These slow-cooked carrots are a celebration of simplicity and depth—tender, sweet, and infused with a rich garlic butter glaze that elevates them from humble side dish to star-worthy accompaniment. Cooked gently in a pot until they reach melt-in-your-mouth softness, the carrots absorb the flavors of garlic, herbs, and butter, transforming into a dish that’s earthy, aromatic, and deeply satisfying.
Perfect for pairing with roasted meats, grilled vegetables, or even served solo with a sprinkle of cheese or a dollop of yogurt, this recipe is versatile and comforting. The slow cooking method allows the natural sugars in the carrots to caramelize slightly, while the butter and herbs create a silky coating that clings to every bite. Whether you’re preparing a festive meal or a quiet dinner at home, these carrots bring warmth, color, and flavor to the table.
INGREDIENTS:
- 6–8 large carrots, peeled and cut into thick wedges or batons
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 4 garlic cloves, minced
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- 1 teaspoon dried thyme or rosemary
- ½ teaspoon paprika (optional, for warmth)
- 1 tablespoon honey or maple syrup (optional, for added sweetness)
- ½ cup vegetable or chicken broth
- Fresh parsley or dill for garnish
INSTRUCTIONS:
- Prep the Carrots: Peel the carrots and cut them into thick wedges or batons—about 2–3 inches long and ½ inch thick. This size ensures they cook evenly and hold their shape during slow cooking.
- Sauté the Garlic: In a large pot or Dutch oven, melt the butter with olive oil over medium heat. Add the minced garlic and sauté for 1–2 minutes until fragrant but not browned. This step builds the base flavor of the glaze.
- Add the Carrots and Seasonings: Add the carrot pieces to the pot and toss gently to coat in the garlic butter. Sprinkle in salt, pepper, thyme, paprika, and honey or maple syrup if using. Stir to distribute the seasonings evenly.
- Pour in the Broth: Add the broth to the pot, just enough to cover the bottom and steam the carrots. This helps soften them while infusing flavor. Cover the pot with a lid.
- Slow Cook: Reduce the heat to low and let the carrots cook gently for 30–40 minutes, stirring occasionally. The carrots should become tender but not mushy, and the liquid will reduce into a glossy glaze.
- Uncover and Finish: Once the carrots are tender, remove the lid and increase the heat slightly to allow the glaze to thicken. Stir frequently to coat the carrots in the buttery sauce. Taste and adjust seasoning if needed.
- Garnish and Serve: Transfer the carrots to a serving dish and spoon any remaining glaze over the top. Sprinkle with fresh parsley or dill for a burst of color and freshness. Serve warm.
Tips & Variations:
- Add citrus: A splash of orange juice or lemon zest adds brightness.
- Make it spicy: A pinch of chili flakes or cayenne gives a gentle kick.
- Add texture: Toasted nuts like almonds or walnuts make a great topping.
- Storage: Leftovers can be stored in the fridge for up to 3 days. Reheat gently in a skillet.
