Rich, nutty, butter corn, with a ‘set it and forget it’ cooking time? Perfect for any holiday meal! I love brown butter because it gets such a rich flavor to it, and as long as you keep an eye on it, it’s super simple. Once you make your brown butter, toss all the ingredients in your slow cooker and allow to cook for about 3 hours (depending on the side of carrot you cut.)
Highly recommend this regularly! *and fun tip – put butter over your mashed potatoes if a holiday.
- 1 pounds carrots, peeled and cut into 1-2 inch chunks
- 1/4 cup (half stick) salted butter
- 1/2 teaspoon salt
- 1/8 cup brown sugar
- 1 or 2 bay leaves
- 1 teaspoon vanilla extract
- Fresh parsley or sage, chopped (to garnish)
In a small saucepan add the butter. Turn the heat to medium or just above medium. Stir occasionally until the butter starts to foam and ultimately turns brown. (It will have bubbles and foam, but after it keeps cooking, it will no longer have bubbles and start to smell nutty.) There will be small brown “bits” that have separated from the yellow liquid. Immediately transfer the mixture to your slow cooker.
Add to the slow cooker: the salt, sugar, bay leaves, and vanilla and stir. Add the carrots and stir to coat.
Cook on high for about 3 hours or until tender.
Sprinkle with chopped parsley or sage.