Easy Crockpot Baby Carrots (Sweet & Savory Side!)
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These Crockpot Baby Carrots are the ultimate ‘set it and forget it’ side dish, perfect for freeing up your oven during busy holiday meals or weeknight dinners. Baby carrots are slow-cooked to tender perfection in a simple yet irresistible glaze of butter, brown sugar, and a hint of warm spice. The result is a sweet, savory, and beautifully glazed side that complements everything from roasted turkey to a simple weeknight chicken.
The Easiest, Most Delicious Side Dish Ever
There’s a certain magic to a side dish that requires almost no effort but tastes like you’ve been working on it all day. For years, my holiday meal prep was a frantic race for oven space. That all changed when I perfected these crockpot baby carrots. Now, they are my secret weapon for a stress-free feast, simmering away to perfection while I focus on the main course.
Imagine ultra-tender carrots, bathed in a sweet and savory buttery glaze that caramelizes as it cooks. They’re sweet enough to entice picky eaters and elegant enough to grace any holiday table. This recipe transforms a simple bag of carrots into a star side dish that will have everyone asking for the recipe.
Why You’ll Love This Crockpot Baby Carrots Recipe
This isn’t just a convenient recipe; it’s a game-changer for meal planning. Here’s why you’ll find yourself making it again and again:
- Set It and Forget It: With only 5 minutes of prep, the slow cooker does all the work. No hovering over the stove required!
- Frees Up Oven and Stovetop Space: This is a lifesaver during Thanksgiving, Christmas, or any large gathering when your kitchen appliances are in high demand.
- Perfectly Tender Every Time: The slow, gentle heat of the crockpot breaks down the carrots until they are perfectly fork-tender without becoming mushy.
- Simple, Pantry-Staple Ingredients: You likely have everything you need on hand: carrots, butter, brown sugar, and a few spices. It’s budget-friendly and easy to whip up anytime.
Ingredients for Crockpot Baby Carrots
The beauty of this recipe lies in its simplicity. Each ingredient plays a key role in creating the perfect balance of flavors.
The Base
- Baby Carrots: The star of the show! A 2-pound bag of baby carrots is perfect for this recipe. They require no peeling or chopping, making prep incredibly fast. If you only have whole carrots, simply peel and chop them into 2-inch uniform pieces.
The Glaze
- Unsalted Butter: This adds richness and a silky texture to the glaze. Melting it first helps it coat the carrots evenly.
- Light Brown Sugar: Provides the classic sweetness and helps create a beautiful caramelized glaze. For a different flavor profile, you can substitute with maple syrup or honey.
- Ground Cinnamon: A pinch of cinnamon adds a subtle warmth that complements the sweetness of the carrots and brown sugar perfectly. A little nutmeg also works well.
- Salt and Black Pepper: Essential for balancing the sweetness and enhancing all the other flavors. Don’t skip these!
Optional Garnish
- Fresh Parsley: A sprinkle of chopped fresh parsley at the end adds a pop of color and a fresh, clean flavor that cuts through the richness of the glaze.
Step-by-Step Instructions
Place 2 lbs of baby carrots into a lightly greased 4 to 6-quart slow cooker.
In a small bowl, whisk together the melted butter, brown sugar, cinnamon, salt, and pepper until combined.
Pour the sweet butter mixture evenly over the carrots in the slow cooker.
Toss the carrots gently with a spatula to ensure they are all evenly coated in the glaze.
Easy Crockpot Baby Carrots (Sweet & Savory Side!)
Equipment
- 4-6 quart slow cooker, small mixing bowl, whisk, spatula or large spoon, measuring cups and spoons
Ingredients
Instructions
- 1
Lightly grease the insert of a 4-quart or larger slow cooker with non-stick spray or butter. This is key for easy cleanup later.
- 2
Add the 2 lbs of baby carrots to the prepared slow cooker, spreading them in an even layer.
- 3
In a small mixing bowl, whisk together the melted butter, brown sugar, cinnamon, salt, and black pepper until the sugar is mostly dissolved and the mixture is well combined.
- 4
Pour the brown sugar mixture evenly over the baby carrots in the slow cooker. Use a spatula to gently toss the carrots, ensuring each one is coated in the glaze.
- 5
Cover the slow cooker and cook on LOW for 4-5 hours or on HIGH for 2-3 hours. The carrots are done when they are fork-tender.
- 6
Once cooked, give the carrots and the glaze a final gentle stir. The sauce will have thickened slightly as it cooked.
- 7
Transfer the glazed carrots to a serving dish, garnish with fresh chopped parsley for a pop of color and freshness, and serve immediately.
Notes
No Peeking! To ensure the carrots cook evenly and become tender, avoid lifting the lid during the cooking process. Each time the lid is lifted, heat escapes and can add 15-20 minutes to the cook time.
Ingredient Substitutions: You can easily swap the light brown sugar for an equal amount of pure maple syrup or honey for a different flavor profile. If you don’t have baby carrots, you can use 2 lbs of whole carrots, just be sure to peel and chop them into uniform 2-inch pieces.
Make-Ahead: You can assemble all ingredients in the slow cooker insert the night before. Cover and refrigerate. The next day, simply place the insert in the slow cooker base and add about 30-60 minutes to the cooking time since you’re starting from cold.
Pro Tips for Perfect Crockpot Baby Carrots
Make this simple recipe foolproof with a few expert tips to guarantee the best results every time.
- Don’t Peek: Resist the temptation to lift the lid while the carrots are cooking. The slow cooker needs to maintain a consistent temperature to cook the carrots evenly and create the glaze. Every time you lift the lid, you add 15-20 minutes to the cooking time.
- Ensure Uniform Size: If using whole carrots instead of baby carrots, it’s crucial to cut them into uniform pieces (about 2 inches long). This ensures they all cook at the same rate and are perfectly tender at the same time.
- Thicken the Glaze (Optional): If you prefer a thicker, more syrup-like glaze, you can create a cornstarch slurry. In the last 30 minutes of cooking, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water. Stir this into the crockpot, turn the heat to HIGH, and cook until the sauce has thickened.
- Grease the Crockpot: A quick spray of non-stick cooking spray or a light coating of butter on the inside of your slow cooker insert will prevent the sugary glaze from sticking and make cleanup a breeze.
Serving Suggestions & Variations
These versatile crockpot baby carrots pair beautifully with a wide variety of main courses.
Serving Ideas:
Serve them alongside classic comfort foods like:
- Roast Turkey or Chicken
- Holiday Ham
- Pot Roast
- Pork Loin
Flavor Variations:
- Savory Herb Carrots: Omit the brown sugar and cinnamon. Instead, add 1 teaspoon of garlic powder, 1/2 teaspoon of dried thyme, and 1/2 teaspoon of dried rosemary.
- Spicy & Sweet: Add a pinch of cayenne pepper or a 1/4 teaspoon of red pepper flakes to the glaze for a subtle kick of heat.
- Orange Glazed Carrots: Add the zest and juice of half an orange to the glaze for a bright, citrusy flavor that is fantastic with pork or chicken.
Storage and Reheating Instructions
Leftovers are just as delicious the next day!
- To Store: Allow the carrots to cool completely before transferring them to an airtight container. They can be stored in the refrigerator for up to 4 days.
- To Reheat: For best results, reheat the carrots and glaze gently in a small saucepan over medium-low heat until warmed through. You can also reheat them in the microwave in 30-second intervals, stirring in between.
- Freezing: I do not recommend freezing these carrots, as the texture can become soft and watery upon thawing.
More Easy Side Dishes You’ll Love
Complete your meal with these other simple and delicious slow cooker recipes:
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