Slow-Cooker Maple-Walnut Carrots

Slow-Cooker Maple-Walnut Carrots

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From: Everyday Slow Cooker

The hint of maple syrup and brandy elevates these slow-cooker carrots, transforming them into a holiday-worthy side dish. You can easily double this to feed a crowd. We use stem-on rainbow carrots for their beauty, but regular carrots work just as well.

Ingredients 8 servings

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Original recipe yields 8 servings
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  • 2 pounds carrots, peeled and cut diagonally into 3-inch pieces (6 cups)
  • ¼ cup pure maple syrup
  • ¼ cup (2 ounces) brandy
  • 2 tablespoons fresh lemon juice (from 1 lemon)
  • 1½ tablespoons unsalted butter, cut into pieces
  • ½ teaspoon kosher salt
  • ½ cup chopped walnuts, toasted
  • ½ teaspoon chopped fresh rosemary

Preparation

  • Prep

  • Ready In

  1. Stir together the carrots, maple syrup, brandy, and lemon juice in a 6-quart slow cooker. Sprinkle the butter and salt over the carrot mixture. Cover and cook on LOW until the carrots are very tender, about 4 hours. Transfer the carrots to a bowl; top with the walnuts and rosemary.

Nutrition information

  • Serving size: about ½ cup
  • Per serving: 136 calories; 7 g fat(2 g sat); 3 g fiber; 17 g carbohydrates; 2 g protein; 11 g sugars; 6 g added sugars; 188 mg sodium;
  • Carbohydrate Servings: 1

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