Ingredients

  • 2 pounds (900 g) fresh carrots
  • 4 tablespoons unsalted butter, melted
  • โ…“ cup packed brown sugar
  • 2 tablespoons honey
  • 1 teaspoon vanilla extract
  • ยฝ teaspoon salt
  • ยฝ teaspoon ground cinnamon
  • ยผ teaspoon black pepper
  • ยผ teaspoon ground nutmeg, optional
  • 2 tablespoons water
  • 1 tablespoon fresh orange juice, optional
  • 1 teaspoon orange zest, optional
  • Fresh parsley, for garnish

Instructions

1. Prepare the carrots

Wash and peel the carrots. Cut them into approximately ยฝ-inch thick rounds.

If using baby carrots, you can leave them whole or cut larger ones in half lengthwise.

2. Make the glaze

In a small bowl, whisk together:

  • Melted butter
  • Brown sugar
  • Honey
  • Vanilla
  • Salt
  • Cinnamon
  • Black pepper
  • Nutmeg
  • Water
  • Orange juice and zest, if using

Mix until the brown sugar is well incorporated.

3. Add everything to the slow cooker

Place the sliced carrots into a 5โ€“6 quart slow cooker.

Pour the glaze over the carrots and toss well so that all the pieces are coated.

4. Slow cook

Cover and cook:

  • LOW: 5โ€“6 hours
  • HIGH: 3โ€“4 hours

Stir the carrots once or twice during cooking if convenient.

The carrots are ready when they are tender but not falling apart.

5. Thicken the glaze

During the final 20โ€“30 minutes, remove the lid and continue cooking on HIGH if the sauce seems too thin.

The liquid will reduce slightly and coat the carrots with a shiny, sticky glaze.

6. Finish and serve

Taste and adjust the seasoning if necessary.

Transfer the carrots to a serving dish and spoon the extra glaze over the top.

Garnish with fresh parsley and, if desired, a little extra orange zest.