Cooked Carrots Recipe for the Crockpot, Honey Butter Style
This cooked carrots recipe for the crockpot makes soft, glossy carrots in a honey-butter glaze with almost no work. They cook while the main dish is in the oven or on the stove, which frees up burners on a busy holiday.
8
servings10
minutes4
hoursBaby carrots cook slowly in butter, honey and brown sugar until tender and glazed. The pot frees up the oven and stove for the main dish.
Ingredients
2 lb baby carrots, or whole carrots peeled and cut in 2-inch pieces
4 Tbsp butter, cut in pieces
1/4 cup honey
2 Tbsp brown sugar, packed
1/2 tsp ground cinnamon
1/2 tsp kosher salt
1/4 tsp black pepper
1/4 cup water or chicken broth
1 tsp vanilla extract
1 Tbsp fresh parsley, chopped, for serving
1 tsp lemon juice
Directions
- Place the carrots in the slow cooker in an even layer.
- Scatter the butter pieces over the top.
- Whisk the honey, brown sugar, cinnamon, salt, pepper and water in a small bowl until the sugar dissolves.
- Pour the mixture over the carrots and stir well to coat.
- Cover and cook on LOW for 4 hours or on HIGH for 2 to 2 1/2 hours, stirring once halfway through.
- Check the carrots with a fork. They should be tender but not mushy.
- Stir in the vanilla and lemon juice.
- If the glaze is thin, remove the lid and cook on HIGH for 15 to 20 minutes until it thickens slightly.
- Stir gently so the glaze coats every carrot.
- Top with parsley and serve warm, spooning extra glaze over the top.
Notes
- Use maple syrup in place of honey, or add a pinch of ginger. Leftovers keep 4 days in the fridge. Keep the carrots on the WARM setting for up to 2 hours before serving, which makes this ideal for holiday meals.
Why carrots do well in a slow cooker
Carrots are dense and take a while to soften, which makes them a good fit for slow heat. The butter and honey melt into a glaze that coats them, while the steam keeps them from drying out. The finished carrots taste sweet, soft and buttery, and they are popular even with people who usually skip vegetables.
It is also a useful side because it needs no oven and no burner. On a holiday, when every surface is busy, a slow cooker pot of carrots can sit and wait on the counter until the meal is ready. The whole thing takes about ten minutes to put together.
Ingredient notes
Baby carrots: they save peeling and cook evenly. Whole carrots cut into thick coins also work, and often taste sweeter. If you use baby carrots, check the bag for a date, since old ones can taste dry.
Butter: use real butter, salted or unsalted. It adds the richness that makes the glaze silky. Cook them with the lid on the whole time, because steam is what softens them and holds the glaze to the surface.
Honey: it gives floral sweetness and shine. Maple syrup gives a deeper, woodsy flavor. A spoon of orange zest gives a fresh note against the sweet glaze.
Brown sugar: this adds a hint of molasses. Use light or dark.
Cinnamon: just a small amount gives warmth without making the dish taste like dessert.
Tips for glossy, tender carrots
Cut evenly: carrots of the same size cook together. Split very thick ones in half lengthwise. Stir gently with a silicone spoon, since carrots break if you push too hard.
Stir once: a single stir halfway through coats the carrots again and keeps the glaze from pooling in the bottom. For a thicker glaze, cook with the lid off for the last twenty minutes.
Do not overcook, the most common mistake: after about five hours on LOW, carrots turn mushy and watery. Start testing at three and a half hours.
Swaps and variations
Add a spoon of orange juice and a pinch of zest for a citrus version, or a spoon of Dijon for a flavorful, tangy glaze. Fresh thyme or rosemary stirred in at the end gives an herby twist. Use olive oil in place of butter for a dairy-free version. A handful of chopped pecans scattered on top just before serving adds crunch.
Do not use frozen carrots in this recipe, since they release extra water and turn soft too fast. The glaze also thins out and will not coat. Frozen carrots also tend to leach extra water, so the whole dish ends up thin and pale instead of rich and glossy.
What to serve with it
These carrots go with roast chicken, ham, turkey or pork chops. Spoon a little of the glaze over rice or mashed potatoes at the table. For a holiday spread, set them next to green beans and rolls. They also go well with meatloaf and roast beef.
Storing and reheating
Refrigerate leftovers in a covered container for up to 4 days. The glaze will thicken and set as it cools, which is normal. Add a spoon of butter and a splash of water when reheating, which brings back the shine.
Reheat in the microwave in 1-minute bursts, stirring between each, or warm gently in a skillet over low heat with a splash of water. They also freeze for up to 2 months, though the texture softens.
Cooked Carrots Recipe for the Crockpot, Honey Butter Style at a glance
- Prep time: 10 minutes
- Cooking time: 4 hours
- Servings: 8 servings
- Ingredients: 11, led by baby carrots, butter, honey, brown sugar
Tips for Cooked Carrots Recipe for the Crockpot, Honey Butter Style
Use maple syrup in place of honey, or add a pinch of ginger. Leftovers keep 4 days in the fridge. Keep the carrots on the WARM setting for up to 2 hours before serving, which makes this ideal for holiday meals.
Cooked Carrots Recipe for the Crockpot, Honey Butter Style FAQ
How long does Cooked Carrots Recipe for the Crockpot, Honey Butter Style take?
Cooked Carrots Recipe for the Crockpot, Honey Butter Style takes 4 hours of cooking after 10 minutes of prep.
How many people does Cooked Carrots Recipe for the Crockpot, Honey Butter Style serve?
This recipe makes 8 servings.
What do I need to make Cooked Carrots Recipe for the Crockpot, Honey Butter Style?
11 ingredients, led by baby carrots, butter, honey, brown sugar. Amounts are in the recipe card above.
