Description

Sweet, tender carrots slow-cooked in a rich maple and brown sugar glaze, perfect for holidays or weeknight dinners.

Ingredients

Scale

2 pounds fresh carrots, peeled and cut into 2-inch sticks or thick slices
1/3 cup pure maple syrup
1/3 cup packed light brown sugar
3 tablespoons unsalted butter, melted
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground cinnamon (optional)
1 tablespoon chopped fresh parsley (optional garnish)

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Instructions

Peel and cut the carrots into evenly sized 2-inch pieces.

In a bowl, whisk together 1/3 cup maple syrup, 1/3 cup brown sugar, 3 tablespoons melted butter, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon cinnamon.

Place the carrots in the slow cooker and pour the glaze over them. Toss to coat evenly.

Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours, stirring once or twice if possible, until fork-tender.

For a thicker glaze, remove the lid during the last 20–30 minutes of cooking.

Transfer to a serving dish, spoon glaze over the top, and garnish with parsley if desired.

Notes

For a less sweet version, reduce brown sugar to 1/4 cup.
Whole carrots provide the best texture, but baby carrots may be used.
To thicken glaze further, simmer cooking liquid on the stovetop for 5–7 minutes before serving.
Store leftovers in the refrigerator for up to 4 days.

Prep Time: 10 minutes
Cook Time: 4–5 hours (LOW) or 2–3 hours