Spiced Carrots & Butternut Squash
Total TimePrep: 15 min. Cook: 4 hours
Really needs to be done in a Crock for the flavors to soak into the food. Oven roasted method was bland, but Crock met expectations. Yes, I like sweet so honey was tripled and cinnamon doubled.
Family loved this. I did NOT use a slow cooker but rather used a sheet pan w/ parchment paper (easy clean-up). I doubled the honey, vinegar & oil, used 1/2 tsp cinnamon (not 1 tsp) & same amount of the other ingredients. I coated veggies w/ the mix & baked about 30 min. Delicious. Our family doesn't like overly sweetened veggies; this is a good mix of sweet & savory. Also, use frozen butternut squash & carrots for ease of prep. I will be making this on a regular basis because family liked it so well.
Not bad but not something I'd make again. Maybe it would be better NOT in a slow cooker.
Made this recipe exactly as described and it was aweful. My partner will usually eat anything, and he thought it was bad. Ended up being a waste of a butternut squash and a nice bunch of carrots as most of it went in the garbage.
We did not care for this. Won't make again.
Added cranberries. Good fall dish. Nice recipe with carrots that doesn't have a sugary glaze
Needs golden raisins or diced apples. Otherwise, a good fall dish.EDIT: Bumping up from 4 to 5 stars after (finally) trying with golden raisins. I added the raisins at the end. This dish will not appeal to the meat-and-potatoes crowd, but those who enjoy ethnic foods will appreciate it.