Crock Pot Sweet Tangy Carrots
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Are you looking for a great side to go with a special meal or maybe a side that will take a weeknight up a notch or two? Then I have a treat for you! These Crock Pot Sweet Tangy Carrots have a surprisingly unique and delicious flavor!
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Aunt Lou here.
Now if you know me, you might be thinking, “Lou doesn’t eat carrots!” While that is true, my family loves them. So when I saw this recipe for Crock Pot Sweet Tangy Carrots in Gooseberry Patch’s 101 Super-Easy Slow-Cooker Recipes, I thought I would be a good wife/mommy and make them up for them!
Crock Pot Sweet Tangy Carrots Notes:
- Make sure you use high and not low…unless you need the recipe to take longer. I was sick, but had already bought the ingredients to make this recipe, so Michael put them on for me. Unfortunately, dear hubs read the directions wrong and put it on low instead of high, so I can attest that this recipe will work on high or low….low is just going to take longer.
- These Crock Pot Sweet and Tangy Carrots are a great way to convince your kiddos to eat their veggies too. The sweet and tangy together is the perfect combo to entice anyone to try their carrots.
- This recipe is SO special that I went out and bought a new crock pot. I shall call him Mr. Mini. Mr. Mini is a 4-quart Crock Pot and did a great job with these Crock Pot Sweet Tangy Carrots.
Crock Pot Sweet Tangy Carrots
Try something new with your carrots, you won’t regret it! Yum!
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Servings: 10 -12 servings
Ingredients
- 12 carrots peeled and sliced 1/4 thick
- 1/3 cup Dijon mustard
- 1/2 cup brown sugar
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
Instructions
- Put all of your ingredients in your crock pot and stir until well combined
- Cover and cook on high for 2-3 hours, stir twice during cooking
- Carrots are done when they are tender
Tried this recipe?Mention @RecipesthatCrock or tag #RecipesthatCrock!
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Could you add parsnips and potatoes to this recipe? Or maybe just parsn
Hi CC!
I haven’t tried this recipe with parsnips and potatoes. If you add in parsnips only, I would cut the parsnips like the carrots and increase the other ingredients so that you have enough sauce for the additional veggies. However, with adding in the potatoes, you would need to add in some liquid for the potatoes to cook in. Also, with potatoes, I would use a softer potato and cut it into smaller pieces since the cooking time is shorter. If you give it a try, let me know how it goes!
~Aunt Lou
How many pounds of carrots, chopped will give the 10-12 serving?
Hi Stacey!
I had a typo in the recipe (one too many words! oops!). It is fixed now. You’ll need 12 carrots. Enjoy!
Aunt Lou
Could I substitute baby carrots for the sliced ones?
Hi Joan!
Yes, you can use baby carrots. Be sure and watch it closely the first time you make it and adjust your cooking time to work with the baby carrots. Enjoy!
Aunt Lou
Could the sweet tangy carrots be canned
Hi Judy!
I haven’t ever canned carrots before, so I don’t know if these could be canned or not. If you give it a try, let me know how it turns out! Enjoy!
Aunt Lou
These look delicious. Pinning now to make later. Also I loved the song Doubting Thomas.
Hi Debbie!
I hope you love them as much as my family does!
I completely agree! Doubting Thomas is one of my favorite songs!
Aunt Lou