Sweet and gently spiced, these crockpot glazed carrots are perfect for entertaining or for everyday meals: delicious, nutritious, and easy to make!
Our extended family rented a group of cottages this summer on a beautiful lake in Michigan. Directly behind our cottages was a huge field of rows of beautiful green ferny fronds gently waving in the breeze.
Upon closer inspection, we realized we were looking at a giant field of growing carrots! Isn’t it strange to think that vibrant orange carrots with all their sweet goodness grow in the ground, under a layer of dirt?! As we looked at the huge green field, it was hard to imagine all those long orange spears invisibly pushing their way through the earth, steadily growing longer until harvest time.
I love carrots, don’t you? Especially cooked carrots, like these easy crockpot glazed carrots or brown sugar glazed carrots with bourbon. Cooked carrots seem to be one of the vegetables that most people like. Along with corn and green beans, carrots are often served as the “required” vegetable on the plate. Even picky eaters enjoy carrots because of their inherent sweetness. Carrots can be served with most any kind of meat: think of carrots with meatloaf, or baked chicken, grilled salmon, or steak. Or turkey (I’m thinking of you, Thanksgiving!).
Have you tried roasting carrots? You won’t believe how good carrots are caramelized to perfection in the oven. If you haven’t tried this cooking method for carrots, try roasted carrots with cumin seeds (my mom’s favorite), or roasted carrots with thyme and nutmeg. You can even roast whole carrots, if they are small in size, for a stunning presentation.
Carrots are inexpensive, always in season, and keep well in the fridge for a couple of weeks, so you can always have them on hand. Carrots are also nutritious. They are a good source of beta carotene which converts to vitamin A (healthy eyes!), fiber, vitamin K1, potassium, and antioxidants.
So why all this rhapsodizing about carrots? Today I have a recipe for you for the best crockpot carrots!
About these Crockpot Carrots
Why crockpot carrots? I like that you can make these carrots ahead of time. Just peel and slice the carrots, however many carrots you would like to make, add the butter, sugar, and seasonings, cover, and ignore for the next few hours. While the carrots are cooking, you can be taking the dog for a walk, working out, taking the kids to soccer practice, or making the rest of dinner. If they cook a little longer than three hours, no biggie, they’ll be fine!
Slow cooker glazed carrots are fancy enough for special occasions and easy enough for everyday cooking. A perfect side dish!
How to make these carrots your own:
I added melted butter, brown sugar, salt, and warm seasonings: cinnamon and nutmeg. This recipe is so basic you could add almost anything you like to it to make it your own.
- Instead of butter, use extra virgin olive oil, ghee, or even just a bit of water, if you want to cut out the fat.
- Use dark brown sugar to step up the flavor a bit, or a tablespoon of molasses. Make slow cooker maple glazed carrots by substituting maple syrup for the brown sugar. I also love a drizzle of honey to enhance the flavor of the carrots. White sugar would work in a pinch, as well. Carrots are naturally sweet so you don’t need a lot of added sugar.
- I used cinnamon and nutmeg, which I call “warm seasonings” because they are commonly used in baking and kind of evoke a warm mouth feel. Other spices I would put in that category would be cardamom, ginger, clove, and allspice. You could add any combination of these spices to make these carrots your own. Just add to taste. A teaspoon of vanilla extract would also be yummy!
- You could go in a savory direction with the spices instead of sweet. Add a little heat with ground cayenne or red pepper flakes. Or make slow cooker garlic carrots by adding a bit of minced garlic or garlic powder instead of brown sugar, cinnamon, and nutmeg.
- This recipe can easily be doubled or halved. Just adjust the ingredients accordingly. Cooking time will be about the same.
FAQs about these Crockpot Carrots
Can you use baby carrots for this recipe?
While baby carrots are convenient and can be used in this recipe, I find that whole carrots, peeled and sliced, have far better flavor, especially organic carrots. I don’t always buy organic but I have found that organic carrots just taste better.
How can I prep ahead? Can I peel carrots ahead of time?
I love this question because the answer is Yes! Peel those carrots ahead of time! Even the day before, if you have extra time. I would peel, wash, and slice the carrots, and put them into a covered bowl or zip top bag. I guarantee they won’t turn brown or mushy or do anything nasty in the fridge while they’re waiting to be cooked.
These crockpot carrots are great reheated, as well. You could cook them a day or two ahead, and gently reheat them when you’re ready to serve.
Slow cooker carrots are really a make ahead dish in every way. While you could cook carrots in a similar fashion on the stove top, the beauty of this recipe is that you can put everything into the crockpot hours ahead and just let them cook, hands off, while you’re busy doing other stuff.
Can cooked carrots be frozen?
I haven’t tried freezing these crockpot carrots. They’re so good that they really don’t last long at my house. They will likely lose some texture in the freezer, getting a little mushy and watery.
How long do cooked carrots keep in the fridge?
Keep these carrots for up to four days in the fridge, covered tightly.
How do you reheat glazed carrots?
Gently warm them in a large frying pan or sauce pan when you’re ready to serve them. Or reheat, covered, in your microwave in a microwave safe container, until warmed through. You could even put them back into the crockpot for an hour or so.
Slow Cooker Sides
- Brown Butter Slow Cooker Mashed Potatoes
- Slow Cooker Stuffing Recipe (I make this stuffing every Thanksgiving!)
- Slow Cooker Mac and Cheese (you’ll love how creamy, flavorful, and easy this is to make!)
- Slow Cooker Scalloped Potatoes (with fresh, not frozen potatoes) from Six Sisters’ Stuff
- Crockpot Quinoa and Vegetables by Moms with Crockpots
Crockpot Carrots with Cinnamon Glaze
Ingredients
- 3 pounds carrots, peeled, rinsed, and cut into 1/2-inch slices
- 1/4 cup unsalted butter (4 tablespoons), melted
- 1/4 cup brown sugar, packed
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg (freshly grated is always best!)
- ½ tsp. kosher salt
Instructions
- Place sliced carrots into slow cooker.
- In a small bowl, mix together melted butter, brown sugar, cinnamon, nutmeg, and salt. Pour mixture over carrots in slow cooker and mix, coating the carrots.
- Cook on high setting for 3 hours or low for 6-7 hours, or until tender when pierced with a fork.
Notes
- While baby carrots are convenient and can be used in this recipe, I find that whole carrots, peeled and sliced, have far better flavor.
- This recipe can easily be doubled or halved. Just adjust the ingredients accordingly. Cooking time will be about the same.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?Share a comment and rating below! I love hearing what you think!
I just can’t wait to try this at home. This weekend this is going to be in my meal for sure.
Thank you for such a yummy recipe…
Keep sharing
Thanks! I hope you love them!
yummy!
Thank you!
These carrots were so easy and delicious!