Crockpot Honey Glazed Carrots
These crockpot recipes with carrots start with a simple side dish that works for any holiday: baby carrots slow cooked in butter, honey, and a touch of cinnamon. They come out tender and glossy without taking up a burner on a busy Thanksgiving.
8
servings10
minutes5
hoursBaby carrots simmer in butter, honey, and brown sugar until tender and glazed. A pinch of cinnamon and fresh parsley finish them.
Ingredients
2 lb baby carrots
4 tbsp unsalted butter, cut into pieces
1/4 cup honey
2 tbsp light brown sugar
1/4 cup low-sodium chicken broth or water
1 tsp vanilla extract
1/2 tsp ground cinnamon
1/2 tsp kosher salt
1/4 tsp black pepper
1 tbsp cornstarch mixed with 1 tbsp cold water
2 tbsp chopped fresh parsley
Directions
- Add the baby carrots to a 4 or 6-quart slow cooker.
- Scatter the butter pieces over the carrots.
- Whisk the honey, brown sugar, broth, vanilla, cinnamon, salt, and pepper in a small bowl, then pour over the carrots.
- Stir gently to coat.
- Cover and cook on LOW for 4 to 5 hours or on HIGH for 2 to 3 hours, stirring once halfway.
- The carrots are done when a fork slides in easily but they still hold their shape.
- Stir the cornstarch mixture into the juices.
- Cook uncovered on HIGH for 10 to 15 minutes until the glaze thickens and coats the carrots.
- Stir gently and taste for salt.
- Scatter parsley over the top and serve warm from the pot.
Notes
- Regular carrots, peeled and cut into 1/2-inch coins, work too, and need about the same time. Maple syrup can replace the honey. Make the carrots a day ahead and rewarm them. Leftovers keep 4 days. Add a pinch of ginger or a spoonful of orange juice for a different flavor.
Why carrots belong in the slow cooker at Thanksgiving
The holiday stovetop is always crowded, and the oven is busy with the turkey. A slow cooker side frees both. Carrots are the ideal vegetable for the job because they stay firm for hours and absorb sweet, buttery flavor as they cook, without any of the stirring that a stovetop glaze needs.
The slow, gentle heat also brings out the natural sugar in the carrots. By the end, they taste sweet and rich, and the honey and butter turn into a shiny glaze that coats each one.
Kids who skip other vegetables often eat these, since they taste closer to candy than to a side dish, and adults appreciate how simple they are.
Ingredient notes for glazed carrots
Baby carrots: They are already peeled and uniform, which makes this recipe almost effortless. Whole peeled carrots cut into coins are cheaper and a bit sweeter.
Butter: Unsalted gives control of the salt. It adds the silky coating on the carrots.
Honey: It makes the glaze thick and glossy. Use a mild honey so it does not overpower the carrot flavor.
Brown sugar: A little adds a hint of molasses and deepens the color of the glaze.
Cinnamon and vanilla: Both are in tiny amounts, but they give a warm, bakery-like note that people cannot place.
Fresh parsley: A scatter at the end adds a green color and a clean taste that cuts the sweetness.
Tips for tender, glossy carrots
Do not add too much liquid: The most common mistake is pouring in too much broth. Carrots release water as they cook, so a quarter cup is enough, and extra liquid leaves you with watery carrots and a thin glaze.
Thicken at the end: The cornstarch step takes 10 minutes and gives a real glaze instead of a puddle. Skip it if you prefer a looser sauce.
Cut them evenly: If you use whole carrots, keep the pieces the same thickness so they finish together.
Do not lift the lid often: Each peek lets out steam and adds time. Stir once at the halfway point, and leave it alone the rest of the time.
Swaps and variations
For a dairy-free side, use olive oil or vegan butter. Maple syrup works well in place of honey and makes the dish vegan. Add a pinch of ginger, a splash of orange juice, or a few thyme sprigs for a rich twist. Parsnips mixed in with the carrots add a nutty, earthy flavor. A handful of dried cranberries or chopped pecans at the end adds texture.
Do not use frozen carrots. They turn mushy and watery long before the glaze forms.
Orange zest stirred in at the end gives a bright, fresh note that goes well with the honey.
What to serve with glazed carrots
These carrots go with turkey, ham, roast chicken, and pot roast. Set them on the holiday table next to mashed potatoes, green bean casserole, and stuffing, and keep the cooker on WARM so they stay hot during the meal. They are also a good side for weeknight meatloaf or pork chops.
Storing and reheating
Store leftovers in a covered container in the fridge for up to 4 days. The glaze sets as it cools and melts again when warmed.
Reheat in a saucepan over low heat with a splash of water, or in the microwave, stirring once. Freezing is not recommended, since carrots turn soft and watery after thawing.
Leftover glazed carrots can be chopped and tossed into a grain salad or folded into a frittata.
Crockpot Honey Glazed Carrots at a glance
- Prep time: 10 minutes
- Cooking time: 5 hours
- Servings: 8 servings
- Ingredients: 11, led by baby carrots, unsalted butter, honey, light brown sugar
Tips for Crockpot Honey Glazed Carrots
Regular carrots, peeled and cut into 1/2-inch coins, work too, and need about the same time. Maple syrup can replace the honey. Make the carrots a day ahead and rewarm them. Leftovers keep 4 days. Add a pinch of ginger or a spoonful of orange juice for a different flavor.
Crockpot Honey Glazed Carrots FAQ
How long does Crockpot Honey Glazed Carrots take?
Crockpot Honey Glazed Carrots takes 5 hours of cooking after 10 minutes of prep.
How many people does Crockpot Honey Glazed Carrots serve?
This recipe makes 8 servings.
What do I need to make Crockpot Honey Glazed Carrots?
11 ingredients, led by baby carrots, unsalted butter, honey, light brown sugar. Amounts are in the recipe card above.
