These carrots are tender, glossy, and kissed with warm cinnamon. The maple-brown sugar glaze turns silky as it cooks, coating every bite with sweet, buttery shine. It is the kind of side that makes a simple roast chicken feel like Sunday supper.
Jump to:
- Why You'll Love This Recipe
- SLOW COOKER MAPLE & BROWN SUGAR GLAZED CARROTS
- Ingredients
- Ingredient Notes & Substitutions
- Instructions
- Pro Tips for Success
- Top Tip
- Storage and Reheating
- Make Ahead & Freezing
- Tips and Variations
- FAQs
- 📖 Recipe
- Serving Suggestions
- Nutrition & Notes
- Related Recipes / Internal Links
- External Resource
- 💬 Reviews
I have made this version many times to land on the perfect texture: carrots that keep their shape yet melt as you bite in, with a glaze that clings instead of pooling. Our kids call them "candied carrots," and honestly, I do not argue. Ready to make Slow Cooker Maple & Brown Sugar Glazed Carrots for your next easy dinner or holiday table? Let's get cooking.
Why You'll Love This Recipe
- Hands off: the slow cooker does the work while you prep the rest.
- Pantry-friendly: butter, brown sugar, and real maple syrup.
- Family-friendly: lightly sweet, cozy spices, and kid-approved.
- Scalable: double for gatherings or meal prep for the week.
- Consistent results: a thick, shiny glaze that actually sticks.
SLOW COOKER MAPLE & BROWN SUGAR GLAZED CARROTS
A tender, cinnamon-scented side with a buttery maple glaze that finishes glossy and spoonable.
Ingredients
- 2 pounds baby carrots
- ½ teaspoon fine salt
- ½ teaspoon ground cinnamon
- ¼ cup packed brown sugar
- ¼ cup real maple syrup
- ⅓ cup unsalted butter, cubed
Ingredient Notes & Substitutions
- Baby carrots: Whole carrots work too. Peel and cut into 1-inch chunks so they cook evenly.
- Maple syrup: Use real, pure maple syrup for flavor depth.
- Brown sugar: Light or dark both work. Dark brown sugar gives a deeper caramel note.
- Butter: I use unsalted. If using salted butter, reduce added salt to a pinch.
- Cinnamon: A little goes far. Want a warmer spice note? Add ⅛ teaspoon ground nutmeg.
Instructions
- Add the baby carrots to the insert of a 6-quart slow cooker.
- Sprinkle in the salt, cinnamon, and brown sugar. Stir to coat the carrots.
- Pour in the maple syrup and toss again to distribute the syrup.
- Spread the coated carrots out evenly in the cooker.
- Dot with the cubes of butter, then cover with the lid.
- Cook on High for 3 hours or on Low for 5 to 6 hours. If you can, stir once or twice during cooking.
- To thicken the glaze, remove the lid for the final 30 minutes and switch to High. Cook until the glaze looks glossy and lightly thickened.
- Prefer a quicker finish? Transfer the carrots to a bowl and cover to keep warm. Pour the cooking liquid into a saucepan and simmer over medium-high heat, whisking until thickened, about 5 minutes. Return glaze to carrots and toss.
Visual cues: The carrots should be tender when pierced with a fork, and the glaze should coat the spoon in a thin, shiny layer.
Pro Tips for Success
Top Tip
- Spread the carrots in an even layer for steady heat and even texture.
- Stir once midway if possible. It helps the glaze coat every carrot.
- Finish the glaze on the stovetop for the most control and fastest thickening.
- Keep the lid closed during cooking. Lifting it often extends cook time.
- Serving a crowd? Warm your serving dish first so the glaze stays fluid.
Storage and Reheating
- Store: Up to 4 days in an airtight container in the fridge.
- Reheat: Gently warm on the stovetop over low heat, stirring, 4 to 6 minutes. Add a splash of water if the glaze is too thick.
- Freeze: Freeze up to 2 months. Thaw overnight in the fridge, then reheat on low until glossy.
Make Ahead & Freezing
- Make ahead: Cook up to 2 days in advance. Cool completely, then refrigerate. Reheat gently with a tablespoon of water and a small knob of butter.
- Freeze smart: Freeze in flat, labeled bags. Reheat straight from thawed for the best texture.
Tips and Variations
- Lightened option: Reduce butter to ¼ cup and brown sugar to 2 tablespoons.
- Orange twist: Add 1 teaspoon orange zest and 1 tablespoon orange juice at the end.
- Savory balance: Finish with a pinch of flaky salt and 1 teaspoon chopped fresh thyme.
- Holiday sparkle: Stir in ¼ cup toasted pecans just before serving for crunch.
- Spice swap: Try pumpkin pie spice instead of cinnamon for a cozy fall version.
- Presentation: Transfer to a warm shallow bowl and spoon extra glaze over the top.
FAQs
Yes. Peel and cut into even 1-inch pieces so they cook at the same rate.
Avoid overcooking and keep the lid on. Test for tenderness at the earliest time mark.
Reduce it uncovered on High for 20 to 30 minutes, or simmer it in a small saucepan for about 5 minutes, whisking until syrupy.
It is lightly sweet with balance from salt and cinnamon. For less sweetness, reduce the brown sugar to 2 tablespoons.
Yes, in an 8-quart slow cooker. Add 15 to 30 minutes to the cook time and stir midway.
📖 Recipe
Slow Cooker Maple & Brown Sugar Glazed Carrots
- Prep Time: 10 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 10 minutes
- Yield: 8 side servings 1x
- Category: Side Dish
- Method: Slow Cooker
- Cuisine: American
- Diet: Vegetarian
Description
A tender, cinnamon-scented side with a buttery maple glaze that finishes glossy and spoonable.
Ingredients
- 2 pounds baby carrots
- ½ teaspoon fine salt
- ½ teaspoon ground cinnamon
- ¼ cup packed brown sugar
- ¼ cup real maple syrup
- ⅓ cup unsalted butter, cubed
Instructions
- Add carrots to a 6-quart slow cooker.
- Sprinkle with salt, cinnamon, and brown sugar; stir to coat.
- Pour in maple syrup; toss again.
- Spread carrots evenly and dot with butter.
- Cover and cook on High for 3 hours or Low for 5 to 6 hours, stirring once or twice if possible.
- To thicken, uncover for the last 30 minutes on High until glossy.
- For a faster finish, transfer carrots to a bowl, simmer the cooking liquid in a saucepan for about 5 minutes until syrupy, then toss with carrots.
Notes
Store: Up to 4 days in an airtight container in the fridge. Reheat: Gently warm on the stovetop over low heat, stirring, 4 to 6 minutes. Add a splash of water if the glaze is too thick. Freeze: Freeze up to 2 months. Thaw overnight in the fridge, then reheat on low until glossy. Make ahead: Cook up to 2 days in advance. Cool completely, then refrigerate. Reheat gently with a tablespoon of water and a small knob of butter. Variations: Add orange zest or juice, toasted pecans, or a pinch of fresh thyme for extra flavor.
Nutrition
- Serving Size: 1 side serving
- Calories: 164
- Sugar: 18g
- Sodium: 160mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 20mg
Serving Suggestions
These carrots love weeknight roasts, glazed ham, and creamy mashed potatoes. They brighten heavy mains like brisket or meatloaf and fit right in on a Thanksgiving plate. Want to keep it simple? Serve with roasted chicken and a green salad for a quick meal that still feels special.
Nutrition & Notes
- Yield: 8 side servings
- Estimated per serving: 164 calories; 8 g fat; 25 g carbs; 2 g protein; sodium 160 mg; sugars 18 g.
- Skill level: Easy
- Author notes: Tested several times to get a soft bite with a glaze that clings. The stovetop finish gives the most reliable thickness.
Related Recipes / Internal Links
You may also like my Creamy Mushroom Risotto recipe for another cozy, family-friendly side that pairs beautifully with roasted meats.
Or try Garlic Butter Roasted Brussels Sprouts for a savory balance to these sweet carrots.
External Resource
Curious about maple syrup grades and flavor? Read the Vermont Maple grading guide for a quick primer on color and taste differences.
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