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Slow Cooker Maple Brown Sugar Glazed Carrots

Slow Cooker Maple Brown Sugar Glazed Carrots are tender, fork-tender baby carrots coated in a glossy brown-sugar maple glaze cooked low and slow. The butter and cinnamon create a sticky syrup that clings to every carrot, finished with fresh parsley.
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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 use whole baby carrots
Glaze
  • 0.5 cup brown sugar, packed packed brown sugar for best syrupy glaze
  • 0.25 cup maple syrup pure maple syrup for the caramel-maple flavor
  • 0.25 cup butter, melted melted butter for a smooth, clingy glaze
  • 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 baby carrots to a slow cooker, spreading them into an even layer. Make sure the carrots are arranged so the glaze can reach all sides.
  2. Whisk brown sugar, maple syrup, melted butter, ground cinnamon, salt, and black pepper until smooth, then pour the mixture over the carrots and toss to coat. Stop when you see a glossy coating starting to cling to the surface.
  3. Cover and cook on LOW for 4-5 hours or HIGH for 2-3 hours, until the carrots are fork-tender. You should see the glaze darken and become syrupy as it cooks.
  4. Stir well to coat the carrots in the remaining glaze, pulling up any syrup pooled at the bottom. Visual cue: the carrots should look uniformly shiny and lacquered.
Finish and serve
  1. Garnish with fresh parsley, chopped and serve warm. The carrots should look glossy with bright green parsley on top.

Notes

Pro tip: pack the brown sugar firmly and toss well after pouring the glaze so the syrup clings as it reduces. Store leftovers in an airtight container in the refrigerator for up to 4 days; rewarm on the stovetop or in the microwave with a splash of water if needed. Freezing: yes, freeze up to 2 months, then thaw overnight in the fridge and reheat until hot. Dietary swap: use vegan butter to keep the glaze dairy-free while maintaining a similar glossy texture.