Description
This Slow Cooker Maple & Brown Sugar Glazed Carrots recipe offers a simple yet delicious way to prepare tender, sweet glazed carrots with a comforting blend of maple syrup, brown sugar, and warming cinnamon. Perfect as a side dish for holiday meals or everyday dinners, the slow cooker does all the work, infusing the carrots with rich flavors while you relax.
Ingredients
Carrots
- 2 lbs baby carrots
Glaze
- 1/4 cup unsalted butter, melted
- 1/3 cup maple syrup
- 1/3 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
Garnish (Optional)
- Fresh parsley, chopped
Instructions
- Prepare the Slow Cooker: Lightly grease the bottom of the slow cooker with butter or non-stick spray to prevent sticking and make cleanup easier.
- Add Carrots: Place the baby carrots evenly in the greased slow cooker, creating the base for the glaze.
- Make the Glaze: In a small bowl, whisk together the melted butter, maple syrup, brown sugar, cinnamon, and salt to create a smooth, fragrant glaze.
- Coat Carrots: Pour the glaze mixture over the carrots and toss gently to ensure every carrot is evenly coated with the sweet cinnamon glaze.
- Slow Cook: Cover the slow cooker and cook on low for 4 to 5 hours, or on high for 2 to 3 hours, stirring once or twice during cooking to redistribute the glaze and ensure even cooking. The carrots should become tender and well-glazed.
- Serve: Transfer the glazed carrots to a serving dish, drizzle any extra glaze from the slow cooker over the top, and garnish with chopped fresh parsley for a burst of color and freshness if desired.
Notes
- For a deeper flavor, consider adding a splash of orange juice to the glaze mixture.
- If you prefer a less sweet dish, reduce the brown sugar to 1/4 cup.
- Baby carrots can be substituted with sliced regular carrots, adjusting cooking time accordingly.
- Leftovers can be refrigerated in an airtight container for up to 3 days and reheated gently.
- To keep the carrots crisp-tender, start checking for doneness at the 3-hour mark on low setting.
