Saturday, September 6, 2025

Honey Lemon Glazed Carrots

Photo from The Food Charlatan
Who doesn't love cooked carrots? I mean, they're delicious. Turns out Sherrie doesn't like them, but the rest of us at book club loved them. 

It was 1pm when I fully read the recipe and it was then I realized it was a slow cooker recipe. Ruh Roh. So I do what I do and I improvised. 

I steamed the carrots for about 15 minutes. Then I tossed them in a sauté pan and finished them with the lemon, honey, parsley and let them cook for another 15 mins - give or take. They turned out amazing. 



Honey Lemon Glazed Carrots
Recipe from The Food Charlatan
Serves 6
  • 2 pounds carrots, peeled
  • 1/4 c half stick butter
  • 1/4 c honey
  • zest from 1 lemon, about 2-3 teaspoons
  • juice from 1/2 large lemon, about 2 tablespoons
  • 1/2 tsp salt
  • 2 T chopped parsley or chives, optional

Peel the carrots and chop off the ends. Slice the carrots into medium size pieces. See photo. I prefer larger chunks, but it's totally up to you. (The smaller you chop them, the faster the carrots will cook.)

Add the carrots to your slow cooker.

Melt 1/4 cup butter in a small bowl. Add 1/4 cup honey, zest from 1 lemon, (reserve some for topping finished carrots, if you want) and juice from half a lemon (about 2 tablespoons) and 1/2 teaspoon salt. Stir it all together.

Pour the butter mixture over the carrots and stir it together. Use a spatula to spread the butter up the sides of the crock pot a few inches so that the carrots don't stick to the pot while cooking.

Put the lid on the slow cooker and cook on high for 3 hours or on low for about 5 hours.

Transfer carrots to a serving platter and drizzle with lemon honey glaze.*

Sprinkle with extra lemon zest and chopped parsley or chives.

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