Ingredients2 pounds carrots, peeled and cut into 2-inch pieces½ cup unsalted butter¼ cup brown sugar1 teaspoon salt½ teaspoon black pepper1 teaspoon dried thyme or rosemary (optional)Fresh parsley, chopped, for garnish (optional)DirectionsMelt butter in a small saucepan over medium heat, cooking until golden brown and nutty in aroma.Remove from heat and stir in brown sugar, salt, and pepper. Let it cool slightly.Place carrots in the slow cooker and pour the brown butter mixture over them. Stir to coat evenly.Sprinkle thyme or rosemary, if using.Cover and cook on low for 4-5 hours, or until tender.Stir gently and garnish with fresh parsley before serving, if desired. Enjoy!
Slow Cooker Brown Butter Glazed Carrots
