Slow Cooker Roasted Carrots

4.91 from 20 votes

The most tender and delicious roasted carrots, made in the slow cooker!

Prep Time10

Cook Time6

Total Time6 10

Course: Side Dish

Cuisine: American

Servings: servings

Calories: 225kcal

2 lbs whole baby carrots washed, peeled and all but 1 inch of carrot tops removed
1/3 cup apricot or peach preserves
6 Tbsp butter melted
2 Tbsp honey
1-2 Tbsp packed light brown sugar
1 tsp balsamic vinegar
1 tsp garlic powder
3/4 tsp kosher salt
1/4 tsp dried thyme
1/4 tsp ground mustard
1/4 - 1/2 tsp black pepper
1 1/2 Tbsp cornstarch
1 1/2 Tbsp water

In a small mixing bowl, combine preserves, butter, honey, brown sugar, balsamic vinegar, garlic powder, salt, dried thyme, ground mustard, and black pepper.
Separately, combine cornstarch and water, then whisk or stir that mixture into the sauce.
Place carrots in 3 - 6 quart slow cooker, and pour sauce over them. Stir gently to combine. Cover with lid and cook on LOW for 6-7 hours, or until tender.

Place cooked carrots on a foil-lined rimmed baking sheet and broil on HIGH for a minute or two, until slightly caramelized. Brush with leftover glaze from the slow cooker and serve.

Preheat oven to 375 F degrees.

Line a roasting pan with foil. Toss carrots with sauce (using adjustments above), and roast for 30-40 minutes, stirring about halfway through.

Broil on high for 1-2 minutes to caramelize even more. Carrots are done when a fork can pierce them easily.