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Slow Cooker Maple Brown Sugar Glazed Carrots

Slow Cooker Maple Brown Sugar Glazed Carrots are tender, fork-friendly baby carrots coated in a glossy brown sugar–maple glaze. Cook low and slow until the syrup clings to each carrot, then finish with fresh parsley for a bright, savory-sweet 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
Glaze
  • 0.5 cup brown sugar packed
  • 0.25 cup maple syrup
  • 0.25 cup butter melted
  • 0.5 tsp ground cinnamon
  • 0.5 tsp salt
  • 0.25 tsp black pepper
Garnish
  • 1 tbsp fresh parsley chopped

Equipment

  • 1 slow cooker

Method
 

Cook carrots
  1. Add baby carrots to a slow cooker.
  2. In a bowl, whisk 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 until fork-tender (or cook on HIGH for 2-3 hours).
  4. Stir well to coat the carrots in the glaze so the syrup turns glossy and clings to each piece.
  5. Garnish with chopped fresh parsley and serve warm.

Notes

For even coating, toss the carrots right after adding the glaze and stir again once during the cook (if you’re home) so the syrup reduces evenly. Store leftovers in an airtight container in the refrigerator for up to 4 days and reheat gently on the stovetop or microwave until hot. Freeze glazed carrots up to 2 months for best texture; thaw overnight in the fridge before reheating. For a lighter option, use plant-based butter in the glaze if desired.