Description
These Crock Pot Sweet Carrots are glazed with maple syrup, brown sugar, and butter—making them the perfect hands-off holiday side. Sweet, tender, and full of cozy fall flavor, they’re easy to prep and impossible to resist.
Ingredients
Scale
- 2 pounds (900g) baby carrots
- ¼ cup (60g) unsalted butter
- ¼ cup (60g) light brown sugar, packed
- 2 tablespoons (30ml) maple syrup
- ½ teaspoon salt
- ¼ teaspoon ground cinnamon
- Optional: ⅗⁻ teaspoon ground nutmeg
Instructions
- Prep the carrots: Rinse baby carrots and place them directly in a 4-quart or larger slow cooker.
- Make the glaze: Add butter, brown sugar, maple syrup, salt, cinnamon, and nutmeg (if using) into the slow cooker or mix in a bowl. Stir gently to coat the carrots.
- Cook low and slow: Cover and cook on low for 4–5 hours or high for 2–3 hours. Stir once halfway through.
- Serve warm: Transfer to a bowl and spoon glaze over top. Serve directly from the slow cooker or a warmed dish.
Notes
- Don’t overcook: Carrots should be fork-tender but not mushy.
- Stir halfway: Helps distribute the glaze evenly.
- Optional cornstarch: For a thicker glaze, dissolve ½ tsp cornstarch in water and add during the last 30 minutes.
- Garnish ideas: Add fresh parsley or toasted pecans for flair.
- Make ahead: Refrigerate for up to 4 days or freeze for up to 2 months.
- Prep Time: 5 minutes
- Cook Time: 4 hours
- Category: Side Dish
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 160
- Sugar: 12g
- Sodium: 270mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 1g
- Cholesterol: 15mg