Slow Cooker Maple Brown Sugar Carrots are so delicious! They have the natural sweetness of carrots with a buttery, maple-cinnamon glaze. Whether you're making a holiday feast or just need an easy weeknight vegetable side dish, this recipe is a keeper.
Crockpot Maple Brown Sugar Carrots
Perfect for holidays or weeknight dinners, this Maple Brown Sugar Baby Carrots recipe is a family favorite that is simple and so tasty.
This recipe balances sweetness with just the right mix of maple syrup and brown sugar, adds depth with cinnamon, salt, and butter to form a rich, buttery glaze.
It’s simple, flavorful, and easy to customize.
Why You’ll Love This Recipe
• Delicious: These carrots turn out buttery, sweet, and tender.
• Minimal Effort: Toss everything into the crockpot and let it do the work.
• Kid-Friendly: Sweet, tender carrots with a buttery cinnamon glaze that even picky eaters love.
• Perfect for Holidays: A great make-ahead Holiday side dish for Thanksgiving, Christmas, or Easter.
Ingredients in This Carrot Side Dish Recipe
See the recipe card for the exact amounts.
Including the salt, there are only 6 ingredients in this yummy glazed carrots recipe: Brown sugar, real maple syrup, cinnamon, kosher salt, baby carrots, unsalted butter.
Variations
• Less Sweet: Reduce the brown sugar or maple syrup by half.
• Swap Sweeteners: Replace maple syrup with honey or agave.
• Add Warmth: Add a pinch of nutmeg or a dash of cayenne.
• Try Fresh Herbs: Add a few sprigs of fresh thyme or rosemary during cooking.
How to Make Glazed Carrots in the Crockpot
1) In the slow cooker, whisk together the brown sugar, maple syrup, cinnamon, and kosher salt until well combined.
2) Add the baby carrots and stir to coat evenly with the mixture.
3) Lay the slices of butter on top of the carrots.
4) Cover and cook on High for 3-4 hours or Low for 5-6 hours, or until the carrots are tender.
TIP: For a thicker glaze, remove the lid for the last 45 minutes or so of cooking to allow the sauce to reduce. Alternatively, use a cornstarch slurry.
5) Stir well before serving, spooning a little extra glaze over the top.
Serving Suggestions
Slow Cooker Maple Brown Sugar Carrots go perfectly with roasted turkey, baked ham, a weeknight meatloaf or roast chicken, or a nice steak.
More Slow Cooker Side Dish Recipes:
Slow Cooker Creamed Corn
Slow Cooker Creamy Sweet Potatoes
Easy Slow Cooker Stuffing
Slow Cooker Collard Greens
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat in the microwave or in a saucepan over low heat.
These Slow Cooker Maple Brown Sugar Glazed Carrots are an easy choice when you need a tasty vegetable side dish.
With little prep and the slow cooker doing the cooking, carrots in the crock pot are sure to become a favorite Holiday recipe!
Slow Cooker Maple Brown Sugar Carrots have the natural sweetness of carrots with a buttery, maple-cinnamon glaze. Perfect for a holiday dinner or an easy weeknight vegetable side dish.
- ⅓ cup Brown Sugar
- ⅓ cup Real Maple Syrup
- ½ teaspoon Cinnamon
- ½ teaspoon Kosher Salt
- 2 pounds Baby Carrots
- 4 Tablespoons Unsalted Butter, sliced
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To a slow cooker crock add the brown sugar, maple syrup, cinnamon and salt. Whisk it well to combine.
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Add the baby carrots to the crock and stir to coat all of the carrots with the sauce.
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Lay the butter slices on top.
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Cook on High for 3-4 hours, or Low for 5-6, or until the carrots are tender. Remove the lid for the last 45 minutes of cooking to allow some of the liquid to reduce. Or, make a cornstarch slurry to thicken, if desired (see Notes).
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Stir well before serving and top with a little of the sauce.
Cornstarch Slurry: Mix 1 Tablespoon cornstarch and 1 Tablespoon cold water together and stir into the carrots 20 minutes before serving.
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