Description: Sweet, salty, garlicky. Carrots should be prickly, not mushy. They smell wonderful when they cook – more savory than sweet by smell, but carrots are naturally very sweet and the honey helps bring out the sweetness.

  1. Peel the carrots, cut them into 1-1 1/2-inch pieces and place them in the bottom of a 4-quart crockpot.
  2. Top with butter, honey, garlic, parsley, salt and pepper. Cook on high for 1 1/2 hours, or on low for 2 ½-3 hours, or until the carrots are soft.

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Crockpot Carrots

By: alyssa rivers
These will become crockpot carrots fork-tender By slowly cooking food in your crockpot all day long. Carrots have a delicious sweet and salty flavor from the sticky honey and thick garlic coated in butter. They are the perfect sides for your next Thanksgiving or Easter feast.
prep time: 10 minutes
Cooking Time: 2 hours
total time: 2 hours 10 minutes
Servings: 8 servings

Material

  • 2 pound whole carrots
  • half and half cup unsalted butter, cube
  • 3 tablespoons Honey
  • 2 spoon minced garlic
  • 1 small spoon chopped parsley, Plus more for garnish
  • half and half small spoon Salt
  • 2-3 cracks freshly ground black pepper

Instruction

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

nutrition

Calories: 174kilo calorieCarbohydrates: 18YesProtein: 1Yesthick: 12YesSaturated Fat: 7YesPolyunsaturated Fats: 1YesMonounsaturated Fats: 3YesTrans Fat: 0.5YesCholesterol: 31MGSodium: 226MGPotassium: 377MGFiber: 3YesSugar: 12YesVitamin A: 19301iyuvitamin C: 7MGCalcium: 44MGIron: 0.4MG

Nutrition information is calculated automatically, so it should be used as an estimate only.

additional information

Duration: co-meal
Cooking: American
Tried this recipe?Mention @alyssa_ therecipecritic or tag #therecipecritic!

Leftover 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 can technically freeze cooked carrots, but they will become mushy after freezing, thawing, and reheating. Because of this, I do not 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 cook them by placing them on the crockpot base.

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. Although it may seem great to cut down on cooking time, it also reduces the time it takes for the flavors to mingle!
  • You can replace small carrots with large, whole carrots.
  • While cutting large carrots, cut the thick part into thin pieces and the thin part of the carrot into long pieces. This will help them cook more evenly.
  • For flavor variations, try replacing the honey with brown sugar or real maple syrup!