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–+ servings
image of realistic top down mise en place shot baby carrots maple syrup brown sugar butter cinnamon salt nutmeg thyme parsley arranged on a white marble kitchen counter with healthy clear glass bowls and rustic brown wooden kitchen sets under soft diffuse daylight
katya bou

Slow Cooker Maple and Brown Sugar Glazed Carrot

These slow cooker carrots are bathed in a syrupy reduction of real maple, butter, and brown sugar, resulting in tender, flavorful vegetables that taste like dessert but serve as the perfect side dish.
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Prep Time 5 minutes
Cook Time 4 hours
Total Time 4 hours 5 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 267
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Carrots
  • 2 lbs carrots baby carrots or peeled and sliced large carrots into 1-inch pieces
Glaze
  • 1/2 cup unsalted butter melted
  • 1/2 cup brown sugar packed, light or dark
  • 1/4 cup pure maple syrup
  • 1 tsp ground cinnamon
  • 1/4 tsp salt
  • 1/4 tsp ground nutmeg optional for extra spice
  • fresh parsley or thyme optional for garnish

Equipment

  • Slow Cooker
  • small saucepan,
  • - Whisk

Method
 

Prep the Carrots
  1. If using baby carrots, rinse them well and pat dry. If using whole carrots, peel and cut into 1-inch pieces for even cooking. Place in the slow cooker.
Make the Glaze
  1. In a small saucepan over medium heat, melt the butter. Stir in brown sugar, maple syrup, cinnamon, nutmeg (if using), and salt. Whisk until sugar dissolves and mixture is smooth and fragrant, about 1 minute.
Cook
  1. Pour the glaze over the carrots in the slow cooker and toss to coat evenly.
  2. Cover and cook on LOW for 3.5 to 4 hours or on HIGH for 2 to 2.5 hours, until carrots are fork-tender and glaze is bubbly.
Thicken Glaze (Optional)
  1. For a thicker glaze, remove lid and cook on HIGH for last 30 minutes, or transfer liquid to a saucepan and boil 5-7 minutes until reduced. Pour back over carrots.
Serve
  1. Garnish with fresh parsley or thyme if desired, and serve immediately.

Nutrition

Calories: 267kcalCarbohydrates: 35gProtein: 2gFat: 14g

Notes

For uniform cooking, ensure carrot pieces are similar in size. Store leftovers in an airtight container in the fridge for up to 4-5 days. Reheat in slow cooker on LOW or microwave in bursts. Flavor deepens overnight. Vegan option: substitute butter with coconut oil or vegan butter. Sweetness can be adjusted by using dark brown sugar for deeper molasses notes.
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