Slow Cooker Honey-Dijon Glazed Carrots

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

• Jeweled Carrot Salad with Apple and Pomegranate
• Roasted Baby Carrots
• Maple Orange Glazed Carrots
• Carrot Soufflé
• Classic Glazed Carrots