Why You’ll Love This Recipe
I love this recipe for how incredibly simple and flavorful it is. The maple syrup and brown sugar give the carrots a sweet, rich coating, while cinnamon adds a warm, comforting touch. With just a few ingredients and hardly any prep, I can set it and forget it, then come back to perfectly glazed, tender carrots. Whether I’m serving a holiday spread or just looking for a cozy side dish, these glazed carrots never disappoint.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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2 pounds baby carrots
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1/2 teaspoon salt
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1/2 teaspoon ground cinnamon
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1/4 cup packed brown sugar
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1/4 cup real maple syrup
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1/3 cup butter, cubed
Directions
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I place the baby carrots in the insert of a 6-quart slow cooker.
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I sprinkle the salt, cinnamon, and brown sugar over the carrots and stir everything together to evenly coat them.
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I pour the maple syrup over the top, then toss to make sure all the carrots are coated.
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I add the cubed butter on top, cover, and cook on high for 3 hours or low for 5–6 hours, stirring occasionally.
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If I want a thicker glaze, I remove the lid during the last 30 minutes of cooking or transfer the cooking liquid to a saucepan and simmer until thickened, about 5 minutes.
Servings and Timing
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Servings: 6
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Prep Time: 10 minutes
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Cook Time: 3 hours (on high) or 5–6 hours (on low)
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Total Time: 3 hours 10 minutes
Variations
Here are a few simple twists I like when I want to change things up:
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Dairy-Free: I swap the butter for coconut oil for a vegan version.
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Spiced Up: A pinch of cayenne pepper gives the glaze a subtle heat.
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Citrus Brightness: I add a splash of orange juice or zest for a fresh citrus twist.
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Nutty Finish: I top the finished dish with chopped pecans or walnuts for a little crunch.
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Savory Touch: A sprinkle of fresh thyme or rosemary balances the sweetness with a hint of earthiness.
Storage/Reheating
Refrigerator:
I store leftovers in an airtight container in the fridge for up to 4 days.
Freezer:
These glazed carrots can be frozen, though the texture may soften slightly when reheated. I freeze them in a sealed container or bag for up to 2 months.
Reheating:
To reheat, I place them back in the slow cooker on the “low” or “warm” setting until heated through, or use the microwave in short intervals, stirring occasionally.
FAQs
Can I use regular carrots instead of baby carrots?
Yes, I just peel and slice full-size carrots into similar-sized pieces to ensure even cooking.
What if I don’t have maple syrup?
I sometimes use honey or pancake syrup, but real maple syrup gives the best flavor and consistency.
Can I make these in advance?
Yes, I often make them earlier in the day and leave them on the “warm” setting in the slow cooker until serving.
How can I thicken the glaze?
I either remove the lid for the last 30 minutes of cooking or transfer the liquid to a saucepan and simmer it down until thick.
Can I double the recipe?
Definitely. I’ve doubled it for larger gatherings—just make sure not to overfill the slow cooker and stir occasionally to prevent sticking.
Conclusion
These Slow Cooker Maple and Brown Sugar Glazed Carrots are a sweet, tender, and effortless side dish that fits right into any meal. I love how simple the ingredients are, how hands-off the cooking process is, and how the flavors come together so beautifully. Whether it’s Thanksgiving dinner, a potluck with friends, or just a quiet night at home, these carrots always bring warmth and comfort to the table.
Print
Slow Cooker Maple and Brown Sugar Glazed Carrots
- Total Time: 3 hours 10 minutes
- Yield: 6 servings
- Diet: Gluten Free
Description
These slow cooker maple and brown sugar glazed carrots are sweet, buttery, and perfectly tender. A no-fuss holiday side dish that’s great for Thanksgiving, Christmas, or cozy weeknight meals.
Ingredients
2 pounds baby carrots
½ teaspoon salt
½ teaspoon ground cinnamon
¼ cup packed brown sugar
¼ cup real maple syrup
⅓ cup butter, cubed
Instructions
Prepare the Slow Cooker:
Place baby carrots in a 6-quart slow cooker insert.
Add Seasonings:
Sprinkle salt, cinnamon, and brown sugar over the carrots. Stir gently to coat.
Add Maple Syrup & Butter:
Pour maple syrup over the carrots and toss again.
Top with cubed butter.
Cook:
Cover and cook on high for 3 hours
OR cook on low for 5–6 hours, stirring occasionally.
Thicken Glaze (Optional):
For a thicker glaze:
Remove the lid during the last 30 minutes of cooking, OR
Transfer the liquid to a small saucepan and simmer for 5 minutes to reduce.
Serve:
Stir to coat carrots evenly before serving warm.
Notes
Dairy-Free Option: Substitute butter with coconut oil.
No Maple Syrup? Use honey or pancake syrup as an alternative (note: flavor will vary).
Add Heat: A pinch of cayenne pepper adds a mild spicy kick.
Make Ahead Tip: Reheat in the slow cooker on “low” or “warm” setting just before serving.
Texture Tip: For firmer carrots, cook closer to the 3-hour mark on high or 5 hours on low.
- Prep Time: 10 minutes
- Cook Time: 3 hours (on high)
- Category: Side Dish, Holiday Recipe
- Method: Slow Cooker
- Cuisine: American
