The Recipe Critic · by Alyssa Rivers
Crockpot Carrots
NUTRITION · PER SERVING130M COOK
CAL 9%·PRO 3%
CARBS 18G41% OF CAL
3G FIBER6G ADDED5G INTRINSIC3G OTHER12G TOTAL SUGAR
FAT 12G61% OF CAL
7G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Carrots cooked low and slow until fork-tender, glazed with honey, butter, and garlic. Sweet and savory with a sticky coating. A traditional holiday side dish.
sideamerican⏲️ slow cookergluten freevegetarian
View the full recipe on The Recipe Critic →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 2 pounds whole carrots
- ½ cup unsalted butter, (cubed)
- 3 tablespoons honey
- 2 teaspoons minced garlic
- 1 teaspoon chopped parsley, (plus more for garnish)
- ½ teaspoon salt
- 2-3 cracks freshly ground black pepper
At a glance
PER SERVING · TIME 130M
CAL 9%·PRO 3%
CARBS 18G41% OF CAL
3G FIBER6G ADDED5G INTRINSIC3G OTHER12G TOTAL SUGAR
FAT 12G61% OF CAL
7G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 2h
- Sodium
- 226mg
- Total sugar
- 12g
- Added sugar
- 6g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 382mg
- Calcium
- 45mg
- Iron
- 0.46mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 226MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.