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Slow Cooker Maple Brown Sugar Glazed Carrots

Slow Cooker Maple Brown Sugar Glazed Carrots are tender baby carrots coated in a glossy maple-brown sugar glaze. Cook low-and-slow until fork-tender, then stir to recoat for sticky, shiny flavor in every bite.
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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: 210
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
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
 

Glaze and Slow Cook
  1. Add the baby carrots to the slow cooker, spreading them in an even layer so they cook uniformly. Cover with the lid and keep ready for glazing.
  2. Whisk the brown sugar, maple syrup, melted butter, ground cinnamon, salt, and black pepper until the mixture looks smooth and glossy. Pour the glaze over the carrots and toss until each one is coated.
  3. Cover and cook on LOW for 4-5 hours until the carrots are fork-tender, or cook on HIGH for 2-3 hours if you need them sooner. The glaze should look thick and clingy around the carrots.
  4. Stir well to coat the carrots in the glaze again, scraping any thick syrup from the sides back over the carrots. Keep cooking just long enough to reheat everything if needed.
Serve
  1. Garnish with the chopped fresh parsley, letting it fall over the hot glazed carrots for a fresh green finish. Serve warm.

Notes

Pro tip: Toss the carrots well right after pouring on the glaze so the syrup coats from the start, then stir again near the end for an even shine. Refrigerate leftovers in a covered container for up to 4 days; reheat gently in a microwave or on the warm setting in the slow cooker. Freezing is not recommended because the carrots can soften further. For a lighter option, use light brown sugar and a lower-fat butter substitute—texture stays glossy, with less richness.