Go Back

Slow Cooker Maple Brown Sugar Glazed Carrots

Slow Cooker Maple Brown Sugar Glazed Carrots with tender, fork-tender baby carrots coated in a glossy maple-brown sugar glaze. Cook low and slow, then stir for an even sticky coating that clings to every carrot.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

carrots
  • 2 lb baby carrots
glaze
  • 0.5 cup brown sugar, packed
  • 0.25 cup maple syrup
  • 0.25 cup butter, melted
  • 0.5 tsp ground cinnamon
  • 0.5 tsp salt
  • 0.25 tsp black pepper
garnish
  • 1 tbsp fresh parsley, chopped

Equipment

  • 1 slow cooker

Method
 

Cook the carrots
  1. Add the baby carrots to a slow cooker.
  2. Whisk the brown sugar, maple syrup, melted butter, cinnamon, salt, and pepper, then pour the mixture over the carrots and toss to coat.
  3. Cover and cook on LOW for 4 to 5 hours or HIGH for 2 to 3 hours, until the carrots are fork-tender, with the slow cooker set to LOW or HIGH as directed.
  4. Stir well to coat the carrots in the glaze, until the syrup clings evenly and looks glossy.
Finish and serve
  1. Garnish with the chopped fresh parsley and serve warm.

Notes

For the best glossy coating, toss the carrots thoroughly right after adding the glaze and stir again during the final hour so the syrup reduces and clings. Refrigerate leftovers in a sealed container for up to 4 days and rewarm in the microwave or on the LOW setting of the slow cooker until hot. Freezing is not recommended because the carrots can soften further. For a lighter option, use a reduced-sugar maple syrup and reduce the brown sugar slightly to keep the glaze thick.