Slow Cooker Maple Brown Sugar Carrots
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.
Servings: 8
Equipment
Ingredients
- 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
Instructions
- To a slow cooker crock add the brown sugar, maple syrup, cinnamon and salt. Whisk it well to combine.
- Add the baby carrots to the crock and stir to coat all of the carrots with the sauce.
- Lay the butter slices on top.
- 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).
- Stir well before serving and top with a little of the sauce.
Notes
Cornstarch Slurry: Mix 1 Tablespoon cornstarch and 1 Tablespoon cold water together and stir into the carrots 20 minutes before serving.
Nutrition
Calories: 166kcal
