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
Have you ever tried these with baby carrots? I’m looking for the easy button this Christmas.
Hey Mama! I haven’t but I’m sure it would work just fine!
Can you just use regular pure vanilla? I don’t want to go back out
Hey Amanda! Yes, absolutely!
Can I make the brown butter the day before?
Totally Jessica! It will harden in the fridge or at room temperature but that’s ok. You can just throw it in cold. I would go back a half hour later and stir once it’s melted.
Could you do this with a medley of root vegetables?
Sure Rosemary, I don’t see why not! I would maybe google some slow cooker times for whatever veggies you pick just to give you a ballpark idea for how long to let them go. Let me know what you try out! Enjoy!
Brown Butter Carrots – these were amazing, simply aMAZing…
Hooray! Glad they turned out Lady! Thanks for stopping by!
I like the addition of the vanilla. Yum!
Thanks Laura! It really amps up the flavor! I love it.
Hello! So glad I stumbled upon your blog today! These look DELICIOUS. I have a ton of baby carrots that I need to use up too.
Hey Dani, thanks for stopping by! This recipe would work great with baby carrots, I should totally do that! Enjoy :)
Oh yeah! Everything is better with browned butter. Gotta have it! I bet the vanilla in here is awesome. Such a great little twist, Karen! My Halloween was pretty good – still suffering from a sugar hangover I think. :-)
I feel like I’m still suffering from sugar hangover and it’s been a week, haha! I need to counteract with some vegetables :) Thanks for stopping by Liz!
Ok, so I couldn’t help myself – here is the definition of ‘Savory” from an online dictionary:
“In this question, savory is an adjective that means having an agreeably pungent taste. Something savory is full of flavor, delicious and tasty — usually something that someone has cooked. In the world of cuisine, savory is also often used to mean the opposite of sweet, or salty.”
Also,
sa·vor·y1
ˈsāv(ə)rē/
noun
an aromatic plant of the mint family, used as a culinary herb.
So. . . Eric isn’t too far off. I had to look this up. I wasn’t totally sure of the definition myself!
Well, Karen, these carrots are going on the Thanksgiving menu. So, now with the make ahead gravy, the potatoes in the crock-pot and another crockpot of carrots what am I going to do all day on Thanksgiving?
BTW your flower box looks amazing! And alive!!
You are the best Kris!! Thanks for the official definition! Now I will be labeling all of my savory appetizers “Agreeably Pungent Bites” this year. lol!!
Umm, soo….. Now Eric and Charlotte have got me thinking. I don’t think I know the true definition of savory either! Unless savory = the opposite of sweet, in which case… I’ve got that down. (But I still think Charlotte’s definition is adorable!) And I never would’ve thought to put vanilla in a savory dish, especially carrots! Brilliant, Karen!!
Yeah, I like Charlotte’s definition too :) She’s so cute. And I always thought that savory just meant the opposite of sweet?? Maybe I shouldn’t be making fun of people until I look it up…haha!
Between the brown butter and the vanilla, I need these carrots in my life. Love that they are in the slow cooker too! And I also love that Charlotte thinks tasty means spicy – that could be confusing! haha
Thanks Ashley!! I’m sure it’s very confusing to be a 4 year old, haha! And yes, brown butter + vanilla = WIN!
When my granddaughter was 3 years old I tried to explain the food groups without any expectation that she would understand the concept. She said “Granda, there are only two kinds of food…Yuckie and Nummie. Oh how the young can sometimes distill complex concepts down to their simplest terms.
Haha!! That is so great Pat! From the mouths of babes!
You had my attention at “brown butter.” It makes everything wonderful. This looks like a perfect Thanksgiving side.
Brown butter rules all :)
Haha, way to go, Truman! And man, these carrots look divine–I’m especially a fan of the fact they are made in the slow cooker (AKA, my BFF ;)
YES! the slow cooker is my BFF too! :) And yeah, Truman learned from the best.
Isn’t it funny how quickly we switch our focus to Thanksgiving? This looks like an easy peasy side dish for the big day!
I am allllll about the Thanksgiving recipes this year Karen! I’m so ready! :)
You are right Karen, but this also looks like an easy peasy side dish for any day too
I’ve never seen a veggie side dish look so good but also use vanilla- I can imagine how delicious the flavor boost would be!
Thanks Arman! The vanilla is a total game changer! I’m in love!