Honey-Rosemary Glazed Carrots
This recipe is brought to you from America’s Test Kitchen
Slow Cooker Revolution Volume 2: The Easy-Prep Edition
INGREDIENTS:
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
- 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.
- 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.)
