A recipe from the cookbook I am writing, Miss Rosie’s Cooking With Cubs.
1 Bag (32 oz) ready to eat baby carrots
½ teaspoon salt
½ teaspoon cinnamon
½ cup packed brown sugar
2 Tablespoons butter cut into small pieces
1 tablespoon parsley flakes
1: Spray a 4 Quart crock pot with cooking spray.
2: Place the carrots in the slow cooker
3: Sprinkle the top of the carrots with the butter, salt, cinnamon and brown sugar
4: Cover and cook on high, stir after 2 hours.
5: Cook on high 2 more hours until carrots are at desired tenderness. Sprinkle carrots with parsley and cover to let parsley absorb moisture.
6: Spoon carrots into serving dish, spoon excess sauce over carrots. Stir before serving.