2 pounds carrots, peeled and cut into 2 inch chunks
1/4 cup unsalted butter, melted
1/3 cup pure maple syrup
1/4 cup packed light brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon ground ginger
Fresh parsley or thyme for garnish
Instructions
Begin by washing and peeling your carrots. Cut them into uniform pieces, roughly two inches long, to ensure they all cook at the same rate. Place the prepared carrots into the bottom of your slow cooker, spreading them out evenly.
In a small mixing bowl, combine the melted butter, pure maple syrup, brown sugar, cinnamon, salt, and ground ginger. Whisk the ingredients together until the sugar has mostly dissolved and the mixture is smooth and fragrant.
Pour the maple mixture over the carrots in the slow cooker. Use a large spoon or spatula to toss the carrots until every piece is thoroughly coated in the glaze. Cover the slow cooker with the lid and cook on low for 3 to 4 hours, or on high for about 2 hours, until the carrots are fork-tender.
Once the carrots are tender, give them one final gentle stir to redistribute the glaze, which will have thickened slightly during the cooking process. Transfer the carrots to a serving bowl and drizzle any remaining sauce from the pot over the top. Garnish with fresh chopped parsley or thyme for a pop of holiday color.
