Slow Cooker Florida Sunshine Carrots
I skipped the coconut because the carrots are amazing without it.
Servings 8
Calories 141kcal
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).
Notes
Use pineapple that is in pineapple juice and not water.
Nutrition
Calories: 141kcal | Carbohydrates: 29g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 83mg | Potassium: 417mg | Fiber: 4g | Sugar: 23g | Vitamin A: 19046IU | Vitamin C: 9mg | Calcium: 54mg | Iron: 1mg