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 is 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 flavor! 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 favorite 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! UPDATE: The more I make these carrots, the more I prefer them without sugar! So now I just omit that ingredient altogether!
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 flavors get all over the carrots, and not just the bottom ones. UPDATE: These carrots can be made in a 6-quart or a 4-quart slow cooker. Both have worked out perfectly for me 🙂 Carrot cook-time may vary depending on thickness of matchsticks 🙂
Slow Cooker Lemon Thyme Butter Carrots
Free up the oven and stove this holiday season by using the slow cooker!
- 2 lbs carrots, cut into matchsticks
- 1 onion, diced
- ¼ cup butter
- 1 tbsp. freshly chopped thyme + more for garnish
- ¼ cup freshly squeezed lemon juice
- 1 tbsp. lemon zest
- 2 tsp. brown sugar (optional)
- Salt and pepper
- Add carrots and onions to a 6-quart slow cooker (4-quart works, too! Just stir a bit more often.) 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 teaspoons of sugar depending on tartness of lemon juice (I prefer no sugar!)
- Garnish with additional thyme if desired and serve!
Adding sugar is optional if you want to cut back on the tartness of the recipe 🙂 Personally, I LOVE the recipe as is 🙂
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 202Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 31mgSodium: 302mgCarbohydrates: 24gFiber: 8gSugar: 11gProtein: 2g
These look delicious! Just curious, if you make them the day before, what method do you use to reheat them without then over-cooking them and losing that crispness?
Ah, I am sorry, I just noticed this comment! I usually just throw them in the oven and keep an eye on them (usually still hot from whatever meal I am making for the holidays!) Around 350F 🙂 Just keep an eye on them or you will get mush 😉
If I double this recipe, do you think it will all fit in my 6 quart crock pot? Since a 4 quart would work as written, seems there may be room *crosses fingers* Trying to feed a crowd.
Oh, I think so! I have made this recipe in a 6-quart and there was ample room. It may need a bit more cook-time and you may want to toss a bit more in the beginning so all the carrots are evenly coated 🙂 Even if you have to remove a few carrots because it is too packed, it won't change the flavours enough to justify changing the ratios of the sauce.
Do you think I could cook on low for 6 hours? Or would everything turn to mush? Thanks!
I think they should be okay! You could always cut them a bit bigger just to make sure they do not turn to mush.
I Love these carrots! This is the first time I’ve felt compelled to rate a recipe. They are delicious! I’ve gotten compliments on them every time I’ve made them. I love the ease of cooking them in the crockpot. They turn out perfect every time. The Recipe makes enough for a dinner party or, I can make them and re-warm the leftovers for one of our vegetables for the week. They never lose their flavor. Great recipe!
I forgot to mention in my earlier comment, I’ve never added sugar.