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 posted November 3, 2015
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.
The best carrot side dish
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, and these babies are made in the slow cooker. Win!
How to make brown butter glazed carrots
I promised a secret ingredient and here it is: Nielsen-Massey Mexican Pure 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.
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One year ago: Cheesecake Pecan Pie (Make Ahead!)
Two years ago: Sea Foam Salad (Creamy Pear Jello)
Four years ago: Brown Butter Mashed Potatoes
Slow Cooker Brown Butter Carrots
- 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 Nielsen-Massey Mexican Pure Vanilla Extract
- parsley , fresh, chopped (to garnish) or sage
- 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.
(I was compensated by Nielsen-Massey Vanillas for my time developing this recipe and post. All opinions are my own, of course!) Be sure to follow Nielsen-Massey on Facebook for tons of amazing ways to use vanilla!
Try out these other great sides for your Thanksgiving menu!
Broccoli with Feta and Fried Almonds: (this is a huge favorite of mine)
Lemon Asparagus with Pistachios:
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!
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!