Slow Cooker Maple Brown Sugar Glazed Carrots

Slow Cooker Maple Brown Sugar Glazed Carrots

Slow Cooker Maple Brown Sugar Glazed Carrots are tender, fork-ready baby carrots coated in a glossy maple-brown sugar glaze. Cook them on LOW for 4–5 hours for deep flavor and a sticky syrup sheen.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 4

Total Time 4 10

Servings: 8 servings

Course: Side Dish

Cuisine: American

Calories: 330

Ingredients Equipment Method Notes

Ingredients

baby carrots

2 lb baby carrots use baby carrots for even tenderness

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

Add the baby carrots to a slow cooker. Spread them out in an even layer so they cook uniformly.
Whisk the brown sugar, maple syrup, melted butter, cinnamon, salt, and black pepper, then pour over the carrots and toss. Continue tossing until most carrots look coated with syrupy glaze.
Cover and cook on LOW for 4-5 hours or HIGH for 2-3 hours until fork-tender. The carrots should be easily pierced and the liquid should look thicker and glossy around them.
Stir well to coat the carrots in the glaze. Keep stirring until the glaze clings to the carrots rather than pooling at the bottom.

Finish and serve

Garnish with the chopped fresh parsley, then serve warm. Finish with a light sprinkle so the green flecks stand out against the sticky brown syrup.

Notes

For the glossiest coating, toss the carrots once after cooking (right before serving) so the warm glaze re-adheres to the surface. Store leftovers in a covered container in the refrigerator for up to 4 days; rewarm in the microwave or on low in the slow cooker until hot. Freezing is not recommended because the carrots can soften further after thawing. For a lighter option, use reduced-sugar brown sugar or a lower-sugar maple syrup while keeping the rest the same.