Ingredients for Slow Cooker Cinnamon Carrots
- Baby Carrots
- 1/2 cup packed brown sugar
- 1/4 cup honey
- 1/4 cup orange juice
- 2 tablespoons unsalted butter
- Ground Cinnamon
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How to Make Slow Cooker Cinnamon Carrots
- Spray a 3-4 quart slow cooker with vegetable cooking spray.
- Add 1 pound of peeled and chopped carrots to the slow cooker.
- In a medium bowl, whisk together 1/2 cup packed brown sugar, 1/4 cup honey, 1/4 cup orange juice, 2 tablespoons unsalted butter, and 1 teaspoon ground cinnamon until smooth.
- Pour the brown sugar mixture over the carrots in the slow cooker. Gently stir to ensure the carrots are evenly coated.
- Cover and cook on low for 3 1/2 to 4 hours, stirring thoroughly every hour to prevent sticking.
- About 15-20 minutes before serving, transfer the carrots to a serving dish using a slotted spoon. Cover to keep warm.
- Pour the cooking liquid from the slow cooker into a small saucepan. Bring to a boil over medium-high heat and cook until the liquid is reduced by half (about 5-7 minutes).
- Pour the reduced sauce over the warm carrots and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
282g
Fat
24g
Carbs
26g
