Glazed Carrots and Shallots

These vegetables cook slowly and get a nice caramelized flavor in a slow cooker.  I believe in getting as much done as possible which gives you more free time the closer it gets to serving your meal.

Glazed Carrots and Shallots

  • 2 lbs. whole baby carrots
  • 6 tbsp. balsamic vinegar
  • 1/2 tsp. salt
  • 1/4 cup dark brown sugar, packed
  • 4 tbsp. butter
  • onions, sliced – to taste

Place the carrots inside a 4-quart slow cooker.  Pour the vinegar into a small saucepan.  Cook over medium-high heat until reduced by half, about 5 minutes.  Remove from the heat and stir in the salt and brown sugar; set aside.

Melt the butter and add the onions.  Saute for about 5 to 10 minutes or until they begin to soften.  Add them to the carrots, including any butter and cooking juices.  Pour the balsamic vinegar mixture over the vegetables and stir well.  Cover and cook on low for about 5 hours.  If the carrots are rather fat you might need to cook them for 6 hours on low; or cook on high for 1 hour, then low for 5 hours.

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