Honey Garlic Butter Rainbow Carrots Tips, FAQ & printable recipe

Tips for success

For the best flavor and texture, choose carrots that are similar in size so they cook evenly. If some are thicker, cut them in half lengthwise or into shorter pieces.

The honey and butter mixture will reduce into a glaze as the carrots cook; if you prefer a thicker sauce, you can transfer the liquid to a small saucepan and simmer for a few minutes after the carrots are done. This also allows you to season the sauce to your taste.

To make this dish ahead, you can prepare the carrots and combine them with the butter, honey, garlic, and thyme in the slow cooker insert, then refrigerate overnight.

In the morning, place the insert in the slow cooker and cook as directed, adding about 30 minutes to the cooking time if the ingredients are cold. The carrots are best served warm, but they also hold well on a buffet for an hour or so.

Variations

• Maple-Dijon Glaze: Replace the honey with 1/4 cup maple syrup and add 1 tablespoon Dijon mustard. The mustard adds a tangy kick that balances the sweetness. Finish with a sprinkle of fresh parsley instead of thyme.
• Spiced Moroccan Carrots: Add 1 teaspoon ground cumin, 1/2 teaspoon ground cinnamon, and a pinch of cayenne to the butter-honey mixture. Swap the thyme for fresh cilantro and finish with a squeeze of lemon juice.
• Balsamic-Herb Carrots: Substitute 2 tablespoons of balsamic vinegar for 2 tablespoons of the honey. Add 1 teaspoon dried rosemary along with the garlic. The vinegar adds a tangy depth that pairs well with the sweet carrots.
• Orange-Ginger Carrots: Add 2 tablespoons of orange zest and 1 tablespoon of grated fresh ginger to the butter-honey mixture. Replace the thyme with fresh chives for a bright, citrusy finish.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Freezer

Freeze cooked carrots in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator and reheat gently.

Reheat

Reheat frozen or refrigerated carrots in a covered skillet over medium-low heat with a tablespoon of water or broth, stirring occasionally.

Refrigerate any leftovers in an airtight container for up to 4 days. The carrots will soften further as they sit, but they'll still be delicious. To reheat, place them in a skillet over medium heat with a splash of water or broth, or microwave in 30-second intervals until warmed through. The sauce may thicken, so add a little liquid if needed.

You can assemble the entire dish up to 24 hours in advance. Place the trimmed carrots in the slow cooker insert, add the butter, honey, garlic, and thyme, and stir to coat. Cover and refrigerate.

When ready to cook, place the insert in the slow cooker and cook on LOW for 4 hours, adding about 30 minutes to the cook time to account for the cold start. This is perfect for holiday entertaining.

Serving ideas

Serve these honey garlic butter rainbow carrots as a vibrant side dish alongside roasted chicken, turkey, pork, or beef. They also shine on a vegetarian holiday table, paired with a hearty grain salad or creamy mashed potatoes.

The glossy sauce and colorful carrots make a beautiful presentation on a platter, garnished with extra thyme and flaky salt.

For a more casual meal, chop the cooked carrots into bite-sized pieces and toss them into a grain bowl or serve them over creamy polenta. The leftover sauce is delicious spooned over roasted vegetables or stirred into rice. These carrots are also excellent cold, chopped and added to a salad for a sweet, tangy twist.

Frequently asked questions

Recipe card

Honey Garlic Butter Rainbow Carrots

Prep 10 minCook 4 hTotal 4 h 10 minServes 6

Ingredients

• 2 lb rainbow carrots, trimmed and peeled
• 6 tbsp unsalted butter, cut into pieces
• 1/4 cup honey
• 4 cloves garlic, minced
• 1 tbsp fresh thyme leaves, plus more for serving
• Flaky sea salt, for serving

Instructions

1. Trim the ends of the rainbow carrots and peel them if desired. Leave smaller carrots whole; halve any very thick ones lengthwise so they cook evenly. Place the carrots in the slow cooker.
2. Scatter the butter pieces over the carrots. Drizzle with honey, add the minced garlic, and sprinkle with fresh thyme leaves. Stir gently to coat the carrots as evenly as possible.
3. Cover the slow cooker and cook on LOW for 4 hours. The carrots should be tender when pierced with a fork but still hold their shape. Baste the carrots with the accumulated butter-honey sauce halfway through cooking if possible.
4. Once the carrots are tender, transfer them to a warm serving platter using tongs or a slotted spoon. Spoon some of the remaining butter-honey sauce over the top. Sprinkle with flaky sea salt and additional fresh thyme leaves. Serve warm.

Contains: milk

Estimated nutrition per serving

Calories

220

Protein

2 g

Carbohydrates

30 g

Fat

12 g

Automatic estimate from the ingredient list, not laboratory-verified.