Drop butter slices over raw baby carrots, paired with 2 additional ingredients, into slow cooker for an effortless side that is always a yes in my house

This is my kind of weeknight side: slow cooker 4-ingredient candied carrots made by literally dropping butter slices over raw baby carrots and walking away. It’s the definition of effortless, and it’s always a yes in my house, especially on busy workdays when I’d rather spend my energy on the main dish (or honestly, just sitting down). The slow cooker does all the work, turning simple baby carrots, butter, brown sugar, and a touch of salt into glossy, sweet-savory carrots that taste like you fussed way more than you did.

These candied carrots are perfect alongside roasted or slow cooker meats like pot roast, baked chicken thighs, pork loin, or even a store-bought rotisserie chicken. I love serving them with mashed potatoes or buttered egg noodles so the extra glaze has somewhere to go. They also fit right in on a holiday table with ham, turkey, stuffing, and green beans. If you’re keeping things simple, pair them with a bagged salad mix and some crusty bread for a no-stress, complete dinner.

Servings: 6

2 pounds raw baby carrots

Place the raw baby carrots in an even layer in the bottom of a 4- to 6-quart slow cooker.

Sprinkle the brown sugar evenly over the top of the carrots.

Sprinkle the kosher salt over the brown sugar and carrots.

Slice the butter into thin pats and drop the butter slices evenly over the top of the raw baby carrots, covering as much of the surface as you can. This is the key step that lets the butter slowly melt down over the carrots as they cook.

Cover the slow cooker with the lid and cook on HIGH for 3 to 3 1/2 hours, or on LOW for 5 to 6 hours, until the carrots are tender when pierced with a fork.

Once the carrots are tender, remove the lid and gently stir to coat all the carrots in the buttery, candied glaze. Taste and add a pinch more salt if needed.

Serve the candied carrots warm straight from the slow cooker, spooning extra glaze over the top of each serving.

If you like a little brightness with your sweet, stir in 1 to 2 teaspoons of fresh lemon juice right at the end to cut through the richness. For a cozy fall twist, add 1/4 teaspoon ground cinnamon or pumpkin pie spice along with the brown sugar. You can also swap in dark brown sugar for a deeper, more molasses-like flavor. If you only have regular carrots, peel and slice them into 1/2-inch thick coins and use them exactly the same way. To make this more savory, reduce the brown sugar to 1/3 cup and add 1/2 teaspoon garlic powder when you sprinkle on the salt. For make-ahead prep, you can load the slow cooker insert with the raw baby carrots, brown sugar, salt, and butter slices, cover, and refrigerate it (if your insert is fridge-safe) for up to 24 hours; in the evening, just pop it into the base and start cooking. Leftovers reheat well in the microwave or on the stovetop with a splash of water to loosen the glaze.