Make these sweet Maple & Brown Sugar Carrots in your slow cooker. They come out tender and glazed, smelling like maple syrup and brown sugar. Great side dish that doesn't need oven space. Even folks who don't like veggies ask for seconds.
Why Make These
Perfect when you need something easy that tastes fancy. Put them in slow cooker and forget till dinner. Take to parties - stay warm in pot. Good for holidays when oven's full of other stuff. Sweet taste makes everyone happy.
What You Need
- Baby Carrots: 2 pounds, or cut big ones
- Salt: Big pinch
- Cinnamon: 1 spoon ground
- Brown Sugar: 1/2 cup packed
- Maple Syrup: Real kind, 1/4 cup
- Butter: 4 spoons, cut up
How to Make It
- Put carrots in pot:
- Dump carrots in slow cooker. Spread out flat.
- Add sweet stuff:
- Sprinkle salt, cinnamon, brown sugar over top. Mix so carrots get coated.
- Pour syrup:
- Pour maple syrup all over. Stir good.
- Add butter:
- Cut butter in chunks. Put on top of carrots.
- Let it cook:
- Put lid on. Cook high 3 hours or low 5-6 hours. Stir couple times.
- Make sauce thick:
- Last 30 minutes: Take lid off, turn high. Or pour sauce in pan, cook till thick, pour back on carrots.
- Check they're done:
- Poke with fork - should be soft. Sauce should be sticky.
Why Use Slow Cooker
Slow cooker's great when oven's full of other stuff. Don't need to watch carrots - they cook themselves. Flavors mix better cooking slow. Keep warm till ready to eat. Perfect for busy cooking days.
Good For Taking Places
Easy to carry to parties in slow cooker. Just plug in when you get there - stays hot. Don't need to fight for oven space. Everybody likes finding hot, glazed carrots on the table.
Switch Things Up
No maple syrup? Use honey instead. Want different carrots? Cut big ones in sticks. Like it spicier? Add more cinnamon. Some folks use white sugar if they're out of brown. All work fine.
Getting Sauce Right
Want thick sauce? Take lid off end of cooking. Like it really thick? Pour juice in pan, cook till sticky, pour back on carrots. Stir gentle so carrots don't break. Sauce gets thicker as it cools.
Make It Healthy
Need less sugar? Use more maple syrup, less brown sugar. Can't have butter? Use coconut oil. Want less calories? Cut sugar half. Still tastes good, just not as sweet. Carrots have natural sweet taste anyway.
Frequently Asked Questions
- No maple syrup - what else works?
Honey's perfect - same amount as maple syrup. Corn syrup works too if you've got it. Want it simpler? Just use more brown sugar.
Some folks like golden syrup or agave. Even apple juice concentrate works in a pinch - use a bit less since it's sweeter. Whatever you pick, start with less sweet stuff - you can always add more but can't take it out! The butter and slow cooking make them tasty even without fancy syrup.
- Help! Sauce won't thicken!
Quick fix: Pour the liquid in a pan, heat it up medium-high while stirring. Should thicken in about 5 minutes.
Or mix 1 spoon cornstarch with cold water, stir into hot sauce. Another trick: take the lid off slow cooker last 30 minutes.
Want it really thick? Add a tiny bit of butter at the end, stir till melted. Just watch close once you start thickening - it can go from perfect to too thick fast!
- Can I use regular carrots?
You bet! Just peel them and cut in sticks or circles - about same size so they cook even. Smaller cuts cook faster.
Some folks like cutting on the diagonal - looks fancy. Baby carrots are just easier, not better tasting. Want them really pretty? Cut all same size, maybe use one of those crinkle cutters. Just make sure pieces aren't too thin or they'll get mushy.
- How long do leftovers keep?
Good 3 days in a tight container in the fridge. They might get a bit softer but still taste great! Heat them up slow in microwave or pan - quick bursts of heat make them mushy.
Some folks like them cold on salads. Don't freeze them though - get way too soft. If making ahead for a party, undercook them slightly so they stay firm when reheated.
- What if I don't have a slow cooker?
Use your oven! Put everything in a covered dish at 350° for about an hour. Check them with a fork - should be tender but not mushy. Stir once or twice while cooking.
Cover with foil if top starts getting too dark. Want them faster? Boil them first, then glaze in a pan. Or steam them, then add the sweet stuff. They won't have that slow-cooked taste but still good!
Some More Ideas
Love easy sides? Try honey glazed parsnips in your slow cooker. Or make garlic mashed potatoes - frees up stove space. Even maple sweet potatoes use the same sweet flavors.