Slow Cooker Candied Carrots are an easy sweet side dish that will go great with your holiday meal!
Hi all! Welcome to Vintage Slow Cooker Recipe of the Month. This month I found a great recipe to convert to the slow cooker from a book I found at the library called Down Home Southern Cooking. The recipe in the book boiled the carrots first, with the slow cooker that step is not needed.
I start with a 2 pound bag of whole carrots. I used a wavy cutter to slice them, I think I got this wavy cutter at pampered chef, but I don’t see it available there anymore. Here is a wavy cutter that is similar. I love this cutter, I use it often for salads for carrots and cucumber. Of course this recipe can be made with out the wavy cutter, just use a regular knife.
This recipe has just a few simple ingredients: carrots, brown sugar, water, cinnamon, nutmeg and sea salt.
Toss all those ingredients in the slow cooker.
After 3 hours on high, this is what the carrots look like. They still have great color!
This is a great side for the holidays. Many people don’t care for sweet potatoes (what?) and this side is a great alternative. I don’t know about you, but I have so many parties I have to bring a few sides to in the next week.
I hope you have a great weekend! I have another great holiday side coming up on Monday, see you then!
Slow Cooker Candied Carrots
- Slow Cooker – 3 quart or larger
- 2 lbs. carrots peeled and sliced
- 1/2 cup brown sugar
- 1/2 cup water
- 1/2 tsp. cinnamon
- 1/8 tsp. nutmeg
- 1/8 tsp salt
- Place the carrots in the slow cooker.
- Sprinkle the brown sugar, cinnamon, nutmeg. and salt.
- Pour in the water and stir.
- Cover and cook on HIGH for 3 hours without opening the lid during the cooking time.
- Serve and enjoy!
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.