Amazing Slow Cooker Maple & Brown Sugar Glazed Carrots Recipe

Introduction

Looking for a sweet and savory side that’s perfect for holiday meals or any dinner? This Amazing Slow Cooker Maple & Brown Sugar Glazed Carrots recipe delivers tender, flavorful carrots coated in a luscious glaze. With minimal prep and the magic of a slow cooker, you’ll impress everyone at the table.

Ingredients

• 2 pounds baby carrots (or 1 1/2 pounds whole carrots, peeled and sliced)
• 1/4 cup packed brown sugar
• 1/4 cup maple syrup
• 1/3 cup butter, cubed
• 1 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon pepper
• Fresh thyme (for garnish, optional)

Instructions

1. Step 1: Add the carrots to a 5 or 6-quart slow cooker.
2. Step 2: In the slow cooker, mix brown sugar, salt, cinnamon, and pepper. Stir to combine with the carrots.
3. Step 3: Pour in the maple syrup and toss well to coat the carrots evenly.
4. Step 4: Cut the butter into cubes or pats and spread them over the carrots.
5. Step 5: Cover and cook on high for 3 hours, or on low for 5-6 hours, until the carrots are fork-tender. If possible, stir 1-2 times during cooking.
6. Step 6: To thicken the glaze, choose one method:
   1. Remove the lid for the final 30 minutes of cooking and switch to high.
   2. Or transfer carrots to a bowl, cover to keep warm. Pour liquid into a saucepan, simmer over medium-high heat, whisking until thickened (about 5 minutes).
7. Step 7: If desired, garnish with fresh thyme before serving warm.

Tips & Variations

• Use baby carrots for quick prep or peel and slice whole carrots into 1-2 inch pieces for even cooking.
• Substitute maple syrup with honey or agave nectar for a different sweet note without losing flavor.
• Add a tablespoon of fresh thyme or rosemary to the slow cooker for an herby twist.
• For a thicker glaze, remove the lid during the last 30 minutes of cooking to let the sauce reduce and become sticky.

Storage

Let leftovers cool, then store in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the microwave or on the stovetop, stirring occasionally to re-coat the carrots in the glaze.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use whole carrots instead of baby carrots?

Yes! Just peel and slice whole carrots into evenly sized chunks about 1-2 inches long to ensure they cook through evenly in the slow cooker.

How do I thicken the glaze if it’s too runny?

You can remove the lid during the last 30 minutes of cooking to allow the sauce to reduce, or transfer the glaze liquid to a saucepan and simmer it over medium-high heat until it thickens to your liking.

Amazing Slow Cooker Maple & Brown Sugar Glazed Carrots Recipe

Print Recipe

★★★★★

4.9 from 62 reviews

This Slow Cooker Maple & Brown Sugar Glazed Carrot Recipe offers a sweet, tender side dish perfect for holiday meals like Thanksgiving. The slow cooking process enhances the carrots’ natural sweetness, while a rich brown sugar, maple syrup, and butter glaze creates a luscious coating. Easy to prepare and hands-off, this comforting side frees up oven space and impresses even picky eaters with its rich flavor and glossy finish.

• Author: Stella
• Prep Time: 10 minutes
• Cook Time: 3 hours on high or 5-6 hours on low
• Total Time: 3 hours 10 minutes (high) or 6 hours 10 minutes (low)
• Yield: 6 servings 1x
• Category: Side Dish
• Method: Slow Cooking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Carrots

• 2 pounds baby carrots (or 1 1/2 pounds whole carrots, peeled and sliced into 1–2 inch pieces)

Glaze

• 1/4 cup packed brown sugar
• 1/4 cup maple syrup
• 1/3 cup butter, cubed
• 1 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon black pepper

Garnish (Optional)

• Fresh thyme leaves

Instructions

1. Prepare the Carrots: Add the baby carrots or peeled, sliced whole carrots into a 5 or 6-quart slow cooker ensuring even layering for uniform cooking.
2. Combine Dry Ingredients: Sprinkle the brown sugar, salt, cinnamon, and black pepper over the carrots. Stir gently to combine and coat the carrots thoroughly with the dry mixture.
3. Add Maple Syrup: Pour the maple syrup evenly over the carrots and toss gently again to ensure the carrots are well coated in the sweet glaze.
4. Add Butter: Cut the butter into cubes or pats and distribute them evenly over the top of the carrots to melt during cooking and enrich the glaze.
5. Slow Cook the Carrots: Cover the slow cooker and cook on high for 3 hours or on low for 5 to 6 hours until the carrots are tender when pierced with a fork. If possible, stir once or twice during cooking for even glazing.
6. Thicken the Glaze: Choose one method: Either remove the lid during the last 30 minutes and cook on high to allow the glaze to reduce and thicken, stirring occasionally; or transfer the carrots to a serving bowl and pour the cooking liquid into a saucepan, simmering over medium-high heat while whisking until the glaze thickens, about 5 minutes.
7. Garnish and Serve: If desired, garnish the glazed carrots with fresh thyme leaves before serving warm to add a fresh herbal note and a pop of color.

Notes

• Using baby carrots saves prep time as they are pre-peeled and uniform in size.
• Whole carrots can be used but should be peeled and cut into even 1-2 inch chunks for consistent cooking.
• Removing the lid for the last 30 minutes thickens the glaze beautifully without additional steps.
• To speed up thickening, transfer glaze liquid to a saucepan and simmer.
• Carrots can be prepped up to two days in advance, stored in water in the fridge to maintain freshness.
• Leftovers keep well in an airtight container in the fridge for 3-4 days and reheat easily in microwave or stovetop pan.
• Maple syrup can be substituted with honey or agave nectar for similar sweetness.
• Add fresh thyme or rosemary for an herby variation.

Keywords: slow cooker carrots, maple glazed carrots, brown sugar carrots, holiday side dish, Thanksgiving side, easy slow cooker recipe, glazed baby carrots