Slow Cooker Carrots with Lemon and Dill for a Zesty Side


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.

Slow Cooker Carrots Recipe with Lemon and Dill (vegan, paleo-friendly, gluten-free, dairy-free, and allergy-friendly)

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.
Serves: 6 servings
  1. Grease the inside of a 4-quart slow cooker. Add the carrots, water, and salt and toss to coat.
  2. Cover the slow cooker and cook the carrots on high for 3 to 4 hours, or until tender.
  3. 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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About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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