My fiance and I have vastly different tastes in food.
I’ll put onions in everything. He hates onions. He loves brown rice. I have to force myself to eat it. I like cooked carrots. He prefers them raw.
I’ve never been able to eat raw carrots. I remember when I was a kid, watching cartoons, I would run to the fridge and grab a carrot so I could be like Bugs Bunny. I would gnaw on it for a second, and then realize I didn’t like it and chunk it. Gross. Raw carrots are gross.
I still can’t stand the taste of them. I can eat them when they’re shredded in salads, but I can’t just eat them alone. Rob loves raw carrots, and even eats them without ranch, which is so bizarre to me. I can at least attempt to eat raw carrots when they are smothered in a thick blanket of ranch! What is this sorcery of his, eating carrots without ranch?!
Since yesterday was Easter, I thought I would cook up some sweet carrots. Cooked baby carrots in a sweet glaze is my favorite way to eat carrots. I’ve made them on the stove top once or twice before, but my stove was working overtime trying to make other sides for my Easter dinner.
To the slow-cooker it is! I whipped out my crockpot and dumped in a bag of baby carrots (which, by the way, are a ripoff—-but I really needed to use them here). Just four ingredients and three hours later, you’ve got yourself a sweet carrot side dish that all the bunnies will love.
Cinnamon-Sugar Glazed Carrots
Slow cooked baby carrots enveloped in a sweet brown sugar-cinnamon glaze.
- 2 lbs. baby carrots
- 3 TBS. butter, melted
- 1/2 cup brown sugar, packed
- 2 tsp. cinnamon
- 1 tsp. ground ginger
- pinch of salt
- Place carrots into a large slow cooker. Pour melted butter over the top and toss until carrots are well coated. Cook on high for 3-4 hours.
- Meanwhile, in a small bowl, stir together brown sugar, cinnamon, ginger and salt.
- Once carrots are soft and cooked, pour brown sugar mixture over the top. Toss until carrots are well coated and form a glaze. Serve immediately.
Place carrots in a large slow cooker. Pour melted butter over the top and toss until all the carrots are well coated. Cook on high for 3-4 hours or until carrots are soft.
Meanwhile, in a small bowl, stir together the brown sugar, cinnamon, ginger and salt.
Pour brown sugar mixture over cooked carrots (in slow cooker) and toss until carrots are coated in the sugar glaze.
And that’s it! Incredibly easy side dish that takes up no valuable real estate on your stove top. Enjoy!