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 and maple syrup glaze. Cook low-and-slow for a sticky, syrupy finish you can serve warm as an easy side dish.

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Prep Time 10

Cook Time 4

Total Time 4 10

Servings: 8 servings

Course: Side Dish

Cuisine: American

Calories: 210

Ingredients Equipment Method Notes

Ingredients

baby carrots

2 lb baby carrots Use fresh baby carrots for the best bite and even glazing.

glaze

0.5 cup brown sugar, packed Pack into the measuring cup for a richer, darker glaze.
0.25 cup maple syrup Pure maple syrup gives the classic flavor and sheen.
0.25 cup butter, melted Melted butter helps the glaze cling to the carrots.
0.5 tsp ground cinnamon Adds warmth to the sweet-salty glaze.
0.5 tsp salt Balances sweetness.
0.25 tsp black pepper Adds mild heat and depth.

garnish

1 tbsp fresh parsley, chopped Adds color and a fresh finish right before serving.

Equipment

1 slow cooker

Method

Glaze and cook

Add the baby carrots to a slow cooker.
Whisk together the brown sugar, maple syrup, melted butter, cinnamon, salt, and black pepper, then pour the mixture over the carrots and toss to coat.
Cover and cook on LOW 4-5 hours or HIGH 2-3 hours, until the carrots are fork-tender.
Stir well to coat the carrots in the glaze, keeping the lid on between stirs to hold heat.

Serve

Garnish with the fresh parsley and serve warm while the glaze is glossy.

Notes

Pro tip: toss well right after you pour the glaze so the syrup coats the carrots before they start softening. Store covered in the refrigerator up to 4 days; reheat gently in the microwave or on the stovetop until hot. Freezing is not recommended because the texture of baby carrots can turn softer after thawing. For a lower-sugar option, use a reduced-sugar brown sugar substitute and keep the maple syrup—start with slightly less and taste before serving.