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
