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Slow Cooker Maple Brown Sugar Glazed Carrots

Slow Cooker Maple Brown Sugar Glazed Carrots are tender, fork-friendly baby carrots cooked until they soak up a glossy maple-brown sugar glaze. Low-and-slow simmering in the slow cooker creates a sticky syrup coating that clings to every carrot, finished 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: 220
Ingredients Equipment Method Notes

Ingredients
  

baby carrots
  • 2 lb baby carrots
brown sugar
  • 0.5 cup brown sugar, packed
maple syrup
  • 0.25 cup maple syrup
butter
  • 0.25 cup butter, melted
ground cinnamon
  • 0.5 tsp ground cinnamon
salt
  • 0.5 tsp salt
black pepper
  • 0.25 tsp black pepper
fresh parsley
  • 1 tbsp fresh parsley, chopped

Equipment

  • 1 slow cooker

Method
 

Cook the carrots
  1. Add the baby carrots to a slow cooker and spread them into an even layer so they cook uniformly.
  2. Whisk the brown sugar, maple syrup, melted butter, ground cinnamon, salt, and black pepper until smooth, then pour over the carrots and toss to coat.
  3. Cover and cook on LOW for 4-5 hours (or HIGH for 2-3 hours) until the carrots are fork-tender, with the glaze looking glossy and bubbling at the edges.
  4. Stir well to coat the carrots in the thickened glaze so every piece gets a sticky maple-brown sugar finish.
Serve
  1. Garnish with fresh parsley, then serve warm with the glaze clinging to the carrots.

Notes

For the best glaze, toss the carrots after the cooking time as directed so the syrup thickened in the slow cooker coats every surface. Refrigerate leftovers in an airtight container for up to 4 days; rewarm gently in the microwave or on LOW until hot. Freezing is not recommended because the carrots can soften further after thawing. For a lower-sugar option, use a 1:1 brown sugar substitute made for baking and keep the maple syrup amount the same for similar flavor and texture.