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Prep Time: 5 Minutes Cook Time: 175 Minutes |
Ready In: 180 Minutes Servings: 4 |
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I used Bayhill's recipe (Glazed Carrots (Carottes Vichy)) as the base for changing her dish to a crockpot dish. Ingredients:
1 lb carrot, cut on angle into 1-2-inch pieces |
1/4 cup brown sugar |
2 tablespoons butter (do not use margarine it will be too watery) |
1/4 cup water |
1 teaspoon ground cinnamon |
Directions:
1. Place all ingredients into a lightly sprayed 2 quart slow cooker; stir together.
2. Place lid on slow cooker and cook on HIGH for 1 hour.
3. Stir together one more time and then turn heat down to low and cook for an additional 2 1/2 - 3 hours (till done to the crispness you prefer is reached).
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