Description
Sweet and tender baby carrots glazed with a rich blend of maple syrup, brown sugar, and warm cinnamon, slow-cooked to perfection for a delightful side dish that complements any meal.
Ingredients
Scale
Carrots
- 2 lbs baby carrots
Glaze
- 1/4 cup unsalted butter, melted
- 1/3 cup maple syrup
- 1/3 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
Garnish
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Prepare Slow Cooker: Lightly grease the bottom of the slow cooker with butter or non-stick spray to prevent sticking and ensure even cooking.
- Add Carrots: Place the baby carrots evenly into the prepared slow cooker, creating a single layer for optimum glazing.
- Make Glaze: In a small bowl, combine the melted unsalted butter, maple syrup, brown sugar, cinnamon, and salt. Stir well until all ingredients are thoroughly mixed to create a sweet, flavorful glaze.
- Coat Carrots: Pour the glaze over the baby carrots in the slow cooker. Use a spoon or tongs to gently toss and coat the carrots evenly with the glaze.
- Slow Cook: Cover the slow cooker with its lid and cook the carrots on low for 4-5 hours, or on high for 2-3 hours. Stir the carrots once or twice during cooking to redistribute the glaze and ensure even caramelization. The carrots are done when they are tender and nicely glazed.
- Serve: Transfer the glazed carrots to a serving dish, drizzle with any additional glaze left in the slow cooker, and garnish with freshly chopped parsley if desired. Serve warm as a delicious side dish.
Notes
- For a thicker glaze, you can remove the lid during the last 30 minutes on high to allow the glaze to reduce slightly.
- If you prefer less sweetness, reduce the brown sugar to 1/4 cup.
- Make sure to stir the carrots occasionally to prevent burning and ensure even glazing.
- This recipe can be easily doubled for larger gatherings by using a larger slow cooker.
- Garnishing with fresh parsley adds a fresh color and mild herbaceous flavor but can be omitted if preferred.
