Crockpot Carrots

Description: sweet, savory, garlicky. The carrots should be fork-tender, not mushy. They smell AMAZING while they cook–more savory than sweet by the smell, but carrots are naturally pretty sweet and the honey helps bring out the sweetness.

1. Peel and cut the carrots into 1-1 ½ inch pieces and place them in the bottom of a 4-quart crockpot.
2. Add the butter, honey, garlic, parsley, salt, and pepper on top. Cook on HIGH for 1 ½ hours, or on LOW for 2 ½-3 hours, or until the carrots are fork tender.

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Crockpot Carrots

These crockpot carrots will become fork-tender from slowly cooking in your crockpot all day. The carrots have a delicious sweet and savory flavor from the sticky honey and bold garlic, all slathered in butter. They are the perfect side for your next Thanksgiving or Easter feast.

Course Side Dish

Cuisine American

Keyword Crockpot carrots, crockpot honey glazed carrots, slow cooker carrots, vegetable side dish

Prep Time 10 minutes minutes

Cook Time 2 hours hours

Total Time 2 hours hours 10 minutes minutes

Servings 8 servings

Calories 174kcal

Author Alyssa Rivers

Ingredients

• 2 pounds whole carrots
• ½ cup unsalted butter, cubed
• 3 tablespoons honey
• 2 teaspoons minced garlic
• 1 teaspoon chopped parsley, plus more for garnish
• ½ teaspoon salt
• 2-3 cracks freshly ground black pepper

Instructions

• Peel and cut the carrots into 1-1 ½ inch pieces and place them in the bottom of a 4-quart crockpot.
• Add the butter, honey, garlic, parsley, salt, and pepper on top.
• Cook on HIGH for 1 ½ hours, or on LOW for 2 ½-3 hours, or until the carrots are fork tender. Top with a little more chopped parsley before serving.

Nutrition

Calories: 174kcal | Carbohydrates: 18g | Protein: 1g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 31mg | Sodium: 226mg | Potassium: 377mg | Fiber: 3g | Sugar: 12g | Vitamin A: 19301IU | Vitamin C: 7mg | Calcium: 44mg | Iron: 0.4mg

Leftovers Callout Title

Leftover crockpot carrots can be stored in an airtight container in the refrigerator for up to 7 days. Reheat them in the microwave in 30-60 second increments, stirring between each increment.

You technically can freeze cooked carrots, but they will end up mushy after being frozen, thawed, and reheated. Because of this, I don’t recommend freezing these crockpot carrots.

You can add everything to the crockpot up to 24 hours in advance and keep it covered in the refrigerator until you are ready to put them on the crockpot base and cook them.

Quick Tips Title

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• Don’t cut the carrots too small! The smaller you cut the carrots, the faster they will cook. While cutting down the cook time might sound great, it also cuts down the time that allows the flavors to meld!
• You may substitute the large, whole carrots for baby carrots.
• When cutting large carrots, cut the thicker part into thinner pieces, and but the thinner part of the carrot into longer pieces. This will help them cook more evenly.
• For variations in flavor, try swapping the honey out for brown sugar or real maple syrup!