Description
This Slow Cooker Brown Butter Carrots recipe transforms simple carrots into a rich, flavorful side dish with the nutty depth of brown butter, enhanced by vanilla and a hint of sweetness. Perfectly tender after slow cooking, these carrots make an elegant addition to any meal, garnished with fresh herbs for a pop of color and freshness.
Ingredients
Scale
Carrots
- 2 pounds carrots, peeled and cut into 1-2 inch chunks
Brown Butter Sauce
- 1/4 cup salted butter
- 1/2 teaspoon salt
- 1/4 cup brown sugar (or raw sugar)
- 1 bay leaf
- 1 teaspoon vanilla extract
Garnish
- Fresh parsley or sage, chopped (for garnish)
Instructions
- Prepare Carrots: Peel and slice the carrots into thick chunks about 1-2 inches long. Rough chopping is ideal to retain a pleasant texture while cooking. Set aside.
- Brown the Butter: In a small saucepan over medium or slightly higher heat, melt the salted butter. Stir occasionally and watch for the foaming stage followed by a transition to a golden brown color with brown bits forming. As soon as the butter is browned and aromatic, immediately transfer it to your slow cooker to prevent burning.
- Mix Sauce Ingredients and Coat Carrots: Add salt, brown sugar, bay leaf, and vanilla extract to the browned butter in the slow cooker, stirring until combined. Then add the carrots and give everything a good stir so the carrots are fully coated with the butter mixture.
- Cook: Cover the slow cooker and cook on high for approximately 3 hours, or until the carrots are tender when pierced with a fork.
- Garnish: When done, sprinkle the cooked carrots with freshly chopped parsley or sage for a fresh herbal note and visual appeal.
- Serving Suggestion: This brown butter glaze is excellent drizzled over mashed potatoes as well, adding a deliciously nutty sweetness.
Notes
- Use thick carrot chunks for better texture and slower cooking absorption of flavors.
- Watch the butter carefully while browning to avoid burning it, as burned butter will taste bitter.
- Bay leaf should be removed before serving, as it is not meant to be eaten.
- Slow cooker temperatures can vary; check carrots at the 2.5-hour mark if unsure of tenderness.
- Brown sugar can be substituted with raw sugar or coconut sugar for a different sweetness profile.
