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Slow-Cooker Maple-Walnut Carrots
Slow-Cooker Maple-Walnut Carrots
0 Reviews
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.
- By: Cooking Light
Ingredients 8 servings
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Original recipe yields 8 servings
Nutrition per serving may change if servings are adjusted.
- 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
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Prep
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Ready In
- 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.
- 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
