I love Cracker Barrel’s particular style of hearty, down-home cooking! Unfortunately, the nearest Cracker Barrel is almost three hours away from where I live. While I may not have eaten there in years, I still remember their savory, butter side dishes, creamy dumplings, and of course, those homemade biscuits!
One of my favorite side dishes to get at this restaurant is the carrots. Now, if you’ve never had Cracker Barrel carrots, you might think I’m crazy. Carrots over mashed potatoes? Heresy! If, however, you’ve experienced the sweet, savory, tender deliciousness that is Cracker Barrel carrots, then you’ll know what I’m talking about.
INGREDIENTS
2 pounds fresh baby carrots
2 teaspoons salt
1/2 teaspoon garlic powder
2 tablespoons unsalted butter
1 tablespoon white sugar
2 tablespoons brown sugar
1/3 cup water
Optional: Parsley for topping
PREPARATION
Spray crockpot with non-stick spray.
Add all of the ingredients except the water and parsley. Stir well to combine.
Add water and cook on low for 6 hours.
Drain water before serving. Top with parsley, sea salt, and/or more brown sugar.