Crock-Pot Brown Sugar Carrots
- 32 oz baby carrots
- ½ teaspoon kosher salt
- ½ cup packed brown sugar
- 2 tablespoons butter, cut into small pieces
- Throw 2 pounds of baby carrots into a Crock-Pot (that's 2 small bags).
- Add salt, brown sugar and butter right on top.
- Turn Crock-Pot on high, pop on the lid and cook for 4-5 hours to your desired tenderness, stirring once at the 2 hour mark.
- Scoop carrots into a serving bowl and spoon over sauce from the Crock-Pot. Serve immediately.
Recipe slightly adapted from Pillsbury
Recipe by Sarah 'n Spice at https://sarahnspice.com/crock-pot-brown-sugar-carrots/
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