After making slow cooker skinny green beans a few weeks back, I’ve become a little obsessed with using my crockpot to make my veggies for the week.
This week, I filled my crockpot with these colorful carrots, and I’m thrilled with how they came out!
Cooking these carrots in the crockpot were a HUGE hit. They turned out caramelized and tender, and the perfect side dish for the week.
Slow Cooker Honey Roasted Carrots
From Lucy’s Ladle
1 16-oz. bag of baby carrots
1 Tbsp. olive oil
1 Tbsp. honey
2 Tbsp. water
1/4 tsp. black pepper
3/4 tsp. salt
1. Add the carrots to your crockpot. Note: I used Rainbow Heirloom carrots, but you can use regular ol’ orange ones too.
2. Add the rest of the ingredients to the crockpot, on top of the carrots. Note: I cut the amount of olive oil in half to 1 Tbsp. Next time I make it, I’ll lower the amount to 1/2 Tbsp. I don’t really see that they needed the full 1 Tbsp, let alone the original 2 Tbsp. ?
3. Stir to combine, making sure your carrots are coated completely.
4. Cover the carrots and cook on low for 4-6 hours, or on high for 2-4 hours.
5. Serve and enjoy!
Per 1/2 Cup Serving:
CAL 86; CARB 14g; FAT 4g; SAT FAT 0g; PROT 1g; FIB 2g; SUG 10g
WW Points Plus: 2; WW Smart Points: 4