Slow Cooker Maple Brown Sugar Glazed Carrots

These slow cooker maple brown sugar glazed carrots are the easiest side dish you will ever make. Tender baby carrots cook low and slow in butter, brown sugar, real maple syrup and a pinch of cinnamon until they are soft, sweet and coated in a glossy glaze. Just add everything to the pot, stir once halfway through and come back to a side that tastes like the holidays with almost no effort.

Why You’ll Like These Slow Cooker Maple Brown Sugar Glazed Carrots

They free up your oven and stovetop, which makes them perfect for busy weeknights and big holiday meals.

• Hands-off cooking: no peeling, no chopping and no babysitting a pan on the stove.
• Sweet and cozy flavor: maple syrup, brown sugar and cinnamon turn simple carrots into something special.
• Kid friendly: even picky eaters tend to love these buttery, candied carrots.
• Make it for a crowd: the recipe doubles easily in a large slow cooker.

Ingredients for Slow Cooker Maple Brown Sugar Glazed Carrots

• 2 pounds baby carrots
• 3 to 4 tbsp unsalted butter, melted
• 1/4 cup packed brown sugar
• 1/4 cup real maple syrup
• 1/2 tsp salt
• 1/2 tsp ground cinnamon
• 1/8 tsp ground nutmeg (optional)
• Chopped fresh parsley or fresh thyme leaves, for garnish

Optional Thicker Glaze

• 1 tbsp cornstarch
• 1 tbsp cold water

You will need a 4 to 6 quart slow cooker. Serves 6 to 8 as a side dish.

Ingredient Notes

The carrots: Baby carrots are already peeled and evenly sized, so they cook at the same rate. You can also use regular carrots peeled and cut into 2-inch pieces of similar thickness.

The maple syrup: Use real, pure maple syrup rather than pancake syrup. It has a deeper, more natural flavor and does not make the glaze overly sweet.

The brown sugar: Light or dark brown sugar both work. Dark brown sugar gives a richer, more caramel-like glaze.

The butter: Salted butter is fine too; just reduce the added salt to a pinch.

How to Make Slow Cooker Maple Brown Sugar Glazed Carrots

Step by Step

1. Prepare the carrots. Rinse the baby carrots and pat them dry. Trim any that are much thicker than the rest so everything cooks evenly.
2. Mix the glaze. In a small bowl, stir together the melted butter, brown sugar, maple syrup, salt, cinnamon and nutmeg if using, until the sugar starts to dissolve.
3. Combine. Add the carrots to the slow cooker, pour the glaze over the top and toss until every carrot is well coated.
4. Slow cook. Cover and cook on LOW for 4 to 5 hours or on HIGH for 2 to 3 hours.
5. Stir halfway. About halfway through cooking, give the carrots a good stir so the ones on top get coated in the syrupy liquid at the bottom.
6. Check for doneness. The carrots are ready when a fork slides in easily but they still hold their shape.
7. Thicken the glaze (optional). For a thicker glaze, stir the cornstarch with the cold water until smooth, then stir it into the slow cooker. Cover and cook on HIGH for another 10 to 15 minutes, until the sauce turns glossy and clings to the carrots.
8. Serve. Spoon the carrots into a serving dish, drizzle with the glaze from the pot and sprinkle with fresh parsley or thyme.

Tips for the Best Slow Cooker Maple Brown Sugar Glazed Carrots

Don’t Overcook Them

Slow cookers vary, so start checking the carrots at the earliest time. Overcooked carrots turn mushy and lose their bright color.

Keep the Lid Closed

Every time you lift the lid, heat escapes and adds cooking time. Open it only for the halfway stir.

Use the Right Size Slow Cooker

The carrots should fill the pot about halfway to two-thirds of the way. In a pot that is too large, the glaze spreads thin and can scorch around the edges.

Season at the End

Taste the glaze before serving. A tiny extra pinch of salt balances the sweetness and makes the maple flavor stand out.

Variations

• Honey glazed: swap the maple syrup for honey for a floral, slightly lighter sweetness.
• Warm spice: add a pinch of ground ginger or allspice along with the cinnamon.
• Orange maple: stir in 1 tsp orange zest and 2 tbsp orange juice for a bright citrus note.
• A little heat: add a pinch of cayenne or red pepper flakes for a sweet and spicy side.
• Nutty crunch: top with toasted chopped pecans or walnuts just before serving.
• Mixed vegetables: replace half the carrots with chunks of sweet potato or parsnip cut to the same size.

Storage

Refrigerator: Let the carrots cool, then store them with their glaze in an airtight container in the refrigerator for up to 4 days.

Reheating: Warm them in a covered pan over low heat or in the microwave, stirring once, until heated through. Add a splash of water if the glaze has thickened too much.

Freezer: Freeze cooled carrots in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating. The texture will be a little softer after freezing.

Make ahead: Mix the glaze up to 1 day ahead and keep it in the refrigerator, then pour it over the carrots in the slow cooker when you are ready to cook.

Frequently Asked Questions

Do I need to add water to the slow cooker?

No. The carrots release their own moisture as they cook, and together with the butter and maple syrup it creates plenty of glaze.

Can I use regular carrots instead of baby carrots?

Yes. Peel them and cut them into pieces about the size of baby carrots, cutting thicker ends in half lengthwise so they cook evenly.

Can I make these carrots on the stovetop?

Yes. Simmer the carrots in a covered skillet with 1/2 cup water for about 10 minutes, then uncover, add the glaze ingredients and cook, stirring, until the liquid reduces and coats the carrots.

Can I keep them warm for a party?

Yes. Once the carrots are tender, switch the slow cooker to the WARM setting. They will stay warm for up to 2 hours; stir occasionally so the glaze stays evenly coated.