Doubling this recipe: A double batch is best cooked in a larger (7-quart) slow cooker. If cooking in a smaller slow cooker, stir the carrots every so often so they cook evenly. No changes are needed to the cooking time.
- 3 pounds carrots, peeled and cut 1/2-inch thick on a bias
- 1 1/4 cup water
- 2 teaspoons kosher salt, divided
- 2 tablespoons unsalted butter, melted
- 1/4 cup honey
- 1/4 cup Dijon mustard
- 1 tablespoon chopped fresh sage
- 1/4 teaspoon black pepper
- Slow cooker, 3 1/2 quart or larger
1 Slow cook the carrots: Place the carrots into your slow cooker. Add the water and 1 teaspoon of kosher salt. Cover and cook the carrots on low for 4 to 6 hours, or until tender when pierced with a fork.
Drain the water from the carrots and return them to the slow cooker.
2 Add the glaze: In a separate bowl, whisk together the remaining salt, butter, honey, Dijon mustard, sage, and black pepper until they are blended well.
Pour the honey-Dijon mustard glaze over the carrots. Toss the carrots in the glaze to coat evenly. Season with more salt and pepper to taste.
3 Serve: Reduce the slow cooker’s temperature to warm. The carrots are now ready to serve, or you can cover them and hold on warm anywhere from 1 to 2 hours.