Cook up them carrots in a slow cooker. They're the best that way

Carrots are typically one of the first vegetables humans consume. When babies are introduced to solid foods, strained carrots are at the top of the list. Their natural sweetness appeals to even the youngest palates and, for many, that preference lasts a lifetime.

First cultivated in Afghanistan around 900 A.D., carrots are the richest vegetable source of beta-carotene. Their sweetness comes from four types of sugar -- sucrose, glucose, xylose and fructose -- but they are extremely low in starch, so carb counters can indulge at will. And most surprising is that cooked carrots are healthier than raw ones. Heat releases hidden sources of beta-carotene, elevating the raw levels from 3% to nearly 40% in each bite. These easy slow cooker recipes bring out the best in this healthy, delectable vegetable.

Honey glazed carrots
A combination of sweet and savory flavors bring out the best in carrots. Honey, fresh thyme, and a generous dollop of butter slowly infuse the large sections of carrots over a couple of hours. A splash of fresh lemon juice and a sprinkling of parsley right before serving perfect the dish. Get the recipe here.

Carrots with apple glaze
Apples and cinnamon take a break from the dessert table to create a carrot dish that steals the show at dinner. Apple cider, apple butter and just the right amount of Dijon mustard create a sumptuous glaze during the last stage of cooking. Get the recipe here.

Lemon thyme butter carrots
Finding lemon thyme for this recipe is worth the trouble. It's fragrant and invigorating, with none of the bitterness sometimes found in regular thyme. The lightly sweet honey-lemon glaze imparts flavor throughout the cooking process -- three hours for crispy carrots and an hour more if you crave a little more tenderness. Get the recipe here.