How fun are these carrots I found at Trader Joe’s?! Orange, purple and white… I didn’t know what I would do with them but I knew I just needed to have them! Carrots are not typically well received at my house but I got to thinking that if I could make them taste a little sweet that it might help convince a few reluctant children (and maybe a husband) to try them. If it was the fact that they were so colorful or the fact that they were sweet that helped I’ll never know. But everyone ate at least a few! What more can a mom ask for?!
This is a version of carrots that I sometimes make on the stove top but my conclusion is that they turn out a whole lot better in the slow cooker. Cooking for a few hours lets the flavor soak all the way into the carrots instead of just being on the surface. The sweet and savory of the honey and butter pairs perfectly with the dill. Or you could use any of your favorite herbs.
It’s so hard to believe that summer has already flown by and that the kids are starting to head back to school. Our after school routine is going to be extra hectic this year and I am going to be looking at finding as many sides that can be done in the slow cooker as possible. If I can get almost all the work of dinner prep done in the morning it makes our afternoons far less stressful.
I like being able to sit down with my son as soon as he gets home to talk to him about his day and then to help him get his homework done. It leaves us more time after dinner to relax and spend some family time whenever possible.
- 1 pound carrots
- 3 tablespoons butter
- 1 tablespoon honey
- 1 teaspoon dried dill
- ½ teaspoon salt
- Wash, peel and slice carrots into coins
- Melt butter and stir in in honey, dill and salt
- Put carrots in crock and pour honey butter mixture over the top
- Cover and cook on high for 2-3 hours or low for 4-6 until carrots are tender