Honey-Rosemary Glazed Carrots

Honey-Rosemary Glazed Carrots

This recipe is brought to you from America’s Test Kitchen

Slow Cooker Revolution Volume 2: The Easy-Prep Edition

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2 pounds carrots, peeled and sliced 1/4 inch thick on bias

3/4 cup water

2 teaspoons sugar

Salt and pepper

3 tablespoons honey

1 tablespoon unsalted butter

1 teaspoon minced fresh rosemary

Honey-Rosemary Glazed Carrots

  1. Combine carrots, water, sugar, and 1/2 teaspoon salt in slow cooker. Cover and cook until carrots are tender, 5 to 6 hours on low or 3 to 4 hours on high.
  2. Drain carrots and return to now-empty slow cooker. Stir in honey, butter, and rosemary, cover, and cook on high until fragrant, about 5 minutes. Season with salt and pepper to tast. Serve. (Carrots can be held on warm or low setting for up to 2 hours; loosen glaze with hot water as needed.)