Carrots cook all day in a honey orange glaze and transport easily in the slow cooker or crockpot! These glazed carrots are the easiest Thanksgiving or Christmas side dish!
One might say I’m not actually that adventurous when it comes to food.
Maybe you think back to some of the crazy combinations you’ve seen on here: BBQ Chicken Pasta or Grilled Pizza Kebabs maybe, or Apple Crisp Doughnuts. But those recipes are for carbs: pizza, pasta, doughnuts — I can easily get adventurous with my carbs.
With my veggies? Not so much.
I like to blame this on my Dad. He is a meat and potatoes kind of guy, and he likes plain cooked corn, peas or carrots just fine. Other than that? I don’t see him getting all that crazy with his vegetables.
And so here I am, and I also like plain cooked corn, peas and carrots just fine. I like bell peppers in my pasta and on my pizza, and in a soup, chili or casserole I will eat pretty much anything. But I don’t often experiment with the ways I cook my vegetables (which is probably why the amount of vegetable side dishes I have on this here blog is a little slim).
But I saw this recipe in a Cooking Light cookbook, and I knew how fantastic the honey and citrus combo is from this Baked Honey Lemon Chicken, and so I gave it a shot.
Friends, honey + citrus in any savory dish… just amazing. It’s like the honey mellows out the acidity of the citrus and it’s basically just perfection.
Around the holidays, with Thanksgiving and Christmas so close together, we always have a ton of potlucks and gatherings going on. I love slow cooker recipes like this because they’re (a) EASY and (b) they transport to potlucks so well, and you can just plug it in when you get there, wherever “there” is. Or if you’re the one hosting, throw them in the crockpot and forget about them while you cook the rest of dinner!
Pair these with my Slow Cooker Apricot Balsamic Turkey Breast for an easy holiday dinner!
- 2-3 pounds baby carrots (I used 2 lbs, and you can see there's plenty of glaze)
- 2 tablespoons orange juice
- ½ cup honey
- ½ teaspoon salt
- 2 tablespoons butter, cut into pieces
- ½ teaspoon grated orange zest
- Place carrots, juice, honey, salt and butter in a 4 quart slow cooker. Cover and cook on low for 6-8 hours or until tender (mine only took about 6 hours -- if you used more than 2 lbs though, it might be closer to 8).
- Stir in orange zest and serve.
More slow cooker sides!
Slow Cooker Garlic Rosemary Tri Color Potatoes from Life Made Sweeter
Crock Pot Cheddar Creamed Corn from Julie’s Eats and Treats
Crockpot Sweet Potato Stuffing from Whole and Heavenly Oven