Honey Butter Thyme Crockpot Glazed Carrots are an easy and delicious side dish, perfect for holidays and special dinners. Sweet, buttery and perfectly tender, these keep your oven free and practically make themselves!
I love using my slow cooker for holiday meals – it makes dinner prep so easy! These Honey Butter Thyme Crockpot Glazed Carrots are one of my favorite side dishes for Thanksgiving, Christmas, Easter… And even on busy weeknights, I appreciate the ease of whipping up a side dish that doesn’t give me too much work.
Whenever I need something simple and delicious, this recipe is incredibly quick to prep, and the carrots come out so buttery, sweet and tender. They don’t take all day to cook, but if you’re short on time you may want to try my quick orange glazed carrots instead.
Ingredients you’ll need
Here is a visual overview of the ingredients in the recipe. Scroll down to the printable recipe card at the bottom of this post for quantities!
Ingredient notes
- Carrots: I just use regular old carrots and peel/slice them. You can absolutely use frozen sliced carrots, or baby carrots instead.
- Honey: You can use the same amount of brown sugar in place of the honey, if you prefer.
- Butter: The butter is absolutely delicious, but if you’re fundamentally opposed to it, you can use your favorite heat-safe oil instead. Just a word of warning: Oils with a strong flavor will change the way this recipe tastes.
How to make Crockpot Glazed Carrots
This recipe really couldn’t be easier: You add all of the ingredients (1) to a small slow cooker (mine is 3 quart).
Put the lid on (2), set on HIGH and leave to heat until the butter is melted. Hold the lid in place and gently shake the crock to coat all carrots (3). Then leave to cook on HIGH until the carrots are tender (4).
For a thicker glaze, I remove the lid and leave the carrots to cook uncovered on HIGH for another 15 minutes. Then they’re ready to serve!
Recipe tips
- Melting the butter: There’s no need to melt the butter before adding it to the crockpot. After a while, I just hold down the lid lightly and give everything a shake – easy and way less hassle, plus one less dish to wash.
- Slow cooker size: Use a smaller crockpot – mine is just 3 quart. That way the carrots get a really nice glaze. In a large crockpot, you’ll want to make a double batch or you’ll risk a lot of burning.
- Thicker glaze: Make the glaze even glazier by removing the lid for the last 10 minutes of cooking. Stir a few times with a wooden spoon to make sure all the carrots are coated.
- Cooking on LOW: If you need them to cook for longer, cook them on LOW for 5-6 hours instead of cooking them on HIGH.
- Double batch: To feed a crowd, you can double the recipe. Use a 5-6 quart slow cooker instead, the cooking time doesn’t change.
This is such a great recipe to go with a holiday dinner spread. We love this alongside a simple Crockpot Cranberry Turkey Breast for a smaller celebration, or with a juicy Pineapple Crockpot Ham when we are a crowd.
But like I said, it’s also great as a quick and hands-off weeknight side dish. Perfect with Instant Pot Sour Cream Pork Chops or a hearty Bacon Wrapped, Cheese Stuffed Meatloaf!
More easy holiday sides
PS If you try this recipe, please leave a review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along on Pinterest, Facebook or Instagram.
Printable recipe
Honey Butter Thyme Crockpot Glazed Carrots
Recipe details
Equipment
Ingredients
- 1.5 pounds carrots peeled, trimmed and cut into 1.5 inch pieces
- 4 tablespoons honey
- 4 tablespoons butter cubed
- 1 teaspoon dried thyme
- ½ teaspoon fine sea salt
Instructions
- Place all ingredients in a 3.5 – 4 quart slow cooker.
- Cook on HIGH for 3 hours, or until the carrots are tender. Lightly shake the crockpot WITHOUT removing the lid as soon as the butter has melted (about 15-30 minutes into cooking), to make sure the carrots are all coated.
- To thicken the glaze, remove the lid and cook for another 10-15 minutes, stirring with a wooden spoon from time to time.
Notes
Ingredient Notes:
Carrots: I just use regular old carrots and peel/slice them. You can absolutely use frozen sliced carrots, or baby carrots instead. Honey: You can use the same amount of brown sugar in place of the honey, if you prefer. Butter: The butter is absolutely delicious, but if you’re fundamentally opposed to it, you can use your favorite heat-safe oil instead. Just a word of warning: Oils with a strong flavor will change the way this recipe tastes.Cooking Tips:
Slow cooker size: Use a smaller crockpot – mine is just 3.5 quart. That way the carrots get a really nice glaze. In a large crockpot, you’ll want to make a double batch or you’ll risk a lot of burning. Cooking on LOW: If you need them to cook for longer, cook them on LOW for 5-6 hours instead of cooking them on HIGH. Double batch: To feed a crowd, you can double the recipe. Use a 5-6 quart slow cooker instead, the cooking time doesn’t change.Nutrition
More recipe information
I originally published this recipe in 2018. I updated it with fresh photos and a video on 11/23/2020. The recipe has stayed the same!
Mary Pedigo says
I discovered the recipe about six months ago and have probably made them once a month – always perfect – and I come home to a delicious smelling house. I cook them on low for probably close to six hours AND I use baby carrots – just open the bag and toss them in. PERFECT side dish! THANK YOU!!!
Janelle says
I agree! 3 hours does nothing! They are still hard after 4 hours- I’m disappointed in this recipe
Nora says
Janelle, Mary cooks hers on LOW for 6 hours. The recipe calls for HIGH for 3 hours. I make this recipe for every single holiday dinner, and the carrots are almost too soft after 4 hours on HIGH. I’m sorry you didn’t have a better experience, but if you cooked them on LOW that would definitely not cook the carrots adequately in 3-4 hours. Again, sorry for the confusion, I understand how frustrating it must be.
Stephanie says
I am making this right now but I fear burning. I did double the recipe but my crock is 8qt. If you happen to see this, do you have advice? ?
Nora says
Stephanie, I’m sorry for my late reply! For next time, I suggest GENTLY shaking the crock from time to time (without opening the lid) to avoid carrots getting stuck/burning.
Val says
Do you put liquid in this recipe, I’m afraid the carrots will burn and dry out
Nora says
Val, I promise the carrots do not turn out dry. The crockpot locks in all of the juices.
Cheryl says
I have a recipe similar to this but I use maple syrup instead of honey and parsley instead of thyme. My family always requests it when we get together. I will try your recipe as well. It sounds great!
Nora says
Cheryl, I will definitely try yours, too – love the sound of it!
Elizabeth Farley says
Crockpot on for the 4th time since discovering this recipe. My husband asks for this at least once a week. I only cook for 2 hours though because we like carrots with a crunch.
Nora says
Oh I love that, Elizabeth! I’m so glad you’re enjoying the carrots so much.
Dusty says
These were a perfect side for the your Shepherd’s pie recipe we made for Christmas. So tasty and a great “set it and forget it” dish! Yum!!
Lauren says
Hi Nora,
I am going to try making this for thanksgiving! I am going to be bringing them with me in the car for a 45 minute drive. Would you suggest cooking them at my house in the crockpot and then bringing them in the car (in the crockpot) and just putting on “warm” when we arrive? I don’t want them to get too mushy! Let me know what you would suggest!
Nora says
Lauren, I have honestly never tried to make these ahead. And I really don’t want to ruin your Thanksgiving side dish ? I would think they should be fine if you’re not keeping them on “warm” for more than an hour once you arrive. But no guarantees – worst case, mash them and claim you always meant to bring mashed carrots, haha! Have a wonderful holiday!
Lindsey Swope says
My family loves this recipe, Nora! Thank you for sharing!! Each time I make it, I wonder though- Do you recommend using unsalted or salted butter? Thank you!
Nora says
Lindsey, I always use unsalted butter! And I’m glad you’re enjoying the recipe 🙂
Lindsey Swope says
Thank you, Nora! I appreciate the info!
anna says
Delicious!!! It wasn’t until I was almost done eating them that I realized I had pulled fresh rosemary from my garden instead of thyme. OOPS! So, I can say they’re great with rosemary and next time I will try them with thyme. Quick and easy to make. Thanks for sharing the recipe!
Nora says
That has definitely happened to me before with the herbs, ha! I’m so glad the carrots came out well for you, Anna!
anna says
In the crockpot now. I used fresh thyme from our garden. It all smells so good. Thanks!
Jastina says
Hi can i use ghee instead of butter?
Nora Rusev says
Yes, absolutely, Jastina!
Cynthia Elliott Welch says
My daughter ask me to make this for our Christmas dinner today, I cannot wait to try it, it’s right up my alley. I will come back later and tell you the comments I get❤m gonna need to make a double batch, so I hope it turns out right. I will absolutely give you the credit Nora. Thank you for the recipe. Let your light shine❤
Nora Rusev says
Cynthia, I hope you’ll enjoy the carrots! I’m making them too for our family Christmas, and I’m going to have to triple the recipe. They work out well as a larger batch as long as you use a 5-6 quart crockpot 🙂
Courtney says
I am not a fan of thyme, suggestion on other spices I could use?
Nora Rusev says
Courtney, I think they are delicious with many spices! If you like a little bit of zing, you could try some ginger and orange zest. To stick with the herb flavors, parsley would be a great option here (either dried added while cooking, or fresh added after cooking). If you like them, dill and tarragon are two herbs I often see paired with carrots, too. One that helps!
Jillian says
Hi! Suggestions on making these stovetop/in the oven?
Nora says
Absolutely! On the stove, I recommend simmering the sliced carrots in a pot of water for 8-10 minutes, or until just tender. Then drain them and put them back in the pot with the remaining ingredients. Bring to a simmer and cook for 4-5 minutes or until the glaze has formed. Hope this helps!
Jillian says
Thank you! Can’t wait for Turkey Day!
Amanda says
If I double the recipe, should I add more time for cooking?
Nora says
I don’t think adding more time is necessary, but you’ll definitely want to use a bigger crockpot. I recommend 6-8 quarts. Hope that helps!
Shaina says
How many servings does this recipe yield ?
Nora says
Hi Shaina, it yields about 6 servings. Hope that helps!
G says
To save time, how bout frozen carrots?
Nora says
So here I’m going to quickly add a disclaimer: Use frozen foods at your own risk in the crock pot. That being said, I have successfully cooked frozen carrots in the crock before. Check them after the regular cooking time, mine were done in the same time, but it will depend on the exact thickness of your carrots! Hope that helps.
Kelsey says
Hi these look so tasty!!! Can you make using baby carrots?!
Nora says
Yes absolutely, Kelsey!
Shannon says
Hi can I cook these on low for 5 or six hours?
Nora says
Hi Shannon, yes! I would suggest cooking them for 6 hours on low.
Kay says
Sounds so yummy AND easy!
If I use a 2lb bag of carrots would an 8 quart crock work? Or would this still be to big?
I also have a 5qt. Would that be ok if I stick with the 1.5 lbs?
Thanks!
Nora says
Hi Kay, 5qt should definitely work for the 1.5lbs! I do think the 8 quart would be too large for 2lbs, but if there’s enough space left in the 5qt with the 1.5lbs you could try doing the 2lbs in there. Does that even make any sense? ?
Kay says
Yes! I’ll give it a go. Thanks!
Kay says
These worked out great! I ended up being so busy that I passed this task onto my husband. It was easy enough that he was able to make this dish and even get the credit for. ? everyone really liked them! Thank you for the recipe and the help!
Nora says
I’m so happy to hear this, Kay! Glad the carrots turned out so well, and I hope you had a wonderful Easter weekend.