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Slow Cooker Maple Brown Sugar Glazed Carrots

Slow Cooker Maple Brown Sugar Glazed Carrots with glossy, fork-tender baby carrots coated in a sticky maple-brown sugar glaze. Cook low and slow until each carrot is thoroughly glazed, then finish 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
  

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
 

Prepare and glaze
  1. Add the baby carrots to the slow cooker.
  2. Whisk the brown sugar, maple syrup, melted butter, ground cinnamon, salt, and black pepper, then pour the glaze over the carrots and toss to coat.
Slow cook
  1. Cover and cook on LOW for 4-5 hours, or on HIGH for 2-3 hours, until the carrots are fork-tender.
Finish and serve
  1. Stir well to coat the carrots in the glaze.
  2. Garnish with the chopped fresh parsley, then serve warm.

Notes

For the glossiest coating, toss the carrots right after adding the glaze, then stir again once they’re tender. Store leftovers in an airtight container in the refrigerator for up to 4 days; reheat gently on the stovetop or in the microwave until warm. Freezing isn’t recommended because the carrots can soften further. For a dairy-free swap, use a plant-based butter in the melted-butter step.