Crockpot carrots are a healthy and wholesome side that goes with anything!
Carrots are slow-cooked in a buttery, brown sugar glaze with a touch of aromatic cinnamon until they are tender. Just add everything to the CrockPot, set it, and forget it!
Let the CrockPot do all the work and save time and space, especially during the holidays!
Sweet Carrots!
- This easy 5-ingredient recipe cooks carrots that are perfectly tender-crisp, sweet, and caramelized.
- Carrots makes a sweet or savory side for chicken, beef, pork, or fish.
- The ingredients can be adjusted slightly to suit any main dish!
- Carrots are inexpensive and keep well in the fridge for a long time, so they are easy to have on hand!
- Double or triple the recipe and freeze portions for future recipes! Just add everything to the crock pot, set it, and forget it!
5 Ingredient Recipe
Carrots – Regular grocery store carrots or a bag of baby carrots work well in this recipe. Choose carrots roughly the same width so they cook evenly. Frozen carrots can be used, and they don’t need to be thawed first.
Butter – Use real (salted or unsalted) butter for the best flavor, and a pinch of cinnamon. Pumpkin pie spice, nutmeg, or cardamom will give Crockpot carrots a fragrant and warming flavor.
Brown Sugar – Light or dark brown sugar works well in this recipe, although dark has more flavor. Honey, maple syrup, and agave syrup will also make a perfect glaze for carrots.
Variations – Other root veggies to add to the Crock Pot are halved baby potatoes, diced sweet potatoes, diced parsnips, turnips, celery, chunks of cabbage, pearl onions, and broccoli or cauliflower florets.
How to Make Crockpot Carrots
Just add everything to the CrockPot, set it, and forget it!
- Place prepared carrots in a Crockpot and sprinkle with the remaining ingredients.
- Cover and cook until tender, stirring after 2 hours (as per the recipe below).
- Adjust seasonings before serving.
Tips for Success!
- Garden fresh or young baby carrots take less time to cook while older or larger carrots might need more time. Test the carrots with a fork early to ensure they don’t overcook.
- For more of a brown sugar glaze, simmer the sauce ingredients in the crockpot for a couple of minutes before adding the carrots.
Serving and Storing Crockpot Carrots
Every meal is elevated when crockpot carrots are served! Next to roast beef, chicken thighs and even meatloaf, Crockpot carrots go with everything!
Leftovers will last up to 5 days in the fridge in an airtight container. Freeze portions in zippered bags up to 4 weeks.
Reheat CrockPot carrots in the microwave or on the stovetop with a tablespoon of butter until warmed through, or add leftover carrots to a flavorful chicken and rice soup.
More Carrot Love!
Have you tried this recipe for Crockpot Carrots? Leave a comment and rating below!
Crockpot Carrots
Equipment
Ingredients
- 2 pounds carrots
- ¼ cup brown sugar
- 2 tablespoons butter
- ½ teaspoon salt
- ½ teaspoon cinnamon
Instructions
- Peel carrots and cut in half lengthwise. For the larger end, cut again so you have sticks that are ½-inch thick and about 3 inches long.
- Place carrots into a 4-quart crock pot and sprinkle with the remaining ingredients.
- Cook on high heat setting 3-4 hours, stirring after 2 hours.
- Season with additional salt if desired.
Notes
- Thin or fresh carrots will cook faster than thicker, or more mature carrots. So be mindful of the cooking time and check them often so they do not overcook.
- Store leftovers in an airtight container, or zippered bag. Refrigerate for up to 5 days, or freeze for up to 3 months.
- Reheat leftovers in the microwave or on the stovetop.
- Add leftovers to other recipes, if desired.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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