Description
Looking for a sweet, savory, and vibrant side dish to elevate your family dinner or add a touch of warmth to a Valentine’s Day meal? Slow Cooker Glazed Carrots are your answer! Adapted from the original oven-roasted recipe, this slow cooker version features tender carrots coated in a buttery, honey-garlic glaze, seasoned with salt and pepper, and garnished with fresh parsley
Ingredients
- Carrots (2 lbs, diagonally cut into 2–3 inch pieces):
- Why it’s important: Provides a naturally sweet, tender base that absorbs the glaze beautifully.
- Substitutions: Baby carrots (whole or halved), parsnips, or a mix of root vegetables like turnips (adjust cooking time for softer veggies).
- Butter (5 tbsp):
- Why it’s important: Adds rich, velvety flavor and helps caramelize the glaze.
- Substitutions: Olive oil, avocado oil, or vegan butter for plant-based.
- Garlic (4 cloves, minced):
- Why it’s important: Infuses the glaze with warm, savory depth.
- Substitutions: 1 tsp garlic powder or 2 tsp garlic paste.
- Honey (2 tbsp):
- Why it’s important: Adds sweetness and creates a glossy, sticky glaze.
- Substitutions: Maple syrup, agave nectar, or brown sugar.
- Salt (¼ tsp, or to taste):
- Why it’s important: Enhances the natural flavors of the carrots and glaze.
- Substitutions: Sea salt or kosher salt.
- Fresh Ground Black Pepper (¼ tsp):
- Why it’s important: Adds mild heat and depth to balance the sweetness.
- Substitutions: White pepper or a pinch of cayenne for a spicy kick.
- Chopped Fresh Parsley (2 tbsp, for garnish):
- Why it’s important: Adds a fresh, vibrant finish and pop of color.
- Substitutions: Chives, cilantro, or omit.
Optional for Slow Cooker:
- Vegetable or Chicken Broth (2 tbsp):
- Why it’s important: Prevents the carrots from drying out and enhances flavor during slow cooking.
- Substitutions: Water or omit if using a smaller slow cooker.
Tip: Use fresh, firm carrots for the best texture, and mince garlic finely to ensure even flavor distribution in the glaze.
Instructions
Step 1: Prepare the Carrots
- Peel and diagonally cut 2 lbs carrots into 2–3 inch pieces for even cooking and an attractive presentation.
- If using baby carrots, halve larger ones to ensure uniform size.
- Tip: Cut carrots to similar sizes to ensure they cook evenly in the slow cooker.
Step 2: Make the Glaze
- In a small saucepan over medium heat, melt 5 tbsp butter.
- Add 4 minced garlic cloves and cook for 2–3 minutes until lightly browned and fragrant, stirring frequently to prevent burning.
- Remove from heat and stir in 2 tbsp honey until fully combined.
- Tip: Warm the honey slightly if it’s thick to make mixing easier, and watch the garlic closely to avoid bitterness.
Step 3: Assemble in the Slow Cooker
- Lightly grease the slow cooker insert with cooking spray or a thin layer of oil to prevent sticking.
- Place the prepared carrots in the slow cooker.
- Pour the butter-honey-garlic glaze over the carrots, then sprinkle with ¼ tsp salt and ¼ tsp fresh ground black pepper.
- Toss gently to ensure the carrots are evenly coated with the glaze.
- Add 2 tbsp vegetable or chicken broth around the carrots to maintain moisture during cooking.
- Tip: Arrange carrots in a single layer if possible for even glazing, but slight overlapping is fine in smaller slow cookers.
Step 4: Cook
- Cover and cook on low for 4–5 hours or high for 2–3 hours, until the carrots are tender but not mushy (easily pierced with a fork).
- Check doneness at the lower end of the time to avoid overcooking, as slow cookers vary.
- Stir gently halfway through cooking if possible to redistribute the glaze.
- Tip: Avoid lifting the lid too often to maintain consistent heat.
Step 5: Finish and Serve
- Taste the carrots and adjust seasoning with additional salt or pepper if needed.
- Transfer the carrots to a serving dish, spooning any remaining glaze from the slow cooker over the top.
- Garnish with 2 tbsp chopped fresh parsley for a vibrant finish.
- Optional: For a roasted effect, spread the cooked carrots on a baking sheet and broil at 425°F (220°C) for 3–5 minutes to caramelize the glaze slightly.
- Serve hot as a side dish with roasted chicken, steak, or a vegetarian main like stuffed portobello mushrooms.
- Tip: Serve in a warm dish to keep the carrots hot, and drizzle with extra glaze for a glossy presentation.
