A delicious and easy recipe to make in your slow cooker is this Orange-Cardamom Carrots, taking only 3 hours to make using butter, sugar, ground cardamom, orange zest, and orange juice.

To make Orange-Cardamom Carrots in your slow cooker or crockpot, simply start by melting butter and stirring in sugar, cardamom, and orange zest. Add carrots, cook until tender, then slow cook for 2 hours.

I’d love to hear how this dish turns out for you! Try making it at home and share your thoughts or any tweaks you made in the comments below. It’s a fantastic recipe for any dinner!

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Orange-cardamom Slow Cooker Carrots Ingredients

• 1.5 pounds of carrots ( you can use baby carrots)
• 1/4 cup of butter
• 1 tbsp of sugar
• 1 tsp of ground cardamom
• 1 tsp of orange zest
• Juice from one orange
• Ground black pepper, to taste

How To Make Slow Cooker Orange-cardamom Carrots

1. Prepare the carrots: If using whole carrots, peel and cut them into matchsticks about 1/4 inch thick and 2 inches long. If you prefer, you can also use entire baby carrots for a quicker preparation.
2. Melt the butter: In a large saucepan, gently melt the butter over medium heat, watching closely to prevent it from browning.
3. Add sugar and spices: Stir in the sugar, ground cardamom, and orange zest into the melted butter, allowing the mixture to simmer gently for a few minutes to infuse the flavors.
4. Increase heat: Turn up the heat to medium-high, making sure the mixture is ready for the next addition of ingredients.
5. Add carrots to pan: Introduce the prepared carrots to the saucepan, stirring thoroughly to coat each carrot stick evenly with the flavorful butter mixture.
6. Cook the carrots: Continue to cook the carrots until they reach a crisp-tender texture, typically taking about 15 minutes, stirring occasionally.
7. Pour in the orange juice: Add the freshly squeezed orange juice to the pan, and simmer the mixture uncovered, allowing the juice to reduce and thicken slightly.
8. Season with black pepper: Once the orange juice has mostly evaporated, season the dish with freshly ground black pepper to taste, enhancing the warm spice notes.
9. Transfer to slow cooker: Carefully transfer the glazed carrots into a slow cooker, set it to low, and cook for 2 to 3 hours until the carrots are tender and flavorful.

How do I ensure the carrots don’t turn mushy in the slow cooker?

To prevent the carrots from becoming mushy, it’s crucial to monitor their texture towards the end of the cooking time. Removing them from the heat as soon as they are tender but still retain some bite will help preserve their desired texture.

Recipe Tips

• Adjust sweetness and spice: If you prefer a less sweet flavor profile, reduce the sugar by half and consider adding a pinch of cayenne pepper to introduce a subtle heat that complements the cardamom.
• Enhance the orange flavor: For a more intense orange flavor, include an additional teaspoon of orange zest and a splash more orange juice; this will deepen the citrus notes without overpowering the carrots.
• Cooking time adjustments: Monitor the carrots closely towards the end of cooking in the slow cooker; if they are becoming too soft, reduce the cooking time to ensure they maintain a slight bite.
• Prep carrots efficiently: To save time and ensure uniform cooking, use a food processor with a julienne blade to quickly and consistently cut the carrots into matchsticks, which is especially useful when preparing larger batches.

Recipe Variations

• Substitute with different citrus: Replace orange juice and zest with lemon or lime for a tangier flavor profile; this variation brings a fresh twist and can be particularly refreshing during warmer weather.
• Add other root vegetables: Mix in parsnips or sweet potatoes with the carrots to create a hearty, colorful medley of root vegetables that will add nutritional diversity and a range of flavors to the dish.
• Incorporate nuts for crunch: Stir in a handful of chopped walnuts or pecans in the last 30 minutes of cooking for added crunch and a nutty flavor that complements the sweetness of the carrots and orange.

What To Serve With Orange-Cardamom Carrots

When you whip up these vibrant Orange-Cardamom Carrots, consider pairing them with Roasted chicken, quinoa salad with dried cranberries and almonds, creamy polenta, wild rice pilaf, or sautéed kale with garlic.

If you’re in the mood for something extra special, a side of maple-glazed salmon will marry beautifully with the orange and cardamom notes of the carrots.

How To Store Leftover Orange-Cardamom Carrots

In The Fridge:

Store your leftover Orange-Cardamom Carrots in an airtight container to maintain freshness and prevent them from absorbing other flavors in the fridge. They will keep well for up to 5 days. Ensure the carrots have cooled to room temperature before sealing them in the container.

In The Freezer:

It’s best not to freeze the Orange-Cardamom Carrots, as freezing will alter their texture, making them mushy upon reheating. The high water content in carrots leads to ice crystal formation during freezing, which breaks down their firm structure.

How To Reheat Leftover Orange-Cardamom Carrots

Reheat your leftover Orange-Cardamom Carrots by spreading them on a baking sheet and warming them in an oven preheated to 350 degrees Fahrenheit for about 10 to 15 minutes.

Alternatively, you can microwave them in a covered dish for 2 to 3 minutes on high, stirring halfway through to ensure even heating.

Check out More Slow Cooker Recipes:

• Slow Cooker Orange Duck
• Slow Cooker Orange Juice Gammon
• Slow Cooker Pork Cheeks