Go Back

Slow Cooker Maple Brown Sugar Glazed Carrots

Slow Cooker Maple Brown Sugar Glazed Carrots are tender baby carrots cooked until fork-tender, then coated in a glossy brown sugar–maple glaze. The low-and-slow method keeps the glaze syrupy and clinging to every carrot for an easy side dish.
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: 320
Ingredients Equipment Method Notes

Ingredients
  

Baby carrots
  • 2 lb baby carrots Use fresh or thawed baby carrots for best texture.
Glaze
  • 0.5 cup brown sugar, packed Pack the brown sugar firmly for a thicker glaze.
  • 0.25 cup maple syrup Use pure maple syrup for the richest flavor.
  • 0.25 cup butter, melted Melt the butter before mixing so it blends smoothly.
  • 0.5 tsp ground cinnamon
  • 0.5 tsp salt
  • 0.25 tsp black pepper
Garnish
  • 1 tbsp fresh parsley, chopped Add at the end to keep it bright and green.

Equipment

  • 1 slow cooker

Method
 

Add carrots to the slow cooker
  1. Place the baby carrots in the slow cooker in an even layer so the heat reaches them evenly (visual cue: carrots should be mostly covered at the bottom).
Make and pour the glaze
  1. In a bowl, whisk together the packed brown sugar, maple syrup, melted butter, ground cinnamon, salt, and black pepper until smooth (visual cue: no dry sugar pockets remain).
  2. Pour the glaze over the carrots and toss to coat thoroughly (visual cue: each carrot looks glossy and lightly coated).
Cook until fork-tender
  1. Cover and cook on LOW for 4 to 5 hours, or HIGH for 2 to 3 hours, until the carrots are fork-tender (visual cue: you can pierce a carrot easily and the glaze looks thicker and clinging).
Finish and garnish
  1. Stir well to coat the carrots in the glaze so syrup gathers around each piece (visual cue: glaze coats the bottom of the slow cooker and glistens).
  2. Garnish with the chopped fresh parsley and serve warm (visual cue: parsley is scattered on top).

Notes

For extra shine, avoid lifting the lid during the cooking time; the longer cook on LOW helps the glaze cling better. Store leftovers in an airtight container in the refrigerator for up to 4 days; reheat in the microwave or on the slow cooker’s Warm setting. Freezing is not recommended because carrots can soften further and the glaze may thin. If you want it dairy-free, substitute the melted butter with an equal amount of melted coconut oil or plant-based butter.