Honey Garlic Carrots


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These Slow Cooker Honey Garlic Carrots are buttery, sweet, and fork tender delicious. Using just six pantry-staple ingredients, you can’t go wrong with cooking up the best carrot recipe for your holiday dinner.

Overhead shot of honey garlic carrots in the slow cooker.

These honey garlic carrots are a great hands-off side dish that’s perfect for holidays or everyday dinners. They come out tender and flavorful, with the right mix of sweetness and savory notes. The slow cooker does all the work, making this a simple way to add a homemade touch to your meal without extra effort.

Ingredients for Honey Garlic Carrots

These carrots are made from scratch. For the full recipe amounts see the recipe card below the images.

ingredients for honey garlic carrots.
  • Carrots: Grab a bag of fresh carrots for this recipe. They’ll be peeled and cut in half lengthwise before being cooked in the crock pot with the remaining ingredients.
  • Butter: The butter melts into a sweet glaze sauce while creating the most tender carrots.
  • Honey: The honey glaze adds the perfect sweetness to this carrot recipe.
  • Seasonings: Salt, black pepper, garlic, and rosemary combine for the perfect flavor taste.

How to make Honey Garlic Carrots:

Here is how to make these carrots in two easy steps:

Step One – Peel carrots and cut them lengthwise and in halves.

Step Three – Cover and cook on HIGH for 3 hours (or until tender).

Step Two – Place the carrots into the slow cooker. Add the butter, quartered, and the remaining ingredients on top of the carrots.

overhead shot of honey garlic carrots with rosemary on top.

Ways to Serve

Serve these carrots with their sauce drizzled over with one of these main dishes:

side view of carrots in a crockpot.

Cooks Note’s

You can use baby carrots instead of slicing whole carrots to save time—just adjust the cook time slightly if needed.

If you prefer a more savory flavor, reduce the honey or leave it out entirely.

Fresh minced garlic works best here—jarred garlic can have a milder taste.

Keep an eye on the carrots toward the end of the cook time to avoid over-softening, especially if your slow cooker runs hot.

This recipe can also be made in the oven—just follow the same prep and roast at 425°F for about 30 minutes, then broil briefly for extra color.

honey garlic carrots in a white bowl.
overhead shot of honey garlic carrots with rosemary on top.

Honey Garlic Carrots

4.86 from 7 votes
Prep Time: 20 minutes
Cook Time: 3 hours
Total Time: 3 hours 20 minutes
Servings: 8
These honey garlic carrots are soft and buttery with a hint of sweetness from the honey and a savory boost from fresh garlic and herbs.
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Ingredients 
 

  • 2 lbs. carrots
  • ½ cup salted butter
  • ½ tsp. salt
  • ¼ tsp. black pepper
  • 1 Tbsp. minced garlic , (freshly minced, not jarred)
  • 1 tsp. chopped fresh rosemary, plus a few ends of the sprigs
  • ¼ cup honey

Instructions 

  • Peel the carrots. Cut them cross wise, then those pieces length wise. Add them to the slow cooker.
  • Slice the butter into pieces and place them on top of the carrots.
  • Sprinkle over the salt, pepper, minced garlic and chopped rosemary. Place a few ends of the sprigs of rosemary on the carrots as well.
  • Drizzle over the honey.
  • Place the lid on the slow cooker and cook on HIGH for 3 hours or until tender.

Sarah’s Notes

Baby carrots can be used instead of slicing your own.

Nutrition

Calories: 182kcal | Carbohydrates: 20g | Protein: 1g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 31mg | Sodium: 315mg | Potassium: 377mg | Fiber: 3g | Sugar: 14g | Vitamin A: 19299IU | Vitamin C: 7mg | Calcium: 44mg | Iron: 0.4mg

Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.

Made this recipe? Leave a comment below!

More Slow Cooker Side Dishes:

Slow Cooker Green Bean Casserole and Slow Cooker Stuffing are holiday classics made easy in the crockpot—no oven space needed, just rich flavor from tender veggies, herbs, and broth.

For sweeter sides, try Slow Cooker Candied Carrots or Slow Cooker Baby Carrots—both cook until perfectly tender, with one coated in brown sugar and cinnamon, the other in a light glaze.

Slow Cooker Butternut Squash and Slow Cooker Pineapple Casserole bring soft, buttery texture and a touch of sweetness—perfect for balancing out savory main dishes.

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Recipe Rating




15 Comments

  1. sierra says:

    5 stars
    used your oven method. no complaints! will make again and hopefully in the slow cooker next time. delicious!

  2. Tamara M says:

    We have a couple of family members with diabetes in our family and would like to know if I can use Splenda or any other substitutes in place of the honey?. Please advise. Thks!

    1. Sarah Olson says:

      I have not tested, but I’m sure it would work fine. Or you can make it more savory and leave out the honey.

  3. Evan Erickson says:

    4 stars
    Made this in oven rather than slow cooker. Roasted them at 400. Delicious. Made it a second time and added sriracha chili garlic. Even better!

  4. Jessie says:

    5 stars
    These are fantastic! Sweet and savory and deliciously tender. We had some carrots from the garden that still needed to get used up and this recipe did not disappoint. I’m even thinking about doubling and bringing to Thanksgiving this year. Thank you for the easy A+ recipe!

  5. Dan says:

    If I wanted to cook these on low.. how long should I cook them on low for?

    1. Sarah Olson says:

      Most likey 5 hours will work great.

  6. Sarah P says:

    5 stars
    These are amazing! Can you please give me an estimate on how long I would cook them if I doubled the recipe?
    Thank you!

    1. Sarah Olson says:

      I would think it would only need 30 minutes to an hour longer.

  7. Dezirae says:

    5 stars
    This was so so good! It was a total hit for Thanksgiving! Will absolutely be making again!

  8. Karen N says:

    Can these be frozen once cooked?

    1. Sarah Olson says:

      Carrots don’t thaw well, they get very mushy.

  9. Mary says:

    5 stars
    Oh my goodness these carrots are wonderful! Last week I made Saraโ€™s coffee pot roast and only had one pound of carrots so I tossed in a pound of cubed potatoes and it was delicious! Thank you!

  10. Lucretia flowers says:

    5 stars
    Sounds wonderful, could sweet potatoes be cooked the same way

    1. Sarah Olson says:

      Yes!