Sweet Maple Glazed Carrots

Whip up these delicious Slow Cooker Maple & Brown Sugar Carrots. They turn out soft and coated in a sweet glaze, filling your kitchen with wonderful maple and brown sugar aromas. A fantastic side that saves precious oven room. You'll see even veggie-haters coming back for more.

Why Make These

They're super simple yet taste like you spent hours. Just toss everything in your crockpot and walk away. They're portable too - they'll stay warm in the pot. Perfect for busy holiday meals when your oven's crammed. The sweet flavor wins everyone over.

What You Need

• Baby Carrots: 2 pounds, or larger ones chopped up
• Salt: Generous pinch
• Cinnamon: 1 spoon of ground
• Brown Sugar: 1/2 cup firmly packed
• Maple Syrup: 1/4 cup of the authentic stuff
• Butter: 4 spoons, diced

How to Make It

Put carrots in pot:

Empty carrots into slow cooker. Arrange in an even layer.

Add sweet stuff:

Scatter salt, cinnamon, brown sugar on top. Stir to coat all carrots.

Pour syrup:

Drizzle maple syrup across everything. Mix well.

Add butter:

Slice butter into small pieces. Scatter over carrot mixture.

Let it cook:

Cover with lid. Cook on high 3 hours or low 5-6 hours. Stir occasionally.

Make sauce thick:

For last 30 minutes: Remove lid, switch to high. Or transfer sauce to pan, boil until thickened, then pour back.

Check they're done:

Test with fork - they should feel tender. Sauce should be clingy.

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Why Use Slow Cooker

A slow cooker saves the day when your oven's already full. The carrots cook by themselves without babysitting. The slow process blends flavors better. They'll stay warm until mealtime. It's the answer for hectic cooking sessions.

Good For Taking Places

Just carry your slow cooker to gatherings. Plug it in when you arrive and food stays hot. No need to ask for oven space. Everyone gets excited finding warm, sticky carrots waiting for them.

Switch Things Up

Ran out of maple syrup? Honey works too. Got regular carrots? Just slice them into sticks. Want more zip? Throw in extra cinnamon. Some people swap white sugar when brown isn't around. They all turn out great.

Getting Sauce Right

For thicker sauce, cook without the lid at the end. Need it extra sticky? Take the liquid, boil it down in a pan, then pour it back. Stir carefully so carrots stay whole. The sauce will thicken more as it cools.

Make It Healthy

Watching sugar? Add more maple syrup and cut back on brown sugar. Can't do butter? Try coconut oil instead. Want fewer calories? Use half the sugar. It'll still taste yummy, just not as sweet. Carrots are naturally sweet anyway.

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Frequently Asked Questions

→ No maple syrup - what works?

Honey’s a great swap—use about the same amount. If you have corn syrup, that works too. Need it even simpler? Add more brown sugar instead.

Golden syrup, agave, or even a splash of concentrated apple juice can do the trick. Apple juice is sweet, so start small. Taste as you go—you can always add, but you can’t take sweetness out. They’ll still be good even with basic ingredients since slow cooking and butter do the heavy lifting.

→ Sauce is too thin! What do I do?

Easy fix: Pour the sauce into a pan and heat it on medium-high while stirring. It’ll thicken up in about 5 minutes.

To thicken faster, mix a spoonful of cornstarch in cold water and stir it into the hot sauce. Another option: take the slow cooker lid off for 30 minutes so it reduces. Want it extra thick? Stir in a little butter at the end—just be careful, it thickens quickly!

→ Can I use regular-sized carrots?

Of course! Peel them and cut them into sticks or circles, all about the same size for even cooking. Smaller pieces soften up faster.

Some people like slicing diagonally for a fancier look. Baby carrots are just quick to use, but they don’t taste better. For a neat presentation, try cutting them evenly, or break out a crinkle cutter for extra flair. Just avoid super-thin pieces—they’ll turn mushy.

→ How long will leftovers stay good?

Keep them in the fridge in a tight container—good for about three days. They might get softer but will still taste amazing. Reheat gently in a pan or microwave—short bursts of heat work best to avoid mushiness.

Some folks even toss them into salads cold. But freezing? Not the best idea—they go mushy. If you’re prepping ahead, undercook a bit so they stay firm for reheating.

→ What if I don’t own a slow cooker?

Try your oven! Use a covered dish at 350°. They should be tender after about an hour—check with a fork. Stir a couple of times while cooking to coat them evenly.

If they darken too much, cover with foil. Want them done faster? Boil or steam them first, then finish glazing in a pan. While they won’t have that slow-cooked magic, they’ll still taste great!

Conclusion

Crazy about easy sides? Try honey-butter parsnips in the slow cooker. Or whip up garlic mash—it frees up stovetop room. Maple sweet potatoes are another fan favorite for those sweet flavors.