Slow Cooker Brown Butter Carrots Recipes

SLOW-COOKER BROWN-SUGARED BABY CARROTS

Steps:

• Spray 3 1/2- to 4-quart slow cooker with cooking spray. In slow cooker, place carrots; sprinkle with salt, brown sugar and butter.
• Cover; cook on High heat setting 4 to 5 hours, stirring after 2 hours, or until carrots are desired tenderness.
• Spoon carrots into serving bowl; spoon any sauce from slow cooker over carrots. Season with additional salt and pepper, if desired. Stir before serving. Sprinkle with parsley.

BROWNED BUTTER CARROTS

Steps:

• Cut carrots in half lengthwise; cut into 2-inch pieces (cut any thick pieces in half lengthwise). In 12-inch or larger skillet, cook butter over medium heat, stirring frequently, until it begins to brown. Add carrots, salt and pepper; cook 8 to 10 minutes, stirring occasionally, just until carrots are tender.
• Pour water into skillet. Cover; cook 10 minutes. Stir in brown sugar and vinegar; cook uncovered 8 to 10 minutes or until carrots are glazed and most of liquid has evaporated. Remove from heat; stir in vanilla. Garnish with thyme.

BUTTERY COOKED CARROTS

Steps:

• Cook carrots in a large pot of boiling water until tender. Drain off most of the liquid, leaving bottom of pan covered with water. Set the carrots aside.
• Stir margarine and brown sugar into the water. Simmer and stir until the margarine melts. Return carrots to the pot, and toss to coat. Cover, and let sit for a few minutes to allow flavors to mingle.

SLOW-ROASTED CARROTS WITH BROWN-BUTTER VINAIGRETTE

Steps:

• Heat the oven to 325. Scrub the carrots, and peel them if you like (it really doesn't matter). Set a roasting pan over two burners on medium heat; put the olive oil in the pan. When the oil is hot, add the carrots and cook, turning as they brown, until lightly caramelized all over, 10 to 15 minutes.
• Add 3 tablespoons butter, spices, salt and pepper. Transfer the roasting pan to the oven, and cook, shaking the pan once or twice, until the carrots are crinkly on the outside and you can pierce them easily with the tip of a sharp knife, 45 to 60 minutes.
• Meanwhile, put 1 stick butter in a small saucepan over medium heat. Cook, stirring occasionally until the butter foam subsides and the butter turns nut brown, about 5 minutes. Turn off the heat.
• Put brown butter, vinegar, Dijon, salt and pepper in a blender. Blend until a creamy emulsion forms, about 30 seconds; taste, and adjust the seasoning. Put the carrots on a platter, drizzle the vinaigrette over the top and garnish with the chervil or parsley, and serve.

SLOW-BROWNED CARROTS WITH BUTTER

Steps:

• Peel and cut the carrots on the bias into 1/4 inch thick ovals.
• Place the carrots and butter in a large skillet. Turn the heat to medium-low and cook, stirring often, until the carrots shrink and start to brown, 1 1/4 to 1 1/2 hours.
• Season with salt to tast, if using parmigiano-reggiano cheese sprinkle on top and serve immediately.

SLOW COOKER BROWN BUTTER CARROTS

Steps:

• Peel and slice the carrots. I tend to like the thicker chunks of carrot, so don't go too crazy, just roughly chopped is fine. Set side.
• In a small saucepan add the butter. Turn the heat to medium or just above medium. Stir occasionally until the butter starts to foam and ultimately turns brown. There will be silty brown "bits" that have separated from the yellow liquid. Immediately transfer the mixture to your slow cooker.
• Add the salt, sugar, bay leaves, and vanilla and stir. Add the carrots and stir to coat.
• Cook on high for about 3 hours or until tender.
• Sprinkle with chopped parsley or sage.
• The glaze is really great drizzled over mashed potatoes too...just sayin.

SLOW COOKER GLAZED CARROTS RECIPE

Steps:

• Spray slow cooker with nonstick cooking spray.
• Pour carrots in the bottom of crock pot. Sprinkle on salt and brown sugar and top with butter.
• Cover and cook on high for 4-5 hours or until carrots are desired tenderness.
• Using a slotted spoon, remove carrots from slow cooker and place in serving bowl.
• Garnish with fresh parsley and serve.

APPLE-BROWN SUGAR GLAZED CARROTS

Steps:

• In a 3-qt. slow cooker, combine carrots and apple juice. Cook, covered, on high until carrots are tender, 3-4 hours., Remove carrots from slow cooker; discard juices. Return carrots to slow cooker. Stir in brown sugar, butter and salt. Cook, covered, on high until carrots are glazed, 15-20 minutes longer. If desired, sprinkle with pecans.