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 brown sugar–maple glaze. Cook low and slow until the syrup clings to every carrot, then toss and finish with fresh parsley for a bright, savory-sweet finish.

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Prep Time 10

Cook Time 4

Total Time 4 10

Servings: 8 servings

Course: Side Dish

Cuisine: American

Calories: 220

Ingredients Equipment Method Notes

Ingredients

baby 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

Add the baby carrots to a slow cooker. Spread them into an even layer so the glaze can coat more surface area.
Whisk the brown sugar, maple syrup, melted butter, cinnamon, salt, and black pepper until smooth. Pour the mixture over the carrots and toss until glossy and well coated.
Cover and cook on LOW for 4-5 hours, or HIGH for 2-3 hours, until the carrots are fork-tender. Look for syrup bubbling around the edges and carrots turning bright and tender.
Stir well to coat the carrots in the glaze. Use a spoon to lift carrots from the bottom so the thickened syrup clings evenly.

Finish and serve

Garnish with fresh parsley and serve warm. The top should look freshly speckled and the glaze should appear thick, shiny, and lightly sticky.

Notes

For the most even coating, toss the carrots right after pouring the glaze, then stir once halfway through the cook if you’re able. Store leftovers in the refrigerator up to 4 days in a covered container; reheat on the stovetop or microwave until hot. Freezing is not recommended because the carrots can soften further. If you want a lower-sugar option, swap in an equal amount of a brown-sugar substitute made for baking and use an unsweetened maple-style syrup if available.