Ingredients
Scale
- 2 pounds carrots, peeled and cut into 1-2 inch pieces (you can use whole baby carrots to save time)
- ¼ cup maple syrup – Pure maple syrup works best for that deep, rich flavor.
- ¼ cup brown sugar – For the perfect amount of caramelized sweetness.
- ¼ cup unsalted butter, melted – Butter adds richness and helps the glaze stick to the carrots.
- ½ teaspoon ground cinnamon – Cinnamon adds a warm, cozy spice to the sweetness.
- ¼ teaspoon ground nutmeg – A pinch of nutmeg brings a hint of warmth that pairs well with the maple glaze.
- 1 teaspoon vanilla extract – Vanilla enhances the sweetness and complements the maple and brown sugar.
- Pinch of salt – Just enough to balance the sweetness and enhance the flavors.
Instructions
- Prepare the Carrots
- Start by peeling your carrots and cutting them into 1-2 inch pieces. If you’re using baby carrots, you can skip the cutting step and toss them straight into the slow cooker. I prefer to use regular carrots because they tend to have a better flavor, but baby carrots work just fine in a pinch.
- Tip: If you want to cut down on prep time, opt for pre-cut or baby carrots!
- Mix the Glaze
- In a small bowl, combine the maple syrup, brown sugar, melted butter, cinnamon, nutmeg, and vanilla extract. Whisk until all the ingredients are well combined and smooth.
- You’ll want to make sure the butter is fully melted so that it blends easily with the maple syrup and sugar. This is where the magic happens—the butter gives the glaze that rich, luxurious texture while the maple syrup and brown sugar add that perfect sweetness.
- Tip: You can slightly warm the maple syrup and butter before mixing to ensure they incorporate seamlessly.
- Add Carrots and Glaze to the Slow Cooker
- Place the carrots into the slow cooker. Pour the glaze mixture over the top, making sure all the carrots are evenly coated. You can use a spoon to toss them gently, ensuring every carrot is covered in the sweet, buttery mixture.
- Tip: If you’re making this for a larger crowd, you can easily double the recipe. Just make sure your slow cooker is large enough to hold everything!
- Slow Cook the Carrots
- Set your slow cooker on low heat for 3-4 hours or high heat for 2 hours. The key here is low and slow—this allows the carrots to soak up all the flavors of the glaze while becoming tender and caramelized.
- Stir the carrots halfway through the cooking time to make sure they’re cooking evenly and continue absorbing that beautiful glaze.
- Don’t worry if the mixture looks a little watery at first. As the carrots cook, they’ll release some moisture, but the glaze will thicken as it cooks and coats the carrots perfectly.
- Check for Doneness
- After the cooking time is up, check the carrots with a fork. They should be tender but not mushy. The glaze should have thickened and coated the carrots with a lovely, shiny finish.
- If the glaze still looks a bit thin, you can remove the lid and let the carrots cook on high for another 10-15 minutes, allowing the liquid to reduce and thicken more.
- Tip: Be careful not to overcook the carrots. You want them to be tender but still have a bit of bite!
- Serve the Carrots
- Once the carrots are perfectly glazed, turn off the slow cooker and give them one final stir. Transfer the carrots to a serving dish, making sure to drizzle any leftover glaze from the slow cooker over the top.
- Optional: Garnish with freshly chopped parsley for a pop of color or sprinkle with a touch of sea salt to enhance the flavors even more.
- Prep Time: 10 minutes
- Cook Time: 4 hours
Nutrition
- Serving Size: 8
- Calories: 180