Slow Cooker Maple Glazed Carrots

Slow Cooker Maple Glazed Carrots

Whole baby carrots cook with maple syrup, brown sugar, butter, and a little cinnamon until tender but still intact. The slow cooker keeps the oven free, though it also traps the moisture the carrots release. To get a glaze that clings instead of a thin sauce, lift out the cooked carrots and briefly simmer the cooking liquid in a saucepan before tossing everything together.

This recipe makes 6 side-dish servings. Allow 10 minutes to prepare it, 2 1/2 to 3 1/2 hours on HIGH, and another 5 to 8 minutes to reduce the glaze. Check the carrots early in the cooking window; their tenderness matters more than the clock.

Ingredients for Slow Cooker Maple Glazed Carrots

• 2 pounds baby carrots (about 900g)
• 1/4 cup pure maple syrup (80g)
• 1/4 cup packed light brown sugar (55g)
• 4 tablespoons unsalted butter, cut into pieces (55g)
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon kosher salt, plus more to taste

Use pure maple syrup rather than pancake syrup for the intended maple flavor. Do not add water or broth; the carrots release liquid as they cook.

How to Make Slow Cooker Maple Glazed Carrots

1. Season the carrots: Add the baby carrots to a 5- to 6-quart slow cooker. Add the maple syrup, brown sugar, cinnamon, and salt, and toss lightly. Scatter the butter over the top.
2. Cook until just tender: Cover and cook on HIGH for 2 1/2 to 3 1/2 hours, stirring gently once halfway through if convenient. Start checking at 2 1/2 hours. A fork or thin knife should enter the thickest carrots easily, with slight resistance but no crunch; the carrots should still hold their shape. Alternatively, cook on LOW for 5 to 6 hours, beginning to check at 5 hours.
3. Remove the carrots: Transfer the tender carrots to a serving bowl or covered dish with a slotted spoon. Carefully pour the cooking liquid, including the melted butter, into a small-to-medium saucepan. Removing the carrots keeps them from softening further while the glaze reduces.
4. Reduce the glaze: Bring the liquid to a brisk simmer over medium to medium-high heat. Stir often for about 5 to 8 minutes, until glossy and lightly syrupy. It should coat a spoon and briefly leave a trail when stirred across the pan. Taste carefully and add a pinch more salt if needed. Stop before it becomes very thick; the glaze will tighten slightly as it cools.
5. Glaze and serve: Pour the reduced glaze over the warm carrots and toss gently to coat. Serve in a shallow bowl with only a little glaze pooled beneath them.

Baby Carrots, Whole Carrots, and Cook Time

Baby carrots keep the finished dish as a bowl of distinct, whole carrots. Peeled full-size carrots also work: cut them into evenly sized, 1 1/2- to 2-inch diagonal pieces. Thicker pieces may take longer, so test the center of a few pieces rather than extending the time automatically.

Slow cookers heat differently, and carrots can turn mushy if left cooking after they become tender. A noticeable amount of thin liquid under the lid is normal; it becomes the glaze after reduction. A wider saucepan will reduce it faster than a narrow, deep one.

Maple Glazed Carrot Variations

• Less sweet: Reduce the brown sugar to 2 tablespoons. Keep the maple syrup at 1/4 cup for a clear maple flavor.
• Dairy-free: Replace the butter with a dairy-free butter substitute that tastes good on its own.
• No saucepan: Once the carrots are tender, leave the slow cooker uncovered on HIGH for 20 to 30 minutes, stirring once or twice. This reduces the liquid less predictably, so watch the carrots closely to avoid overcooking them.

Serving, Make-Ahead, and Storage

Serve the carrots warm with roast chicken, ham, meatloaf, or steak. For a larger meal, they also pair with Classic Green Bean Casserole with Crispy Onions or Slow Cooker Cheesy Scalloped Potatoes.

The uncooked ingredients can be assembled the day before and refrigerated. Cold ingredients may add about 30 minutes to the slow-cooker time, so check for tenderness before reducing the glaze.

Cool leftovers promptly and refrigerate them with their glaze in an airtight container for 3 to 4 days. Reheat gently in a saucepan over low heat or in the microwave. If the glaze has thickened too much, loosen it with a small splash of water or a little butter.

Nutrition

Approximate nutrition per serving, based on 6 side-dish servings: 195 calories, 1g protein, 8g fat, and 31g carbohydrates. Per 100g of finished carrots: approximately 110 calories, 1g protein, 5g fat, and 18g carbohydrates. Values vary with the carrots and the amount of liquid reduced.