Crockpot orange, honey and herb glazed carrots

• Vegetarian
• Gluten free
• Paleo

• Produce

  • 1 1/2 lbs Carrots
  • 1 Orange, zest of
  • 1 Orange, juice of
  • 1 Parsley
  • 1 tsp Rosemary, Fresh
  • 1 tsp Sage, fresh

• Condiments

  • 1 1/2 tbsp Honey

• Baking & Spices

  • 1/2 tsp Black pepper, ground
  • 1 tsp Salt

• Nuts & Seeds

  • 1 Pecans, toasted

• Dairy

  • 4 tbsp Butter, unsalted

Found on culinaryginger.com

Description

Ingredients

• 4 tablespoons unsalted butter, melted
• 1 1/2 tablespoons honey
• Zest of 1 orange
• Juice of 1 orange
• 1 teaspoon fresh rosemary, chopped
• 1 teaspoon fresh sage, chopped
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 1/2 pounds carrots (8 carrots) clean and cut in half lengthwise
• chopped toasted pecans
• Chopped parsley

Directions

• Turn crockpot on high.
• Add the butter, honey, orange juice, zest, rosemary, sage, salt and pepper to a bowl and whisk to mix well.
• Add the carrots to the crockpot and pour over the butter, mix to coat the carrots.
• Put on the lid and cook on high for 2 hours, or low for 4 hours stirring every hour.
• For the last hour, leave off the lid so the liquid will reduce and thicken.
• Add pecans to a dry sauté pan over medium low heat and toast, stirring often until they smell fragrant. Allow to cool.
• Serve carrots garnished with pecans and parsley.