Ingredients
- 3 pounds carrots, peeled and sliced 1/4 inch thick on bias
- 1 1/2 cups water
- 1 tablespoon sugar
- 1 teaspoon salt
- 1/4 cup honey
- 2 tablespoons unsalted butter, softened
- 1 tablespoon minced fresh parsley
- salt and pepper
Instructions
- Combine carrots, water, sugar, and 1 teaspoon salt in slow cooker.
- Cover and cook 4-6 hours on low, until carrots are tender.
- Drain carrots, then return them to slow cooker. Stir in honey, butter, and parsley. Season with salt and pepper to taste and serve.
Notes
This dish can be kept in slow cooker on warm setting for 1 to 2 hours before serving; loosen with additional hot water as needed before serving.