Slow Cooker Maple and Brown Sugar Carrots

I have nostalgic childhood memories of my mom making maple and brown sugar carrots for dinner – they were the only vegetables my brother would touch. Like my brother, my kids aren’t big veggie fans. When I recently made these for them, I was both pleased and surprised to see them come back for seconds! Yes, these are sweet and sugary, but I’m counting it as a win anyway. 

This also makes a great side dish for the holidays!

Let’s get started. You’ll need a slow cooker for this dish. 

Ingredients: 

• 2 lbs. baby carrots

• 1/4 cup maple syrup

• 1/4 cup packed brown sugar

• 1/2 teaspoon ground cinnamon

• 1/2 teaspoon salt

• 1/3 cup butter, cubed

Step 1, Add baby carrots to slow cooker. 

Step 2. Add salt, cinnamon and brown sugar. Stir well to combine.

Step 3. Pour in maple syrup and toss until well-mixed. 

Step 4. After stirring, spread coated carrots out in the cooker so they cook evenly.

Step 5. Top carrots with cubes of butter and add lid. 

Step 6. Cook on high for 3 hours, or on low for 6. If possible, stir once or twice during cook time.

To thicken the glaze, remove the lid and set slow cooker on high for the last 30 minutes of cooking.  

If you want an even thicker glaze, you can remove the carrots and add the liquid to a saucepan. Bring glaze to a simmer and whisk until thickened, about 5 minutes. Then pour glaze over carrots in a serving dish.

The saucepan method works best for thickening, but removing the slow cooker lid will help if you don’t have time for the saucepan.

I love these carrots so much, and I hope you do too!  Stay warm friends! 

Always and Whatever

Xo