Slow Cooker Peas and Carrots
This recipe will have everyone asking for seconds of their vegetables. The peas and carrots are buttery and slightly sweet from the honey.
Servings: 12
Ingredients
- 1.5 lbs. carrots (about 4 medium carrots) peeled and sliced 1/2 inch thick (can use sliced baby carrots)
- 1 small onion finely diced
- 1/2 tsp. garlic powder or 2 cloves garlic minced
- 1 tsp. salt
- 1 tsp. dried marjoram (can use dried oregano or dried leaf thyme instead)
- 1/8 tsp. white pepper (or 1/4 tsp. black pepper)
- 1/2 cup salted butter sliced
- 1/4 cup honey
- 24 oz. frozen peas (two 12-oz. packages)
Instructions
- Prepare a slow cooker with nonstick cooking spray.
- In the slow cooker, mix together the carrots, onions, garlic, salt, marjoram, and pepper.
- Dot the top with butter and drizzle with honey.
- Cover the slow cooker and cook on low for 5 hours or until the carrots are tender.
- Stir in the peas and cook for an additional 30 minutes.
Notes
What can I use instead of butter? Butter is the best choice for flavor, though you can add vegetable broth, water, or olive oil instead of butter.
Can I use frozen carrots? Although you can use frozen carrots in this recipe, it's better to use fresh carrots as they taste much better. Frozen carrots can become spongey after cooking.
Nutrition
Calories: 155kcal | Carbohydrates: 19g | Protein: 4g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 284mg | Potassium: 280mg | Fiber: 4g | Sugar: 11g | Vitamin A: 6986IU | Vitamin C: 26mg | Calcium: 32mg | Iron: 1mg
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