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I've been making these sweet glazed carrots in my slow cooker for years. The combination of maple syrup and brown sugar creates this incredible glaze, while butter and cinnamon make them taste so rich and comforting. Best part is you can just set them and forget them while you work on other dishes.
Sweet and Buttery Holiday Carrots
These slow cooked carrots have become my go-to holiday side dish. Baby carrots get so tender and delicious as they cook in a sweet maple and brown sugar glaze. My family requests them for every Thanksgiving and Christmas dinner. They're so simple to make, which is exactly what you need during busy holiday cooking.
Why You'll Love Making These
I can't imagine holiday dinners without these carrots anymore. They cook themselves in the slow cooker while your oven stays free for other dishes. The maple and brown sugar create this incredible sweet glaze with warm cinnamon flavor. They're perfect for bringing to potlucks since they travel well, and you can even make them ahead and reheat them later.
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What Goes In The Pot
You'll need baby carrots (though peeled and chopped whole carrots work great too), real maple syrup for the best flavor, brown sugar to add that deep sweetness, salted butter for richness, cinnamon for that cozy warmth, and just a touch of salt to make all the flavors pop. If you're out of maple syrup, honey works well too.
How To Make Them
First, dump those baby carrots into your slow cooker after giving them a quick rinse. Sprinkle with salt, cinnamon, and brown sugar, then toss until every carrot is coated. Pour that beautiful maple syrup all over, making sure it gets everywhere. Cut up your butter and dot it over the top. Cover and cook on high for 3 hours or low for 5-6 hours. For an extra thick glaze, take the lid off for the last 30 minutes or pour the liquid into a pan and bubble it down until it's syrupy.
My Cooking Secrets
Real maple syrup makes such a difference in taste. If you can't find it, just add more brown sugar instead. Fresh whole carrots cut into strips look gorgeous and rustic. Don't skip reducing the glaze at the end it makes them look so glossy and beautiful. Keep them warm in the slow cooker during your gathering.
Mix It Up
Can't do dairy? Try coconut oil instead of butter. Want to skip refined sugar? Use extra maple syrup or coconut sugar. Honey gives a different but delicious sweetness. My favorite trick is sprinkling some toasted pecans on top right before serving for a nice crunch.
Perfect For Any Holiday Table
These sweet and buttery carrots have earned their spot on our holiday table. They go wonderfully with turkey, ham, or any main dish really. The spices and maple make them taste so festive. Every time I bring them to a family gathering, someone asks for the recipe. They've become such a tradition in our house.
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Frequently Asked Questions
- → Can I use regular carrots instead of baby carrots?
- Yes, just peel and cut regular carrots into 2-inch chunks. Try to keep the pieces similar in size so they cook evenly.
- → How do I know when the carrots are done?
- The carrots should be tender when pierced with a fork. They should be soft but still hold their shape without falling apart.
- → Can I make these carrots ahead of time?
- You can cook them up to 24 hours ahead. Just reheat gently in the slow cooker or microwave before serving.
- → What if my glaze is too thin?
- Remove the lid for the last 30 minutes of cooking or reduce the sauce in a pan. The glaze will thicken as it cools slightly.
- → Can I use honey instead of maple syrup?
- Yes, honey works great as a substitute. Use the same amount as maple syrup for similar sweetness and glazing.