The Well Plated Cookbook is now available for pre-order! Crock Pot Honey Carrots
According to every home entertaining article I’ve read, one of the secrets to throwing a stress-free party is to write out a to-the-minute timeline of the entire day leading up to the event. Maybe if I ever host Queen Elizabeth (of England) or Queen Ina Garten (of the Hamptons), I’ll employ this tactic. Until then, I’ve found two far easier methods to make multi-course meals simpler to execute. The first is to outsource side dishes like these Crock Pot Honey Carrots to my slow cooker.
The second is to make sure my husband is available and willing to handle my last-minute panic attacks and desperate requests.
Maybe I should consider writing that timeline after all.
Honey Carrots – a Veggie Hater’s New Best Friend
In all seriousness, the next time you need an easy side dish with wide curb appeal, honey carrots made in a slow cooker will ride to your rescue. Naturally sweet carrots are a kid-friendly gateway vegetable, and the addition of fresh orange zest, a drizzle of honey, and a touch of butter makes this recipe interesting for adults too. (Want more kid friendly recipes with veggies? Check out Trish’s recipe for Veggie Crescent Bites or Kirsten’s Very Veggie Marinara Sauce.)
If you do happen to be making a party timeline, you can note the step “peel and cut carrots” up to two days in advance. Store the cut, peeled carrots in your refrigerator, then when you are ready to cook, toss them into the crock pot along with the honey, butter, and orange. Cover, walk away, and the slow cooker does the rest!
This honey carrots recipe cooks in about 6 hours on low, but if you are pressed for time (or, um, forget to turn on the crock pot at the opportune moment), you can speed them along on high and have them ready in as few as two hours. I like to leave my carrots pleasantly plump in size, but if you are truly in a rush, smaller cut carrots will cook even more quickly.
If you need your carrots ready in a flash, check out my Sautéed Carrots recipe instead.
The next time you are hosting (Easter perhaps?) or just need an easy, healthy side dish recipe (tonight?), Honey Carrots are practically a freebie. The prep work is so breezy, your little bunnies can assist, and the crock pot does the cooking. Even the Queen(s) could not resist!
Make Ahead and Storage Tips
- To Make Ahead. Carrots can be peeled and sliced up to 2 days in advance.
- To Store. Store leftovers in the refrigerator for up to 4 days—the butter will harden on the outside but melt again and be delicious when the leftover carrots are reheated.
Recommended Tools to Make These Carrots
Crock Pot Honey Carrots
Ingredients
- 2 pounds carrots — (do not use baby carrots)
- 3 tablespoons unsalted butter
- 1/4 cup honey
- Zest of 1 orange
- 1/2 teaspoon kosher salt
- Fresh parsley — for garnish
Instructions
- Peel the carrots and slice into 1 1/2-inch chunks. Set aside.
- In a small saucepan or a microwave safe bowl, melt the butter. Pour into the bottom of a 4-quart or larger slow cooker. Add the honey, orange zest, and salt, then stir to combine. Add the carrots and stir to coat.
- Cover the the slow cooker and cook on low for 4-6 hours or high for 2-3 hours until tender, stirring once halfway through. Serve warm, garnished with parsley.
Recipe Notes
- Carrots can be peeled and sliced up to 2 days in advance.
- Store leftovers in the refrigerator—the butter will harden on the outside but melt again and be delicious when the leftover carrots are reheated.
Nutrition Information
Amount per serving (1 (of 8)) — Calories: 118, Fat: 5g, Saturated Fat: 3g, Cholesterol: 11mg, Sodium: 150mg, Carbohydrates: 20g, Fiber: 3g, Sugar: 17g, Protein: 1gDid you try this recipe? I want to see! Follow Well Plated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!
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My spirit animal is a rabbit so these make me so happy!! :) Thanks so much for sharing Erin, happy Friday! <3
Crock Pots are truly life savers when it comes to entertaining! I’m loving this recipe, Erin. My husband is an absolute sucker for baked carrots, so I know he’ll go crazy over these. Can’t wait to try them!
these look yummy!
Woooow these look so delicious, I could eat them as a meal by themselves! Love that gorgeous glaze they get :D the orange zest sounds like a perfect addition.
Yumm yummmm! I love carrots with honey but never thought to cook them in the slow cooker! Me thinks this is perfect for Easter. ;)
Looks great. Why can’t you use baby carrots?
Hi Mel! Although you can certainly try, baby carrots, which are chopped up and processed regular carrots, tend to be more watery and less flavorful, so for a long cooking time as in this recipe, I really recommend using larger carrots. They hold up better in the slow cooker and will be much tastier.
wow this looks so flavourful! I love carrots with honey. It is a clever idea to cook them in a slow cooker!
I took these to the neighborhood Easter Celebration in the park yesterday, and they were a huge hit with the kids and parents alike. So easy to make as well. I had some fresh Italian parsley from our local farm’s CSA that was put to good use in this dish. Really a crowd pleaser and perfect timing for our potluck event in the park.
Amy, I am so happy to hear this! Thanks so much for trying the recipe and stopping back by to leave this lovely review :)
I am cooking them now and the house smells wonderful!!I tasted them and they are delicious! I am making them to go with cream of mushroom chicken.. thank you!
Melanie, that sounds like a delicious meal! Thank you for leaving such a nice comment!
Hi Erin! I love this recipe. I first made it for Easter, and now I’m getting ready to make it for a larger crowd. How long should I cook them in the crock pot if I double the recipe? Thanks!!
Hi Dawn! I’m so happy you loved these at Easter and am honored you are making them again. I’ve never doubled the recipe, so I can’t say for certain how long you’d need to extend the cooking time. I’d start with an extra half hour, then check every 15 minutes or so from there depending on how it’s going, stirring every now and then too. Happy Thanksgiving!
I added 50 gm of cheddar cheese, 1 tablespoon dripping or goose fat to add its taste. I need to say that it’s one of the tastiest dishes which I have tried till now. I tried your Brocooli Cannaberry salad for the first time, and my son Nicky loved it,. I shared your website with my colleagues Shamil and patricia who just enjoys trying out these types of recipes with carrot.
Kately suggested to me a website with varieties of Lebanese recipes which look delicious. I have tried carrot pie made in Lebanon style and yes it was really awesome dish. I am sharing the link for those who want to try out different cuisines http://www.nestle-family.com/recipes/english/levant-recipes.aspx
Shetyla, I am so happy to hear that you enjoyed both of these recipes! Thanks for sharing the Lebanese recipe website too. That carrot pie sounds wonderful!
Will this work in an Instapot as well?
Hi Sue, I have not tested the recipe in an Instant Pot, but since a certain water level is needed in the IP, and this recipe as written doesn’t use any, I’m not sure how it would come out. If you decide to experiment, I’d search online for similar carrot recipes for timing guidelines.
In my mind, I can still smell these delicious carrots cooking on Easter. They were such a delicious surprise! How could something this simple to make, be so wonderful? This recipe is now a family favorite & will be a regular on the menu. I can’t wait to share this with my 10 year old granddaughter, Savannah, who loves to cook and try Ms Erin’s recipes ❤️
This MAKES my day, Debbie! I’m so pleased that you enjoyed this recipe!