Ingredients:

  • 2 lbs baby carrots (peeled and cleaned)
  • 1/2 cup honey
  • 4 tbsp unsalted butter, melted
  • 1/4 cup light brown sugar, packed
  • 1 tsp ground cinnamon
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper

Instructions:

  1. Place the cleaned baby carrots directly into the bottom of the slow cooker. Note: No need to grease the pot, the butter handles that.
  2. In a mixing bowl, whisk together the melted butter, honey, brown sugar, cinnamon, salt, and pepper. Listen for the whisk hitting the bowl as the sugars dissolve into the butter.
  3. Pour the glaze mixture over the carrots. Scent Check: This is when that first hit of cinnamon and honey hits you - it's heavenly.
  4. Toss the carrots thoroughly using your spatula until every single one is fully coated.
  5. Cover the pot with a tight fitting lid.
  6. Cook on LOW for 4 hours. Scent Check: Around the 2 hour mark, the aroma will shift from raw honey to a warm, caramelized scent.
  7. Check the carrots at the 4 hour mark. They should be tender but not falling apart.
  8. If the sauce appears too thin, remove the lid for the final 30 minutes of cooking. Watch for the glaze to bubble and thicken into a syrupy consistency.
  9. Stir one last time to distribute the reduced glaze before serving. Scent Check: The final aroma should be rich, toasted, and deeply sweet.