If you love a side dish that practically cooks itself and tastes like pure comfort, these Slow Cooker Maple & Brown Sugar Glazed Carrots are for you. They finish tender, buttery, and beautifully glossy with sweet maple notes and a whisper of warm spice. This is my reliable holiday and weeknight hero.
Why You’ll Love This Slow Cooker Maple & Brown Sugar Glazed Carrots
- Hands-off cooking: set it and forget it while the slow cooker does the work.
- Perfectly tender every time with a shiny, clingy glaze.
- Balanced sweetness with maple, brown sugar, and a touch of acid.
- Ideal for holidays, potlucks, and easy weeknight sides.
Slow Cooker Maple & Brown Sugar Glazed Carrots Ingredients & Substitutions
- 2 pounds carrots, peeled and cut into 1 1/2-inch pieces or use baby carrots (same weight). Sub: rainbow carrots for color.
- 3 tablespoons unsalted butter, cut into cubes. Sub: vegan butter or ghee.
- 1/4 cup pure maple syrup. Sub: honey for a different floral sweetness.
- 1/3 cup light brown sugar, packed. Sub: coconut sugar or dark brown sugar for deeper molasses notes.
- 1 teaspoon kosher salt, plus more to taste. Sub: 3/4 teaspoon fine sea salt.
- 1/4 teaspoon black pepper. Optional: white pepper for a softer heat.
- 1/2 teaspoon ground cinnamon. Optional but lovely; sub: pumpkin pie spice or a pinch of nutmeg.
- 1 tablespoon apple cider vinegar or 2 teaspoons fresh lemon juice for balance.
- 1 teaspoon orange zest, optional for brightness.
- 1 teaspoon cornstarch mixed with 1 tablespoon cold water, optional for a thicker glaze.
- Fresh parsley or chives for garnish.
Step-by-Step Instructions to Make Slow Cooker Maple & Brown Sugar Glazed Carrots
Prep the carrots
Peel and trim carrots, then slice into even 1 1/2-inch pieces so they cook uniformly. If using baby carrots, choose a bag with evenly sized pieces and trim any thick ones in half.
Make the maple brown sugar glaze
In a small bowl, whisk together maple syrup, brown sugar, salt, pepper, cinnamon, and apple cider vinegar. Stir in orange zest if using.
Load the slow cooker
Add carrots to a 4 to 6 quart slow cooker. Scatter butter cubes over the top, then pour the glaze mixture evenly over the carrots. Toss to coat.
Cook low and slow
Cover and cook on Low for 3 to 4 hours or on High for 1 1/2 to 2 hours, until carrots are fork tender but not falling apart. Avoid opening the lid in the first 2 hours to keep heat consistent.
Thicken and finish
For a clingier glaze, whisk cornstarch with water, then stir into the slow cooker. Switch to High and cook uncovered for 10 to 15 minutes until glossy and slightly thickened. Alternatively, remove the lid and let it reduce on High for 20 minutes without slurry. Adjust salt to taste.
Garnish and serve
Toss gently to coat. Transfer to a warm serving dish and finish with chopped parsley or chives. Serve hot.
Tips for Success
- Cut carrots evenly so they cook at the same rate.
- Add acid like cider vinegar or lemon to balance sweetness and brighten flavors.
- Thicken at the end: reduce uncovered or use a cornstarch slurry for a shiny glaze.
- Season to taste after cooking; sweetness can mute salt perception, so recheck before serving.
- Hold warm: switch the slow cooker to Warm for up to 1 hour, stirring once to keep the glaze even.
Variations of Slow Cooker Maple & Brown Sugar Glazed Carrots
- Orange Maple: add 1/4 cup fresh orange juice and 1 teaspoon zest, then reduce to glaze.
- Bourbon-Maple: stir in 1 tablespoon bourbon during the final 15 minutes to cook off alcohol and add depth.
- Spicy-Sweet: add 1/4 to 1/2 teaspoon crushed red pepper flakes or a pinch of cayenne.
- Herb Garden: finish with 1 tablespoon each chopped dill and parsley, plus lemon zest.
- Sesame-Ginger: swap cinnamon for 1 teaspoon grated fresh ginger and finish with toasted sesame seeds.
Serving Suggestions: What to Pair with Slow Cooker Maple & Brown Sugar Glazed Carrots
- Holiday mains: roast turkey, baked ham, prime rib, or pork tenderloin.
- Weeknight favorites: roast chicken, seared salmon, or meatloaf.
- Starches: garlic mashed potatoes, herby rice pilaf, or buttery egg noodles.
- Green sides: sautéed green beans, simple salad with citrus vinaigrette, or roasted Brussels sprouts.
Storage & Reheating Instructions
Cool completely, then store in an airtight container in the refrigerator for up to 4 days. The glaze may gel slightly when cold; that is normal.
- Microwave: reheat covered on 60 to 70 percent power, stirring once, until hot.
- Stovetop: warm in a skillet over low heat with a splash of water, stirring gently.
- Slow cooker: add to the crock on Low for 30 to 45 minutes, stir once.
Freezing: freeze up to 2 months. Thaw overnight in the fridge and reheat gently; whisk in a splash of water or maple to refresh the glaze if needed.
Memories Made Around the Table
Every Thanksgiving, these sweet glazed carrots are the first side my nieces scoop onto their plates. I still smile remembering tiny hands sneaking warm tastes from the slow cooker while the kitchen buzzed with holiday chatter.
FAQs
Can I use baby carrots?
Yes. Use the same weight and choose evenly sized pieces. Some bags have thicker carrots that take longer, so halve any larger ones.
Can I make this ahead?
Absolutely. Cook up to 2 days ahead, cool, and refrigerate. Reheat gently and finish with a fresh sprinkle of herbs and a squeeze of lemon to brighten.
How do I avoid mushy carrots?
Check early at the minimum time and aim for fork tender with a little bite. Cut evenly and avoid overcooking on High.
Do I have to use cornstarch?
No. You can simply remove the lid and reduce on High for 15 to 20 minutes. The glaze will naturally thicken as moisture evaporates.
Can I double the recipe?
Yes in a 6 to 7 quart slow cooker. Add 15 to 30 minutes to the cook time and stir once midway through if possible.
Final Thoughts
These Slow Cooker Maple & Brown Sugar Glazed Carrots deliver effortless elegance with cozy, familiar flavors. Keep this recipe in your back pocket for holidays, potlucks, and any time you need a dependable, crowd-pleasing side.
Slow Cooker Maple & Brown Sugar Glazed Carrots
Equipment
- 1 Slow cooker 4 to 6 quart
- 1 Vegetable peeler
- 1 Chef's knife
- 1 Cutting Board
- 1 Mixing Bowl
- 1 Whisk
- 1 Measuring cups and spoons
- 1 Serving dish (optional)
Ingredients
Ingredients
- 2 lb carrots peeled and cut into 1 1/2-inch pieces; or use baby carrots (same weight)
- 3 tbsp unsalted butter cut into cubes
- 0.25 cup pure maple syrup
- 0.3333333333 cup light brown sugar packed
- 1 tsp kosher salt plus more to taste
- 0.25 tsp black pepper
- 0.5 tsp ground cinnamon optional
- 1 tbsp apple cider vinegar or use 2 teaspoons fresh lemon juice for balance
- 1 tsp orange zest optional for brightness
- 1 tsp cornstarch optional; mix with cold water for a thicker glaze
- 1 tbsp water cold; to mix with cornstarch (optional)
- fresh parsley or chives chopped, for garnish
Instructions
Prep the carrots
- Peel and trim carrots, then slice into even 1 1/2-inch pieces so they cook uniformly. If using baby carrots, choose a bag with evenly sized pieces and trim any thick ones in half.
Make the maple brown sugar glaze
- In a small bowl, whisk together maple syrup, brown sugar, salt, pepper, cinnamon, and apple cider vinegar. Stir in orange zest if using.
Load the slow cooker
- Add carrots to a 4 to 6 quart slow cooker. Scatter butter cubes over the top, then pour the glaze mixture evenly over the carrots. Toss to coat.
Cook low and slow
- Cover and cook on Low for 3 to 4 hours or on High for 1 1/2 to 2 hours, until carrots are fork tender but not falling apart. Avoid opening the lid in the first 2 hours to keep heat consistent.
Thicken and finish
- For a clingier glaze, whisk cornstarch with water, then stir into the slow cooker. Switch to High and cook uncovered for 10 to 15 minutes until glossy and slightly thickened. Alternatively, remove the lid and let it reduce on High for 20 minutes without slurry. Adjust salt to taste.
Garnish and serve
- Toss gently to coat. Transfer to a warm serving dish and finish with chopped parsley or chives. Serve hot.