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Slow Cooker Maple Brown Sugar Glazed Carrots

Slow Cooker Maple Brown Sugar Glazed Carrots with a thick, glossy caramel-like glaze and fork-tender carrots that hold their shape. Butter, pure maple syrup, and brown sugar simmer low and slow, then get a cornstarch thickening for a clingy finish.
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Prep Time 15 minutes
Cook Time 3 hours 35 minutes
Total Time 3 hours 50 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

For the carrots
  • 2 lb baby carrots (or whole carrots, peeled and cut into 2-inch sticks)
For the maple brown sugar glaze
  • 4 tbsp unsalted butter, melted
  • 0.33 cup packed light brown sugar
  • 0.25 cup pure maple syrup
  • 0.5 tsp ground cinnamon
  • 0.25 tsp ground ginger
  • 0.5 tsp salt
  • 0.25 tsp black pepper
To thicken
  • 1 tbsp cornstarch
  • 1 tbsp cold water
For garnish
  • 1 tbsp fresh parsley, finely chopped
  • 1 tsp fresh thyme leaves

Equipment

  • 1 slow cooker

Method
 

Cook the carrots
  1. Lightly grease the crock of a 4- to 6-quart slow cooker and add the carrots. Spread them out so they cook evenly.
  2. Whisk together the melted butter, brown sugar, maple syrup, cinnamon, ginger, salt, and pepper until smooth in a bowl. Keep whisking until the glaze looks uniform.
  3. Pour the glaze over the carrots and toss until every piece is coated. Make sure the carrots are well covered before heating.
  4. Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours, stirring once halfway through, until the carrots are fork-tender but still hold their shape. Keep the lid on for the first part of cooking to maintain steady heat.
Thicken and finish
  1. Whisk the cornstarch and cold water together until smooth, then stir the mixture into the juices in the slow cooker. Stir well to dissolve any cornstarch lumps.
  2. Cook on HIGH, uncovered, for 15 minutes, stirring once, until the glaze is thick, glossy, and clings to the carrots. Watch for a coating that leaves a visible sheen when stirred.
  3. Toss the carrots in the glaze one more time, then taste and add a pinch more salt if needed. Seasoning should match your preference while the glaze is hot.
Serve
  1. Transfer the carrots to a serving dish, spoon the extra glaze over the top, and sprinkle with parsley and thyme. Serve warm so the glaze stays glossy.

Notes

For best texture, use baby carrots or cut sticks to about the same size so they reach fork-tender without turning mushy. Store leftovers in an airtight container in the refrigerator for up to 4 days; reheat gently in the microwave or on the stovetop with a splash of water to loosen the glaze. Freezing is not recommended because the carrots can soften further after thawing. For a lighter option, swap unsalted butter for a plant-based butter that measures 1:1.