For a perfect, set-and-forget side, try these slow cooker carrots. They’re sprinkled with dill weed and lemon for a flavorful spring dish. The original recipe uses lemon extract for a convenient punch of zest, but we’ve added an option for lemon zest. Either way, these sweet and savory carrots suit almost any meal. But we really like them with chicken, fish, or a vegan tofu main dish.
Special Diet Notes: Slow Cooker Carrots
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, nut-free, peanut-free, soy-free, paleo-friendly, vegan, plant-based, and vegetarian.
Slow Cooker Carrots with Lemon and Dill
Prep time
Cook time
Total time
Naturally sweet carrots pair beautifully with zesty lemon and sour dill. Enjoy this healthy side with a poultry, fish, or tofu main dish.
Author: McCormick
Serves: 6 servings
Ingredients
- 2 pounds carrots, peeled and cut into ¾-inch chunks
- 2 tablespoons water
- ½ teaspoon salt
- 2 tablespoons olive oil
- 2 teaspoons dried dill
- 2 teaspoons lemon extract or lemon zest
- 2 teaspoons Dijon mustard
- 1 teaspoon white wine vinegar
Instructions
- Grease the inside of a 4-quart slow cooker. Add the carrots, water, and salt and toss to coat.
- Cover the slow cooker and cook the carrots on high for 3 to 4 hours, or until tender.
- In a small bowl, whisk together the olive oil, dill, lemon, mustard, and vinegar. Stir the mixture into the cooked carrots in your slow cooker before serving.
Key Pantry Supplies: Slow Cooker Carrots
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