How to Make Roast Carrots in Crock Pot Without the Beef
Perfectly spiced, these roasted carrots are glazed in a mouthwatering sweet and savory glaze, and are the perfect no-fuss side dish for any dinner or gathering! The most tender and delicious roasted carrots, made easily in the slow cooker!
Who's excited for Thanksgiving? Can you believe it's so close?! I'm ready, but man it's a crazy time of year.
Side dishes are some of my favorite holiday food, but usually they all need the oven.
With multiple dishes all fighting for oven space, it's nice to have a recipe that's cooked in a different way. Like the slow cooker!
These carrots cook in the glaze, getting super tender and soaking up all that amazing flavor. You can serve them as is, or pop them in the broiler (once everything else is out of the oven) for a tiny bit to caramelize them a little.
If you're looking for other amazing holiday dishes, try my Copycat HoneyBaked Ham, Slow Cooker Turkey Breast, Cheesy Scalloped Potatoes, Homemade Mac and Cheese, Broccoli Salad and more!
How to make sweet and savory roasted carrots
- Start by picking the best looking carrots. I love the look of the whole baby carrots, so I found some in my local grocery store that were great looking! If you can't find the whole young/baby carrots, you can use regular carrots, and halve them lengthwise. Alternately, you can also use bagged baby carrots.
- Pick a slow cooker the carrots fit in. If you're using the whole carrots, you want an oval slow cooker so they're not all mushed up.
- The cooking time depends on the thickness of your carrots. On the thinner side, and they'll be tender in about 6 hours… on the thicker side, and they may take 7.
Making roasted carrots in the oven
I came up with this recipe so you'd free up some oven space, since on most holidays, the oven is usually way too full. BUT, maybe your oven isn't busy… or you're making this for a non-holiday dinner, and want it ready quickly.
You'll have to make a few adjustments:
- Reduce the preserves amount down to 1/4 cup
- Reduce the butter down to 1 Tbsp and add 1 1/2 Tbsp olive oil
- Omit the water and cornstarch completely
How long does it take to roast carrots
You can roast these at several oven temperatures (if you choose to go that route), but 375°F is my favorite. It allows them to get gloriously caramelized, without drying them out, or burning them. Your oven roasted carrots will be ready in 30-40 minutes, depending on how thick the carrots are, stirring about 17-20 minutes into the cooking time.
Making slow cooker roasted carrots using bagged baby carrots
Sometimes it's challenging to find the whole baby carrots, but those handy bags of roughly 2 inch long baby carrots are always readily available! The good news is, you can absolutely use those to make this recipe, with only one small adjustment. The cooking time. Generally, they'll be ready sooner… so they only need to cook on LOW for 4-5 hours.
I hope you give these "roasted" carrots a try… for a holiday or even a casual dinner!!
My Favorite Slow Cooker!
I had this crockpot for a while now, and I really love how it cooks. The locking lid feature is amazing for taking foods to potlucks or other gatherings!
Recipe originally published in March 2022 and has been updated with additional information in November 2021.
Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!
Servings: 6 servings
(hover over # to adjust)
The most tender and delicious roasted carrots, made in the slow cooker!
- 2 lbs whole baby carrots washed, peeled and all but 1 inch of carrot tops removed
- 1/3 cup apricot or peach preserves
- 6 Tbsp butter melted
- 2 Tbsp honey
- 1-2 Tbsp packed light brown sugar
- 1 tsp balsamic vinegar
- 1 tsp garlic powder
- 3/4 tsp kosher salt
- 1/4 tsp dried thyme
- 1/4 tsp ground mustard
- 1/4 – 1/2 tsp black pepper
- 1 1/2 Tbsp cornstarch
- 1 1/2 Tbsp water
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In a small mixing bowl, combine preserves, butter, honey, brown sugar, balsamic vinegar, garlic powder, salt, dried thyme, ground mustard, and black pepper.
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Separately, combine cornstarch and water, then whisk or stir that mixture into the sauce.
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Place carrots in 3 – 6 quart slow cooker, and pour sauce over them. Stir gently to combine. Cover with lid and cook on LOW for 6-7 hours, or until tender.
For a sticky caramelized finish:
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Place cooked carrots on a foil-lined rimmed baking sheet and broil on HIGH for a minute or two, until slightly caramelized. Brush with leftover glaze from the slow cooker and serve.
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Oven Roasted Method
- Reduce the preserves amount down to 1/4 cup
- Reduce the butter down to 1 Tbsp and add 1 1/2 Tbsp olive oil
- Omit the water and cornstarch completely
Preheat oven to 375 F degrees.
Line a roasting pan with foil. Toss carrots with sauce (using adjustments above), and roast for 30-40 minutes, stirring about halfway through.
Broil on high for 1-2 minutes to caramelize even more. Carrots are done when a fork can pierce them easily.
The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
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