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Slow Cooker Maple Brown Sugar Glazed Carrots

Slow cooker maple brown sugar glazed carrots with sticky, glossy syrup clinging to every baby carrot. Cook on LOW until fork-tender, then stir to evenly coat and 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: 190
Ingredients Equipment Method Notes

Ingredients
  

Carrots and glaze
  • 2 lb baby carrots
  • 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
  • 1 tbsp fresh parsley, chopped

Equipment

  • 1 slow cooker

Method
 

Cook the carrots
  1. Add the baby carrots to a slow cooker. Spread them in an even layer so more surfaces touch the glaze.
  2. Whisk the brown sugar, maple syrup, melted butter, ground cinnamon, salt, and black pepper, then pour over the carrots and toss. Use a thorough toss so the syrup mixture coats each carrot.
  3. Cover and cook on LOW for 4-5 hours, or HIGH for 2-3 hours, until fork-tender. The carrots should look softened and bright, with thick syrup gathering at the sides.
  4. Stir well to coat the carrots in the glaze. You should see a glossy brown-syrup sheen clinging to the carrots.
Finish and serve
  1. Garnish with the chopped fresh parsley and serve warm. Finish with a fresh, green sprinkle right before serving for best color.

Notes

For best glazing, stir once halfway through cooking if your slow cooker runs hot or has a stronger hot spot. Refrigerate leftovers in a covered container for up to 4 days; rewarm in the microwave or on the LOW setting of the slow cooker until hot. Freeze for up to 2 months, then thaw overnight in the fridge and reheat, stirring to refresh the syrup texture. For a lower-sugar option, use a maple-flavored syrup substitute that measures like maple syrup and keep the butter the same.