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 baby carrots to a 6-quart slow cooker.
- Sprinkle with salt, cinnamon, and brown sugar. Stir to combine.
- Pour in maple syrup and toss until evenly coated.
- Spread carrots evenly and top with cubed butter.
- Cover and cook on high for 3 hours or on low for 5–6 hours, stirring 1–2 times during cooking if possible.
- To thicken the glaze, either: (a) remove the lid for the last 30 minutes of cooking and turn to high, or (b) transfer the carrots to a bowl and simmer the liquid in a saucepan until thickened, about 5 minutes.
- Serve warm, optionally garnished with parsley or a sprinkle of extra brown sugar.
Notes
- Use real maple syrup for the best flavor.
- You can substitute maple syrup with honey or pancake syrup, or just increase brown sugar to ¾ cup.
- Fresh carrots cut into sticks or coins can be used instead of baby carrots.
- For dairy-free, use butter-flavored coconut oil or dairy-free spread.
- To make ahead, cook and refrigerate, then reheat and thicken glaze before serving.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Side Dish
- Method: Slow Cooker
- Cuisine: Thanksgiving
- Diet: Vegetarian
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 155
- Sugar: 17g
- Sodium: 284mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 1g
- Cholesterol: 20mg
