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Slow Cooker Maple Brown Sugar Glazed Carrots

Slow Cooker Maple Brown Sugar Glazed Carrots with a glossy, syrupy glaze that clings to every carrot as they turn fork-tender. Cook low and slow for tender, sweet results with cinnamon-butter flavor.
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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
 

Add carrots to the slow cooker
  1. Place the baby carrots into the slow cooker in an even layer.
Make and pour the maple glaze
  1. Whisk together the brown sugar, maple syrup, melted butter, ground cinnamon, salt, and black pepper until the sugar looks dissolved.
  2. Pour the glaze over the carrots and toss thoroughly so each one is coated.
Cook until fork-tender
  1. Cover and cook on LOW for 4-5 hours, or on HIGH for 2-3 hours, until the carrots are fork-tender, with the glaze visibly thickened.
Finish and serve
  1. Stir well to re-coat the carrots in the glossy glaze.
  2. Sprinkle the chopped fresh parsley over the top, then serve warm.

Notes

For the glossiest coating, toss once right after you pour the glaze, then stir again near the end so the syrup clings evenly. Refrigerate leftovers in a sealed container for up to 4 days; reheat in the microwave or on the stovetop with a splash of water. Freeze is not recommended because the carrots can soften after thawing. For a lower-sugar option, swap the brown sugar and maple syrup for a 1:1 brown sugar-style substitute and maple-flavored syrup substitute (check labels for cup-to-cup ratios).