Crockpot orange, honey and herb glazed carrots are a stunning side dish that will be a stunning addition to your holiday or Sunday dinner table.
One of my favorite items on a holiday table is a bowl of glistening glazed carrots, and this dish is just that. Not only is this dish really easy to make, it is so foolproof that will become your new favorite side dish. Orange and honey pair so deliciously with carrots along with seasonal sage and rosemary, you have a sweet and herby vegetable that is so befitting of a holiday table.
Since the oven is precious real estate when holiday cooking is happening, take some help from my crockpot to make these amazing crockpot orange, honey and herb glazed carrots. This dish cooks on the counter while your holiday roast is roasting. Enlist the help of your relative who doesn’t cook, they could not mess this up.
Not just a holiday dish, I make this all the time for weekend Sunday dinner. Is there anything more appetizing than a delicious platter of shiny, glazed carrots?
For this particular recipe, I used carrots with the green tops. I buy these whenever my grocery store has them because they are their flavor is much sweeter. Regular carrots can be used, or for ease of preparation,you could also use a bag of baby carrots that are already peeled.
- 4 tablespoons unsalted butter melted
- 1 1/2 tablespoons honey
- Zest of 1 orange
- Juice of 1 orange
- 1 teaspoon fresh rosemary chopped
- 1 teaspoon fresh sage chopped
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 1/2 pounds carrots clean and cut in half lengthwise 8 carrots
- chopped toasted pecans
- Chopped parsley
Turn crockpot on high.
Add the butter, honey, orange juice, zest, rosemary, sage, salt and pepper to a bowl and whisk to mix well.
Add the carrots to the crockpot and pour over the butter, mix to coat the carrots.
Put on the lid and cook on high for 2 hours, or low for 4 hours stirring every hour.
For the last hour, leave off the lid so the liquid will reduce and thicken.
Add pecans to a dry sauté pan over medium low heat and toast, stirring often until they smell fragrant. Allow to cool.
Serve carrots garnished with pecans and parsley.
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