Slow Cooker Glazed Carrots Recipe
These tender slow cooker glazed carrots, sweetened with maple syrup, brown sugar, and butter, create an irresistible holiday side dish. Enhanced by a touch of cinnamon, this crock pot recipe is perfect for festive occasions like Thanksgiving and Christmas. Even the pickiest eaters will be delighted.
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Ingredients
- 2 pounds baby carrots
- 1/3 cup butter cubed
- 1/4 cup real maple syrup
- 1/4 cup packed brown sugar
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
Instructions
- Place the baby carrots into a 6-quart slow cooker.
- Evenly sprinkle the salt, cinnamon, and brown sugar over the carrots, then stir thoroughly to combine.
- Drizzle in the maple syrup, tossing to coat the carrots well.
- Distribute the carrots evenly across the bottom of the slow cooker and top them with the cubed butter.
- Cover with the lid and cook on high for 3 hours or low for 5-6 hours. Stir the carrots once or twice during the cooking process if possible.
- For a thicker glaze, remove the lid in the last 30 minutes and set the cooker to high. Cook until the sauce thickens. Alternatively, transfer the carrots to a bowl, cover to keep warm, and pour the liquid into a saucepan. Simmer over medium-high heat while whisking for about 5 minutes until the glaze thickens.
Notes
Maple Syrup Alternatives: If real maple syrup is unavailable, you can use honey, corn syrup, or pancake syrup. Another option is to increase the brown sugar to 3/4 cup and skip the maple syrup.
Thickening the Glaze: The saucepan method provides the best results for thickening the glaze.
Carrot Substitution: If baby carrots are not on hand, peel and cut 2 pounds of whole carrots into strips or coins. Cook until they can be easily pierced with a knife.
Thickening the Glaze: The saucepan method provides the best results for thickening the glaze.
Carrot Substitution: If baby carrots are not on hand, peel and cut 2 pounds of whole carrots into strips or coins. Cook until they can be easily pierced with a knife.