It’s not that I don’t like carrots. It’s just that they aren’t the first thing I think of when I am coming up with a side dish for dinner. They just don’t wow me. Or rather, they didn’t used to wow me. These slow cooker Florida Sunshine carrots changed that. This is about the easiest recipe ever. And the best. The end result was flavor-packed, tender carrots that have a slight sweetness to them. And a slight pineapple flavor that makes them even more special. I actually could not stop eating them!
What Every Carrot Dish Wishes It Was
The recipe for these slow cooker Florida Sunshine carrots came from a wonderful cookbook, The Southern Slow Cooker Bible. It is packed with recipe after recipe of delicious southern-inspired dishes. I can’t recommend it enough. Heck, I got this wonderful side from it. It made a carrot lover out of me!
Coconut? Optional.
I did not garnish these carrots with toasted coconut like the original recipe stated. After tasting the carrots right out of the slow cooker I decided that they were perfect as they were. Yeah, I love coconut, and it’s hard to turn it down, but I really felt I’d enjoy this side dish as-is. And I did! Maybe I’ll add coconut next time.
Slow Cooker Florida Sunshine Carrots
Equipment
Ingredients
- 2 pounds carrots cut into rounds or sticks, or use baby carrots
- 8 ounces crushed pineapple do not drain
- ½ cup brown sugar
- 2 tablespoon unsalted butter cut into pieces
- kosher salt to taste
- unsweetened shredded coconut toasted, for garnish, optional
Instructions
- Spray the inside of your slow cooker with non-stick spray.
- Add the carrots. Top with the pineapple, also adding any juices.
- Sprinkle with the brown sugar and dot with the butter.
- Cover and cook on low 4-5 hours or until just tender.
- Add salt and stir.
- Serve garnished with toasted coconut (if desired).
Nutrition
Nutritional values are approximate.
