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Slow Cooker Maple Brown Sugar Carrots

Slow Cooker Maple Brown Sugar Carrots

Slow Cooker Maple Brown Sugar Carrots have the natural sweetness of carrots with a buttery, maple-cinnamon glaze.
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Prep Time 5 minutes
Cook Time 3 hours
Total Time 3 hours 5 minutes
Course Vegetable Side Dish
Cuisine American
Servings 8 servings
Calories 166 kcal

Equipment

  • 4-quart or larger Slow Cooker

Ingredients
  

  • ⅓ cup Brown Sugar
  • ⅓ cup Real Maple Syrup
  • ½ teaspoon Cinnamon
  • ½ teaspoon Kosher Salt
  • 2 pounds Baby Carrots
  • 4 Tablespoons Unsalted Butter, sliced

Instructions
 

  • To a slow cooker crock add the brown sugar, maple syrup, cinnamon and salt. Whisk it well to combine.
  • Add the baby carrots to the crock and stir to coat all of the carrots with the sauce.
  • Lay the butter slices on top.
  • Cook on High for 3-4 hours, or Low for 5-6, or until the carrots are tender. Remove the lid for the last 45 minutes of cooking to allow some of the liquid to reduce. Or, make a cornstarch slurry to thicken, if desired (see Notes).
  • Stir well before serving and top with a little of the sauce.

Notes

Cornstarch Slurry: Mix 1 Tablespoon cornstarch and 1 Tablespoon cold water together and stir into the carrots 20 minutes before serving.

Nutrition

Serving: 1servingCalories: 166kcal
Keyword crockpot vegetables, Slow Cooker Maple Brown Sugar Carrots
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