2 pounds carrots, peeled and cut into 1½-inch pieces
1 bag (14.4 ounces) frozen pearl onions, thawed and well-drained
4 tablespoons unsalted butter, cut into pieces
½ cup honey
1 teaspoon ground allspice
1 teaspoon coarse salt
½ teaspoon ground black pepper
2 sprigs fresh rosemary
How to Make It
Combine all ingredients in a 6-quart slow cooker. Cover and cook on high 1 hour. Stir mixture well and cook an additional 1 to 1½ hours until the carrots are tender and vegetables are glazed. Transfer to a serving dish and serve hot or warm.
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