• Prep Time: 10 mins
  • Cooking Time: 6 hrs
  • Serves: 4

Slow Cooker Roasted Carrots

  • Recipe Submitted by on

 Ingredients List

  • 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 light brown sugar, packed
  • 1 tsp balsamic vinegar
  • 1 tsp garlic powder
  • 3/4 tsp kosher salt
  • 1/4 tsp dried thyme leaves
  • 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.

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