Crockpot Glazed Baby Carrots with Brown Sugar and Butter
There’s something magical about a dish that’s both simple and showstopping—especially when it comes to holiday meals or busy weeknights. These Crockpot Glazed Baby Carrots with Brown Sugar and Butter are exactly that: tender, sweet, and dripping with a glossy, buttery glaze that makes them irresistible. Whether you’re hosting Thanksgiving, prepping for a potluck, or just craving a veggie side that feels like a hug, this recipe delivers.
As a mom of two, I’m always on the hunt for dishes that require minimal effort but still earn rave reviews. (Because let’s be honest, standing over a stove isn’t always in the cards.) That’s why I adore this slow-cooker version of glazed carrots. Just toss everything in, set it, and forget it—until your kitchen smells like caramelized goodness. Plus, baby carrots are naturally sweet, so when paired with brown sugar and butter, they transform into something downright decadent. Even picky eaters can’t resist!
Why You’ll Love These Glazed Carrots
If you need more convincing (though the words “brown sugar” and “butter” should do the trick), here’s why this recipe is a winner:
- Effortless elegance: Perfect for holidays or impressing guests without stress.
- Kid-approved: The sweetness wins over even the veggie-averse.
- Meal-prep friendly: Make them ahead and reheat without losing flavor.
- Versatile: Pair with slow-cooker ham or weeknight roasted chicken.
How to Make Crockpot Glazed Baby Carrots
Ingredients You’ll Need
- 2 lbs baby carrots (no peeling required!)
- ½ cup brown sugar, packed
- ¼ cup unsalted butter, melted
- ½ tsp salt
- ¼ tsp black pepper
- 1 tsp cinnamon (optional but heavenly)
- ¼ cup water or orange juice for extra brightness
Step-by-Step Instructions
- Layer the carrots: Place baby carrots in your slow cooker.
- Mix the glaze: Whisk together brown sugar, melted butter, salt, pepper, and cinnamon. Pour over carrots, tossing gently.
- Add liquid: Pour in water or orange juice to prevent drying.
- Cook: Cover and cook on HIGH for 2–3 hours or LOW for 4–5, stirring once halfway.
- Serve: Transfer to a dish, drizzle with extra glaze, and garnish with fresh parsley if desired.
Tips for the Best Glazed Carrots
Want to take these carrots to the next level? Try these tricks:
- Fresh herbs: A sprinkle of thyme or rosemary adds a savory contrast.
- Citrus zest: Orange or lemon zest brightens the sweetness.
- Double the glaze: Because more is more when it comes to butter and sugar.
- Crispy bacon: Crumble on top for a salty crunch (trust me).
For more easy side dishes, check out our creamy garlic mashed potatoes—they’re a match made in comfort-food heaven!
FAQs About Crockpot Glazed Carrots
Can I use regular carrots instead of baby carrots?
Absolutely! Just slice them into uniform sticks so they cook evenly.
How do I store leftovers?
Keep them in an airtight container in the fridge for up to 4 days. Reheat in the microwave or a skillet with a splash of water.
Can I make these carrots vegan?
Yes! Swap butter for coconut oil or vegan butter, and use maple syrup instead of brown sugar if preferred.
What pairs well with glazed carrots?
They’re fantastic with roasted turkey or balsamic pork tenderloin.
Can I freeze glazed carrots?
Technically yes, but the texture may soften. Freeze without glaze and reheat with fresh glaze for best results.
Why add cinnamon?
It adds warmth and depth—like a cozy sweater for your carrots! Omit if you prefer pure sweetness.
There you have it: a side dish that’s as easy as it is delicious. Whether it’s a holiday centerpiece or a Tuesday night dinner, these Crockpot Glazed Baby Carrots with Brown Sugar and Butter will steal the show. And the best part? You’ll have more time to enjoy the moment (or sneak a second helping). Happy cooking!
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Crockpot Glazed Baby Carrots with Brown Sugar and Butter
Description
Tender baby carrots slow-cooked to perfection in a sweet and buttery brown sugar glaze. This easy crockpot side dish is perfect for holidays or weeknight dinners.
Ingredients
For the Crust:
- For the carrots:
- 2 lbs baby carrots
- 1/2 cup water
- For the glaze:
- 1/2 cup packed brown sugar
- 1/4 cup unsalted butter, melted
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp salt
- For garnish:
- 2 tbsp chopped fresh parsley
Instructions
1. Prepare the Crust:
- 1. Place baby carrots in the crockpot and add water.
- 2. In a small bowl, mix together brown sugar, melted butter, cinnamon, nutmeg, and salt until well combined.
- 3. Pour the glaze mixture over the carrots and stir to coat evenly.
- 4. Cover and cook on LOW for 4-5 hours or HIGH for 2-3 hours, stirring once halfway through.
- 5. When carrots are tender, transfer to a serving dish using a slotted spoon.
- 6. If desired, reduce remaining liquid in crockpot on HIGH for 10 minutes to thicken, then drizzle over carrots.
- 7. Garnish with fresh parsley before serving.
Notes
For extra flavor, add 1 tbsp orange zest to the glaze. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat gently in microwave.
