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Slow Cooker Brown Sugar Carrots Recipe

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Tender slow cooker carrots coated in a buttery brown sugar glaze with cinnamon and vanilla. This easy sweet-and-savory side dish is perfect for holiday meals, Sunday roasts, or family dinners.

Ingredients

  • 2 pounds baby carrots
  • ½ cup packed brown sugar
  • ¼ cup unsalted butter, melted
  • ½ teaspoon ground cinnamon
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 teaspoon vanilla extract
  • 1 tablespoon maple syrup, optional
  • 1 tablespoon cornstarch, optional for thickening
  • 1 tablespoon cold water, optional for thickening
  • Chopped fresh parsley, optional for serving

Instructions

  1. Lightly grease the inside of the slow cooker.
  2. Add the baby carrots to the slow cooker. If using whole carrots, peel and cut them into evenly sized pieces.
  3. In a small bowl, combine the melted butter, brown sugar, cinnamon, salt, black pepper, vanilla, and optional maple syrup.
  4. Pour the brown sugar mixture over the carrots and toss gently until evenly coated.
  5. Cover and cook on HIGH for 3 to 4 hours or on LOW for 5 to 6 hours, checking toward the end and stopping when the carrots are tender but still hold their shape.
  6. For a thicker glaze, whisk the optional cornstarch and cold water together until smooth.
  7. Stir the cornstarch slurry into the cooking liquid during the final 15 to 20 minutes. Cook on HIGH until the glaze thickens.
  8. Gently toss the cooked carrots in the brown sugar glaze before serving.
  9. Garnish with chopped fresh parsley if desired and serve warm.

Notes

  • Regular carrots can replace baby carrots; peel and cut them into similar-sized rounds or diagonal pieces for even cooking.
  • For maple brown sugar carrots, increase the pure maple syrup and slightly reduce the brown sugar.
  • For honey glazed carrots, replace part of the brown sugar with honey.
  • Add a small pinch of nutmeg or ginger for extra holiday spice.
  • For orange brown sugar carrots, add fresh orange zest and a splash of orange juice.
  • For a more savory variation, reduce the brown sugar and add fresh thyme or rosemary.
  • For a dairy-free version, replace the butter with a mild plant-based butter alternative.
  • If the glaze is too thin, use the optional cornstarch slurry during the final 15 to 20 minutes of cooking.
  • Store leftover carrots with their glaze in an airtight container in the refrigerator for 3 to 4 days.
  • Cooked carrots can be frozen for up to 2 months, although they may become softer after thawing.

Nutrition

Find it online: https://thefamilycooking.com/slow-cooker-brown-sugar-carrots-recipe/