Roasted Baby Carrots
Servings: 8 servings
Calories: 212kcal
Ingredients
- 2 lbs. baby carrots
- 1 stick butter cubed
- 1/4 cup brown sugar packed
- 1 tsp. ground cinnamon
- 1 tsp. ground nutmeg
- 1/4 tsp. salt
- 1/2 cup chopped pecans
- 1/4 cup water
Instructions
- Grease the Crock Pot with non-stick spray.
- Add the carrots to the Crock Pot and top with cubed butter.
- Next, sprinkle the brown sugar, cinnamon, nutmeg, and salt over the carrots.
- Pour the water into the Crock Pot, replace the lid, and cook for three hours on high, stirring halfway through. The carrots are done cooking when soft.
- When finished, strain the carrots with a slotted spoon, place into a bowl, and top with chopped pecans.
Video
Notes
TIP: Stir the carrots halfway through the cooking process. If they are close to being soft halfway through the cooking process, check again in half an hour to see if they are softer.
The carrots are done cooking when you can stick a fork through easily.
Nutrition
Serving: 1 | Calories: 212kcal | Carbohydrates: 16g | Protein: 2g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 8g | Cholesterol: 30mg | Sodium: 254mg | Fiber: 4g | Sugar: 11g