Slow Cooker Honey and Orange Glazed Carrots
If you’re looking for an easy side dish for family meals, Thanksgiving, or Christmas, my Slow Cooker Honey and Orange Glazed Carrots are just what you need. Made with a few simple ingredients, this true set-it-and-forget-it recipe requires minimal prep. The carrots slowly cook in a blend of honey, fresh orange juice, orange zest and herbs, then are finished with toasted pecans for the perfect sweet-and-savory bite.
Table of contents
Sweet carrots are ideal for the slow cooker because they hold up well during long cooking and develop a natural sweetness. This is one of those easy recipes that is perfect for picky eaters—or anyone who isn’t a fan of Brussels sprouts—and makes a wonderful side you can serve all holiday season.
Ingredients
- Carrots
- Butter
- Orange juice
- Orange zest
- Honey
- Rosemary
- Sage
- Salt
- Pepper
- Pecans
- Parsley
Why the slow cooker is perfect for large meals
The crockpot is an invaluable kitchen tool for making large family meals, casual entertaining, and holiday dinners. Whether you’re cooking for a busy weeknight or feeding a crowd, using a crock pot helps free up precious oven space and allows you to get a head start on meal prep. From slow cooker side dishes to main courses, it’s an easy way to serve warm, flavorful food with minimal effort.
An easy Thanksgiving and Christmas side dish
This carrot recipe is the perfect side dish for holidays and one I’ve been serving at Thanksgiving dinner and Christmas for years. It pairs beautifully with Roast Turkey, Herbed Beef Tenderloin (pictured below), and Creamy Mashed Potato Casserole. In fact, it’s been my go-to holiday side ever since I first shared the recipe in 2016.
Slow cooker orange glaze
This simple orange glaze is the star of the show. Made with unsalted butter, fresh orange juice and zest, and a touch of honey, it’s perfectly balanced with fragrant rosemary and sage.
Best carrots for the slow cooker
You can use regular carrots cut lengthwise or sliced into rounds—the choice is yours, just be sure they’re cut evenly so they cook through properly. Baby carrots work well too and save prep time, or you can use whole carrots that are peeled and cut. If you can find rainbow carrots, they make a beautiful and colorful presentation.
Crunchy topping
A finishing touch of crunchy toasted pecans. They are a great crunchy option to offset the little bit of sweetness, along with fresh parsley. You can also use chopped almonds, walnuts, or any of your favorite nuts—or omit the nuts altogether.
Taking it from vegetarian to vegan
While this is naturally a vegetarian side dish, you can easily make it vegan. Simply swap the butter for vegan butter or oil, and replace the honey with maple syrup.
Leftovers
Store leftovers in an airtight container in the refrigerator for up to 5 days.
If you’ve made my Slow Cooker Carrots, please leave a star rating in the recipe card. You can also leave a comment or ask a question below.
Slow Cooker Honey and Orange Glazed Carrots
Video
Ingredients
- 4 tablespoons unsalted butter, melted
- Zest and juice of 1 orange
- 1 ½ tablespoons honey
- 1 teaspoon fresh rosemary, finely chopped
- 1 teaspoon fresh sage, finely chopped
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 ½ pounds carrots, peeled and cut in half lengthwise
- Chopped pecans for garnish
- Chopped parsley for garnish
Instructions
- Preheat the slow cooker on low or high, depending on your cooking time (4 hours on low or 2 hours on high).
- In a bowl, whisk together the butter, honey, orange zest and juice, rosemary, sage, salt, and pepper.
- Add the carrots to the slow cooker and pour the butter mixture over them. Toss to coat evenly. Cover and cook on high for 2 hours or low for 4 hours.
- For the last hour, leave the lid off to allow the liquid to reduce and thicken. (Skip this step if needed.)
- Meanwhile, toast the pecans in a dry sauté pan over medium-low heat, stirring often, until fragrant. Remove from the pan and let cool.
- Serve the carrots garnished with toasted pecans and fresh parsley.
These were a hit at our holiday dinner! I made the glaze the day before. The carrots come out perfectly tender with just the right amount of sweetness. I topped them with toasted breadcrumbs with parsley. Definitely my new go-to side for Thanksgiving and Christmas!
I’m loving the idea of the breadcrumbs, thank you so much for sharing.
I’m making this recipe x5 for a crowd. How do you suggest I cook the carrots since they won’t all fit in a crock pot? I was thinking of cooking them in an aluminum roaster. What do you think?
I think any large roasting pan with a lid (or cover with foil) and roast at 400°F for around 20-30 minutes (depending on how thick the carrots are cut). They will cook faster if they are in an even layer instead of crowding the pan so you may want to use multiple pans. Enjoy 🙂
Really good point about the cooker real estate problem Janette. I always have that issue and have a terrible time trying to juggle and time everything right!
This is the perfect solution – and what a beautiful-sounding side dish!
You are SO right, during the holidays the oven certainly is precious real estate! So this is such a genius idea – to make use of the crock pot! Loving the ginger and honey combo too!
These look gorgeous! What a great combination! Love the video!
I make honey ginger carrots frequently but never in the crock pot! Good to know!
I’m going to add ginger next time. Thank you Linda.
Mmmmm. Carrots are one of my favorite veggies. Love the idea of doing them in a crockpot. Bet this would be great with parsnips, as well.
I’m usually not excited about carrots, but your recipe looks amazing with the fresh herbs!
Wow! These look so good! Your pictures make me want to grab one right off the screen!
Oh I love carrots and these sounds so delicious….. love the crumbled pecans on top and the honey orange sauce sounds yum.