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Let’s be honest: carrots usually aren’t the dish anyone fights over.
They’re the “oh yeah, we should probably put a vegetable on the table” item. The afterthought. But listen — these carrots? They’re the ones people don’t expect to love, and then suddenly the dish is empty and you’re like… “Wait. Who ate all the carrots?”
I blame the honey glaze. Or maybe the butter. Or the cinnamon sneaking around in the background, making everything taste like it was cooked by someone’s grandmother who actually knew what she was doing.
Either way, this slow cooker recipe is my favorite kind of cooking: dump, stir, walk away. It’s easy, cozy, and just a little sweet — like your favorite aunt who always slips you extra dessert.
Why You’ll Actually Want to Make These
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Zero drama. The prep is so chill, you could do it half-awake. (I have.)
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Sweet and savory, not dessert-y. Just enough honey to make it interesting, not so much it feels like candy.
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Smells amazing. You’ll want to bottle the aroma and call it “Fall Kitchen.”
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Kid magic. They eat them. Happily. No bribes. I don’t understand it either.
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Works with anything. Chicken, pork, lentil loaf, sad leftovers from Tuesday… you name it.
What You’ll Need
(and what you can fudge if you’re low on groceries)
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Carrots — 2 pounds. Peeled and chopped. Baby carrots work fine, but full-size ones have more flavor (don’t ask me why).
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Honey — ¼ cup. You can totally swap in maple syrup if that’s what’s in your pantry.
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Butter — 2 tablespoons, melted. Real butter’s great, but plant-based works just fine. I’ve even used olive oil in a pinch.
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Apple cider vinegar — 1 tablespoon. Balances the sweetness. Lemon juice will do if you’re out.
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Salt & pepper — Just basic seasoning, but it makes a big difference.
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Dried thyme — ½ tsp. It brings this subtle earthiness that keeps the whole dish grounded.
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Cinnamon — ¼ tsp. Not too much. We’re not making pie.
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Fresh parsley (optional) — For color. Skip it if you’re not trying to impress anyone.
How to Make Amish Honey Glazed Carrots (the Lazy Genius Way)
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Throw your carrots in the slow cooker.
No ceremony needed. Just dump ’em in. -
Whisk up the glaze.
In a small bowl: honey, melted butter, vinegar, thyme, cinnamon, salt, pepper. Stir until it looks like something you want to drizzle on everything. (Because honestly, it is.) -
Pour and toss.
Drizzle that golden stuff all over the carrots. Give it a stir so everyone’s invited to the flavor party. -
Cover and walk away.
Low heat, 4–5 hours. Stir once halfway through if you remember. If not? Meh. It’ll be fine. -
Check for doneness.
Poke a fork in a carrot. If it slides in like soft butter, they’re ready. If not, give them another 30 minutes. -
Serve warm.
Sprinkle with parsley if you’re feeling cute. Or not. These carrots don’t need a glow-up — they’re already stars.
Want to Tweak It? Here’s How:
Some days you feel traditional. Some days you want to mix things up. These carrots get it.
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Add ginger — Fresh grated ginger brings a gentle heat. I like this when I serve it with Asian-inspired mains.
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Use maple syrup — It’s a little earthier than honey, and honestly tastes like fall in the best way.
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Toss in red pepper flakes — Just a pinch. Sweet + heat? Underrated combo.
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Try rosemary or sage — For a deeper, woodsy flavor. Especially good with roasted meats.
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Add a splash of orange juice — A citrusy boost that brightens everything up.
This is the kind of recipe that won’t throw a fit if you swap things around. It’s flexible like that.
What to Do With Leftovers (If There Are Any)
You’ll probably just eat them straight from the container, cold, standing in front of the fridge. But technically here’s how to store them:
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Fridge: Airtight container. 3–4 days.
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Reheat: Microwave or stovetop with a splash of water to loosen the glaze.
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Freeze: Yep, you can. Just know the texture gets a bit softer when thawed. Still tasty though.
A Little Goodbye, with a Side of Carrots
I know this wasn’t some flashy, show-off recipe. No seven-step sauce or obscure spice blend. Just carrots. But that’s the thing — the simplest recipes are usually the ones you make again and again, right?
So next time you need a side dish that feels like a warm blanket, or you just want to make something that’ll make your house smell amazing while you do literally anything else… give these a shot.
And hey — if you try them, let me know what you think. Did your kids actually eat vegetables without protest? Did you add something cool I should know about? I wanna hear it all.
Slow Cooker Amish Honey Glazed Carrots
Ingredients
- 2 pounds carrots peeled and cut into 1-inch pieces
- 1/4 cup honey
- 2 tbsp unsalted butter melted
- 1 tbsp apple cider vinegar
- 1 tsp salt
- 1/2 tsp ground black pepper
- 1/2 tsp dried thyme
- 1/4 tsp ground cinnamon
- fresh parsley chopped, optional for garnish
Instructions
- Place the peeled and cut carrots into the slow cooker.
- In a small bowl, whisk together the honey, melted butter, apple cider vinegar, salt, pepper, thyme, and cinnamon.
- Pour the honey mixture over the carrots and toss to coat them evenly.
- Cover the slow cooker and cook on low for 4–5 hours, or until the carrots are tender.
- Stir the carrots once halfway through cooking to ensure they are evenly coated with the glaze.
- Once cooked, transfer the carrots to a serving dish and garnish with fresh parsley if desired.
Notes
Nutrition