Ingredients
Scale
- 2 lbs (about 900g) baby carrots
- ¼ cup (60g) unsalted butter, melted
- â…“ cup (80ml) pure maple syrup
- ¼ cup (50g) brown sugar, packed
- ½ teaspoon ground cinnamon (optional)
- ¼ teaspoon salt
- Fresh parsley, for garnish (optional)
Instructions
- Wash and peel the baby carrots if needed. Place them in the slow cooker.
- In a small bowl, whisk together the melted butter, maple syrup, brown sugar, cinnamon (if using), and salt until well combined.
- Pour the mixture over the carrots and stir to coat them evenly.
- Cover and cook on low for 240–300 minutes or high for 120–180 minutes, stirring once or twice during cooking.
- When the carrots are tender and the glaze has thickened, stir again. Garnish with parsley if desired, and serve warm.
Notes
For extra flavor, add a splash of orange juice or a pinch of nutmeg. If you prefer firmer carrots, adjust the cooking time accordingly.
- Prep Time: 15 minutes
- Cook Time: 300 minutes
- Category: Side Dish
- Method: Slow Cooking
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 18g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 1g
- Cholesterol: 20mg