Slow Cooker Glazed Carrots
These slow cooker glazed carrots are the perfect Thanksgiving or Christmas side dish. Maple syrup, brown sugar, butter, and cinnamon make this a crock pot side dish to remember. You won't have any problems getting them to eat their veggies!
Ingredients
- 2 pounds baby carrots
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ cup packed brown sugar
- ¼ cup real maple syrup
- ⅓ cup butter cubed
Instructions
- Add the baby carrots to the insert of a 6qt slow cooker.
- Sprinkle in the salt, cinnamon, and brown sugar. Stir well to combine.
- Pour in the maple syrup and toss well to distribute the maple syrup.
- Spread the coated carrots out evenly in the slow cooker.
- Top with the cubes of butter, and add the lid to the slow cooker.
- Cook on "high" for 3 hours, or on "low" for 5-6 hours. If possible, stir the carrots 1-2 times during the cook time.
- To thicken the glaze, remove the lid for the final 30 minutes of cooking and switch to "high." Cook until the glaze has thickened. Alternatively, transfer the carrots to a large bowl and cover with a plate to keep warm. Transfer the liquid to a saucepan and bring to a simmer over medium-high heat. Whisk, cooking until thickened, about 5 minutes. The saucepan works the best for this particular recipe.
Video
Notes
Maple syrup substitute: If you can't find real maple syrup, you can substitute the maple syrup for honey, corn syrup, or pancake syrup. You can also opt to increase the brown sugar to ¾ cup and omit the maple syrup.
Thicken the Glaze: Of the two methods to thicken the glaze, the saucepan method works the best.
Baby Carrot Substitute: If you do not have baby carrots, you can use fresh whole carrots. Peel 2 pounds of carrots, and cut into strips or coins. Cook until a knife can easily pierce through the center of your carrot pieces.
Nutrition
Serving: 1/8 of recipe | Calories: 155kcal | Carbohydrates: 22g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Cholesterol: 20mg | Sodium: 284mg | Fiber: 3g | Sugar: 17g