Every year, my military husband and I invite a group of soldiers to our house for Thanksgiving dinner. These soldiers come from all walks of life, and for whatever reason, aren’t able to go home to spend the day with their families.
Two years ago, my husband forgot to let me know that he invited a soldier who was, at the time, a vegan. You can imagine my horror when I, the “Queen of Hosting,” had nothing to offer her except hummus and vegetables. I vowed it would never happen again.
This same soldier asked me if we were hosting Thanksgiving again this year and, of course, I said yes. She’s no longer vegan, but she is vegetarian, so I’m going to make plenty of vegetarian-friendly dishes so she won’t feel left out this time.
These Slow Cooker Honey-Dijon Glazed Carrots are going to fit right in.
WHY COOK CARROTS IN THE SLOW COOKER
What I appreciate the most about making glazed carrots in the slow cooker is the unfussy preparation. With the amount of work that can go into even the smallest of holiday dinners, you need something that you can literally throw into a pot and forget about.
The only prep required for the carrots is a quick peel and slice. They’re left on their own for hours while you finish other dishes that require more hands-on attention.
The final result is a carrot with a great bite to it (think al dente pasta). It’s not mushy or even dull in color — it’s hard to believe they were made in a slow cooker!
MAKING THE HONEY-DIJON GLAZE
I mix Dijon mustard into the honey glaze for these carrots because I like the zing it provides the final dish. I add sage because it compliments the sweetness of the carrots, and it’s widely available.
If you want a change of pace, use tarragon instead; it’s another herb that pairs well with carrots. Its licorice taste balances the tart-sweetness of the honey Dijon glaze.
ADVANCED PREP IS YOUR FRIEND
I’m a big fan of getting a lot of prep work done before a big holiday feast, and this recipe preps like nobody’s business.
You can peel and slice the carrots a day or two before cooking and refrigerate them in a plastic food storage bag. You can also prepare the honey Dijon glaze up to 24 hours in advance and store it in a glass jar with a tight-fitting lid in the refrigerator—without the chopped sage.
Just before glazing the cooked carrots, add the chopped sage to the jar, give it a vigorous shake, and pour it all over the carrots. Adding the sage at the last minute prevents it from browning as it sits in the acidic mustard.
It’s a simple side, but it’s one that is memorable because of its piquant glaze and unique preparation. Your holiday table definitely needs something this flavorful and user-friendly.
Need to double the recipe?
Serving a larger crowd? Just double the recipe! The cooking time will stay the same.
A double batch is best cooked in a larger (7-quart) slow cooker. If cooking in a smaller slow cooker, stir the carrots every so often so they cook evenly.
MORE CARROT SIDE DISH RECIPES
Slow Cooker Honey-Dijon Glazed Carrots Recipe
Doubling this recipe: A double batch is best cooked in a larger (7-quart) slow cooker. If cooking in a smaller slow cooker, stir the carrots every so often so they cook evenly. No changes are needed to the cooking time.
- 3 pounds carrots, peeled and cut 1/2-inch thick on a bias
- 1 1/4 cup water
- 2 teaspoons kosher salt, divided
- 2 tablespoons unsalted butter, melted
- 1/4 cup honey
- 1/4 cup Dijon mustard
- 1 tablespoon chopped fresh sage
- 1/4 teaspoon black pepper
- Slow cooker, 3 1/2 quart or larger
1 Slow cook the carrots: Place the carrots into your slow cooker. Add the water and 1 teaspoon of kosher salt. Cover and cook the carrots on low for 4 to 6 hours, or until tender when pierced with a fork.
Drain the water from the carrots and return them to the slow cooker.
2 Add the glaze: In a separate bowl, whisk together the remaining salt, butter, honey, Dijon mustard, sage, and black pepper until they are blended well.
Pour the honey-Dijon mustard glaze over the carrots. Toss the carrots in the glaze to coat evenly. Season with more salt and pepper to taste.
3 Serve: Reduce the slow cooker’s temperature to warm. The carrots are now ready to serve, or you can cover them and hold on warm anywhere from 1 to 2 hours.
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