Honey-Rosemary Glazed Carrots

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Serves 4 to 6

Cooking Time 5 to 6 hours on Low or 3 to 4 hours on High

Slow Cooker Size 5½ to 7 Quarts

WHY THIS RECIPE WORKS: Moving our glazed carrots to the slow cooker gave us a family-friendly side dish that was also fuss-free. Cooking the carrots in chicken broth detracted from their delicate flavor, so we stuck with water, seasoned with a little sugar and salt. Once they were tender, we simply drained them and tossed them with a bit of honey, a pat of butter, and fresh rosemary. This recipe can easily be doubled.

2	pounds carrots, peeled and sliced, ¼ inch thick on bias
¾	cup water
2	teaspoons sugar
	Salt and pepper
3	tablespoons honey
1	tablespoon unsalted butter
1	teaspoon minced fresh rosemary

1. Combine carrots, water, sugar, and ½ teaspoon salt in slow cooker. Cover and cook until carrots are tender, 5 to 6 hours on low or 3 to 4 hours on high.

2. Drain carrots and return to now-empty slow cooker. Stir in honey, butter, and rosemary, cover, and cook on high until fragrant, about 5 minutes. Season with salt and pepper to taste. Serve. (Carrots can be held on warm or low setting for up to 2 hours; loosen glaze with hot water as needed.)