This sweet tender glazed carrots recipe gets a boost from my favorite ingredient of all time: brown butter. An additional secret ingredient that you might not guess puts the flavor of these slow cooker carrots over the top! A perfect (and EASY) side dish for Thanksgiving or Christmas! Originally published November 3, 2015.
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Eric told me last night that he was well into adulthood (we’re talking like a few years ago) when he realized that “savory” didn’t mean “really tasty.”
I comforted him with the fact that Charlotte currently thinks “tasty” means “spicy.” I did not remind him that Charlotte is 4.
So how was Halloween for you guys?? Ours was great, Charlotte was a witch and Truman was a ghost. Well, he was supposed to be. That costume lasted about 3 seconds.
I was tempted to be frustrated, but then I thought about going through an entire evening with a sheet all up in my face. Uh yeah, that would last about 3 seconds. Way to stick it to the man, Truman.
Grab your slow cooker and let’s make brown butter-glazed carrots
But Halloween is so last season. It’s time for THANKSGIVING you guys!!! A holiday all about food. And being thankful I guess. But also food.
And speaking of tasty savory food, I’ve got the best Thanksgiving side dish for you today. Who doesn’t love brown butter and glazed carrots, these babies are made in the slow cooker. Win!
Featured Comment
“I absolutely love this recipe and have been making it for years. It’s my go-to when entertaining and I need a side everyone will enjoy. I make it every holiday as well. Company always compliments how much they love these carrots and asks for the recipe.”
-Kristina
Brown butter glazed carrots ingredients
Seriously, this recipe couldn’t be easier! All you need are a few simple ingredients—fresh carrots, rich butter, a hint of sweetness, and a dash of seasonings.
Here’s a quick shopping list to help you gather your ingredients. See the recipe card below for the full ingredients and instructions!
- carrots
- salted butter
- salt
- brown sugar (or raw sugar)
- bay leaf
- vanilla extract
- fresh parsley or sage (to garnish)
How to make brown butter glazed carrots in the crockpot
I promised a secret ingredient and here it is: vanilla extract. WHOA, calm down, I know this is a savory recipe, and vanilla is usually in cookies and stuff, but I swear guys, it’s tasty (not spicy). I grew up putting Mexican vanilla in everything, but it is especially delicious with carrots. It makes them extra sweet. You’ve got to try it! This is the perfect recipe for holidays when you have a ton of other stuff in the oven.
First things first—peel and chop your carrots. Try to make them all about the same size; that way, they’ll cook evenly and you won’t have some pieces turning to mush while others are still crunchy. You can go for rounds, sticks, or whatever shape you’re feeling—just aim for consistency.
Now for the browned butter. Just melt your butter over medium heat, and keep an eye on it as it starts to bubble and foam. After a minute or two, it’ll begin to turn golden, and soon enough, you’ll smell that nutty, toasty goodness. Be patient, though—once it hits that deep amber color, it can go from perfect to burnt real fast.
Brown butter = FLAVOR. Slightly salty, nutty flavor that pairs so dang well with carrots and vanilla.
The slow cooker does all the work, giving you perfectly tender, flavor-packed carrots with minimal effort. Just set it, forget it, and get ready to enjoy a side dish that’s as effortless as it is delicious.
Slow cooker carrots FAQ
Yes, you should definitely peel the carrots before slow cooking! Peeling helps remove any dirt and tough outer skin, giving you a smoother texture and better flavor. Plus, it helps the brown butter glaze soak in more evenly, making every bite extra delicious. A few extra minutes of prep are totally worth it.
Carrots usually take about 4 to 6 hours on low or 2 to 3 hours on high to soften in a slow cooker. The exact time can depend on how thick you cut them and how full your slow cooker is. If you like them super tender, go for the longer cooking time—otherwise, check them with a fork at around the 3-hour mark (if cooking on high).
More slow cooker recipes you should try
If you love how easy these brown butter-glazed carrots are, you’ll definitely want to check out my favorite slow cooker recipes that bring big flavor with minimal effort.
Slow Cooker Buttermilk Mashed Potatoes >> no peeling, no boiling, no draining! Just chop, wait, mash, EAT!
To Die For Crockpot Mac & Cheese >> creamy, cheesy, buttery Mac and Cheese HEAVEN
Pot Roast in Crock Pot >> the most flavorful (yet stupidly easy) pot roast ever
Chicken Tikka Masala Slow Cooker Recipe >> this version is super easy and tastes restaurant quality
Crockpot Beef Barley Soup >> the richest Beef Barley Soup recipe I’ve ever tasted
Crockpot Beef and Broccoli from Life in the Lofthouse
Mom´s Slow Cooker Beef Stew Recipe from Ambitious Kitchen
5 Ingredient Crockpot Orange Chicken from Heidi’s Home Cooking
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Slow Cooker Brown Butter Carrots
Ingredients
- 2 pounds carrots, peeled and cut into 1-2 inch chunks
- 1/4 cup salted butter
- 1/2 teaspoon salt
- 1/4 cup brown sugar , or raw sugar
- 1 bay leaves
- 1 teaspoon vanilla extract
- parsley , fresh, chopped (to garnish) or sage
Instructions
- Peel and slice the carrots. I tend to like the thicker chunks of carrot, so don’t go too crazy, just roughly chopped is fine. Set side.
- In a small saucepan add the butter. Turn the heat to medium or just above medium. Stir occasionally until the butter starts to foam and ultimately turns brown. There will be silty brown “bits” that have separated from the yellow liquid. Immediately transfer the mixture to your slow cooker.
- Add the salt, sugar, bay leaves, and vanilla and stir. Add the carrots and stir to coat.
- Cook on high for about 3 hours or until tender.
- Sprinkle with chopped parsley or sage.
- The glaze is really great drizzled over mashed potatoes too…just sayin.
Nutrition
I’m in central Ontario Canada and can’t get this mexican vanilla here. I have made this before without the vanilla and we all loved it. Can I substitute regular pure vanilla extract?
Hi Michelle, yes you can totally sub regular vanilla! Mexican vanilla tastes kind of cinnamon-y, so to replicate that you could try adding a tiny pinch of cinnamon. Not too much! Enjoy!
Anyone tried adding pineapple? My husband wabt ti know as he likes that flavor combination.
I haven’t tried that Laura but it sounds kind of amazing!! Let me know how it goes!
Do you use light or dark brown sugar? Jw which is best. Thanks
Hi Linda, either kind will work just fine! I usually use dark.
Love this recipe!! I make it alot for family gatherings due to the crockpot and limited stove room.
Great idea Elizabeth! Crock pots are a life saver at the holidays, right? thanks for commenting!
I absolutely love this recipe and have been making it for years. It’s my go to when entertaining and I need a side everyone will enjoy. I make it every holiday as well. Company always compliments how much they love these carrots and ask for the recipe.
Kristina, that is awesome! I’m so glad you’re loving the recipe. Thanks so much for commenting!
Every time i make these carrots they are a hit! Supper easy and taste delicious!
That’s awesome Kera!! Thanks so much for commenting with a review!
This has become a holiday favorite with my extended family. I have to triple the recipe! If I don’t bring them, lots of disappointment. If you double or triple, be prepared to cook a little longer if you want them soft. I just peeled 6 lbs of carrots for Easter….goes great with ham!
Tried this, not so good, I wanted glazed carrots that are sweet. These actually had a bitter taste. Possibly the vanilla and bay leaf?
Hi Joan, if it was bitter I’m guessing you overcooked the butter! I’m sorry it didn’t work out!
I hate having to deal with this
Hi Deborah! Sounds like you need a virtual hug! I’m so sorry for whatever you’re dealing with!
I normally don’t leave comments or reviews for recipes that I’ve tried but these carrots are so easy to make and so delicious, I had to write in! I’ve taken them to pot lucks and will be making them for Thanksgiving this year (kids love the sweetness!) Friends have asked for the recipe and that’s always a good sign!!
I’m so happy to hear that Abbye! I’m glad it’s a hit with the kids and everyone! That is awesome. Thank you so much for taking the time to comment!
I have made these carrots for Easter for the past few years and they are always a hit! Delicious every single time. The family is bigger this year and I would like to double the recipe but I’m not sure if or how I should adjust the cooking time? Any suggestions would be helpful, thank you! And thank you for the delicious recipe!
Hey Sara! I actually don’t think you would need to change the cooking time. But I’m not sure because I haven’t tried it. Here’s what I would do: make them several hours in advance and check on them. then just keep them on the keep warm setting until you are ready to serve! I’m so glad you like the recipe, thank you so much for leaving a review!
So delicious and very easy.Thanks for a great recipe yummmmm will be making again
I’m so glad you liked it Maryanne, thanks for your review!