I'm not typically a fan of cooked carrots, but these were super easy to prepare in my Crock-Pot and the end result was tasty. Evidently, I'm a fan of combining sugar and vegetables :)
Ingredients:
1 (16 ounce) bag baby carrots (mine was 24 ounces, but we had already eaten some!)
1/4 teaspoon salt
1/4 cup light brown sugar
1-1/2 tablespoons butter, cut into small pieces
1 tablespoon chopped fresh parsley, to garnish (optional)
Spray Crock-Pot with non-stick cooking spray (or use a Slow Cooker liner). Put carrots in first, sprinkle salt and brown sugar over them and top with butter. Cover and cook on high for 4-5 hours, or until carrots are desired tenderness. Remove carrots with a slotted spoon to serve.
I didn't know what we were having for dinner, so I just threw the carrots into a spinach salad with a chicken burger and some vinaigrette dressing, and it was delicious!
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