Slow Cooker Pineapple Glazed Carrots

Slow Cooker Pineapple Glazed Carrots combine baby carrots, brown sugar, butter and crushed pineapple for an easy holiday side dish. Finish with shredded coconut and dried cranberries for a festive touch.

Tara

Prep Time 5

Total Time 4 5

Servings

Equipment

Slow cooker

Ingredients

2 lbs baby carrots
¼ cup brown sugar
4 Tbsp butter
8 oz canned crushed pineapple (undrained)
shredded coconut (garnish)
dried cranberries (garnish)

Instructions

Place the carrots in the slow cooker. Add the butter, brown sugar and crushed pineapple, including the juice. Reserve the coconut and dried cranberries for serving.
Cover and cook on LOW for 4-5 hours, or until the carrots reach your preferred tenderness. Stir occasionally and replace the lid promptly.
Stir gently to coat the carrots in the glaze. Transfer to a serving bowl, spoon over some of the glaze and sprinkle with shredded coconut and dried cranberries.

Notes

Oven Method

Preheat the oven to 425°F. Place the carrots in a rimmed baking dish large enough to spread them in a single layer.

Combine the butter, brown sugar and undrained crushed pineapple in a small saucepan. Heat, stirring, until the butter melts. Pour over the carrots and toss to coat.

Bake for 15–20 minutes, stir, then continue baking for another 10–15 minutes, or until tender. Sprinkle with shredded coconut and dried cranberries before serving.

Nutrition

Disclaimer: All nutrition values are per serving and approximate. They will vary depending on products and quantities used.