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Slow Cooker Maple Brown Sugar Glazed Carrots

Slow Cooker Maple Brown Sugar Glazed Carrots are tender, fork-ready baby carrots coated in a glossy maple-brown sugar glaze. Cook on LOW for 4–5 hours or HIGH for 2–3 hours for sticky, caramelized flavor.
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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: 240
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 slow cooker

Method
 

Cook the carrots
  1. Add baby carrots to a slow cooker in an even layer.
  2. Whisk brown sugar, maple syrup, melted butter, ground cinnamon, salt, and black pepper until the mixture looks smooth, then pour it over the carrots and toss until glossy.
  3. Cover and cook on LOW 4-5 hours (or HIGH 2-3 hours) until the carrots are fork-tender, with the liquid visibly bubbling and thickening around them.
  4. Stir well to coat the carrots in the glaze, scraping down any caramel-colored syrup at the sides so each carrot looks well lacquered.
  5. Garnish with fresh parsley and serve warm, with bright green flecks on top and a sticky sheen on the carrots.

Notes

For the most even glazing, toss the carrots halfway through (if your schedule allows) so the syrup coats the ones on the bottom and sides. Store leftovers in an airtight container in the refrigerator for up to 4 days; reheat gently on the stovetop or in the microwave until hot. Freezing is not recommended because the carrots can soften further. For a lighter option, use light brown sugar and swap half the butter for a neutral oil spray or reduce the butter slightly while keeping the syrup and sugar amounts steady.