Free up the oven and stove this holiday season with these slow cooker lemon thyme butter carrots! Vegetarian and gluten-free, they are bound to win over the pickiest of eaters!
During our holidays, you always find some sort of carrot dish on the table. They are essential! I prefer a tender-crisp carrot dish, and today’s recipe definitely has that going for it. Which can be a bit surprising since the recipe was made entirely in the slow cooker. Yes, that’s right, the slow cooker!
These slow cooker lemon thyme butter carrots are really easy to make, and reward you with a ton of flavour! 3 hours on high heat is all it takes, and the carrots come out with that perfect texture and consistency. Because let’s be honest, no one wants soggy, mushy carrots.
As I have said many times, thyme is my favourite herb. And does it ever work perfectly with lemon and carrots! I find carrot recipes always taste better the next day, so if you want to prepare yourself even more for the holidays, make the recipe a day in advance!
I like a bit of tartness to any of my lemon dishes, so I only added 1 tsp. of sugar. However, taste as you go, and if needed, add more sugar to these slow cooker lemon thyme butter carrots. Also, if you have a family member like my dad who hates onions, you can easily omit them!
Then again, if you don’t need to omit anything, you can always add more! This recipe can be doubled 🙂 I would stir a bit more often so the flavours get all over the carrots, and not just the bottom ones.
Free up the oven and stove this holiday season by using the slow cooker!
10 minPrep Time
3 hrCook Time
3 hr, 10 Total Time
- 2 lbs carrots, cut into matchsticks
- 1 onion, diced
- 1/4 cup butter
- 1 tbsp. freshly chopped thyme + more for garnish
- 1/4 cup freshly squeezed lemon juice
- 1 tbsp. lemon zest (optional)
- 2 tsp. brown sugar
- Salt and pepper
- Add carrots and onions to a 6-quart slow cooker. Combine butter, thyme, zest, and lemon juice in a small bowl until thoroughly combined. Pour over carrots. Season with salt and pepper.
- Cook on high heat for 3 hours, stirring halfway through.
- Near the end of cook time, stir in 1 to 2 tsps of sugar depending on tartness of lemon juice.
- Garnish with additional thyme if desired and serve!
Adding sugar is optional if you want to cut back on the tartness of the recipe 🙂
No fresh thyme on hand? Dried thyme can work here. I would start at 1 tsp. dried thyme and go from there. Dried herbs are way more potent that than fresh variety, so DO NOT add 1 tbsp. dried thyme. As much as I love thyme, that would probably kill the dish 😉