Go Back

Slow Cooker Maple Brown Sugar Glazed Carrots

Slow Cooker Maple Brown Sugar Glazed Carrots are tender baby carrots simmered low and slow until fork-tender, then coated in a glossy maple-brown sugar glaze. Expect sticky syrup that clings to every carrot, finished with fresh parsley.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 220
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
 

Cook the carrots
  1. Add the baby carrots to a slow cooker in an even layer. Make sure they fit without being tightly packed so the glaze can reach all sides.
  2. Whisk the brown sugar, maple syrup, melted butter, ground cinnamon, salt, and black pepper until combined. Pour the mixture over the carrots and toss until every carrot looks coated.
  3. Cover and cook on LOW for 4-5 hours, or on HIGH for 2-3 hours, until fork-tender. Keep the lid on during cooking so the carrots soften evenly.
  4. Stir well to coat the carrots in the glossy glaze. If the glaze looks thin, keep the slow cooker covered and let it bubble gently with the residual heat for a minute or two.
Finish and serve
  1. Garnish with the fresh parsley and serve warm. The parsley should be bright and fresh-looking as it lands on the hot, sticky carrots.

Notes

For extra even coating, toss the carrots right after pouring the glaze, then stir again at the end so the syrup thickens into a shiny layer. Store leftovers in an airtight container in the refrigerator up to 4 days and reheat gently in a microwave or on LOW on the stovetop; freeze is not recommended due to texture changes in carrots. For a dairy-free swap, use melted plant-based butter in place of butter.