For a perfect, set-and-forget side, try these slow cooker carrots. The recipe was shared with us way back in 2007, but we’ve updated the recipe and post for ease and flexibility.
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.
- 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
- 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
My mom always made cooked carrots growing up, with SUGAR. I wasn’t a fan of them but later liked less sweet honey ones. I’ve done them with a coffee seasoning but never like this. Now I cannot wait to have our garden and herb gardens planted so I can make these! I bet leftovers, if there were any, would be great cold added to a salad too.
Coffee? That’s so intriguing – I never would have thought to pair those two. Your mom’s recipe reminds me of why I thought I hated sweet potatoes growing up. They were always sweetened a ton – I had no idea how good they tasted on their own!