Crockpot Glazed Baby Carrots with Brown Sugar and Butter
There’s something magical about a dish that practically cooks itself while filling your home with the warm, comforting aroma of brown sugar and butter. These Crockpot Glazed Baby Carrots are exactly that—a fuss-free, crowd-pleasing side dish that’s as perfect for a busy Tuesday night as it is for a holiday feast. Whether you’re juggling work, kids, or just life in general, this recipe is here to make your day a little easier (and a lot more delicious).
I first stumbled upon this recipe when I needed a last-minute side dish for a potluck. With zero time to spare, I tossed a handful of ingredients into my slow cooker and crossed my fingers. To my surprise, the carrots turned out tender, glossy, and packed with just the right balance of sweetness and richness. Since then, they’ve become a staple in my kitchen, and I’m thrilled to share them with you. Plus, if you love easy slow cooker recipes, you’ll adore my Crockpot Honey Garlic Chicken—another hands-off winner!
Why You’ll Love These Glazed Baby Carrots
If you’re still on the fence about adding this recipe to your rotation, here’s why it’s a must-try:
- Effortless: Just toss everything in the slow cooker and let it work its magic.
- Versatile: Pair them with roasted meats, holiday ham, or even weeknight pasta.
- Crowd-pleasing: Kids and adults alike gobble them up—no veggie leftovers here!
- Budget-friendly: Baby carrots are affordable and available year-round.
How to Make Crockpot Glazed Baby Carrots
Ready to whip up this simple yet impressive dish? Here’s everything you need to know.
Ingredients
- 1 lb baby carrots
- 3 tbsp unsalted butter, melted
- 1/4 cup brown sugar
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp cinnamon (optional, but adds warmth)
- 1 tbsp fresh parsley, chopped (for garnish)
Instructions
- Add the baby carrots to your slow cooker.
- In a small bowl, whisk together the melted butter, brown sugar, salt, pepper, and cinnamon (if using). Pour over the carrots and toss to coat.
- Cover and cook on LOW for 3–4 hours or HIGH for 1.5–2 hours, stirring once halfway through.
- Once tender, transfer to a serving dish, garnish with fresh parsley, and enjoy!
Recipe Tips & Tricks
Want to take these glazed carrots to the next level? Here are a few pro tips:
- Fresh vs. baby carrots: If you prefer, slice whole carrots into uniform sticks for a similar result.
- Add a splash: A tablespoon of orange juice or bourbon adds a fun twist to the glaze.
- Double the batch: These reheat beautifully, so make extra for meal prep!
For more slow cooker inspiration, check out my Slow Cooker Mashed Potatoes—the perfect pairing for these carrots.
FAQs
Can I use frozen baby carrots?
Yes, but thaw and pat them dry first to avoid excess moisture in the glaze.
How do I store leftovers?
Keep them in an airtight container in the fridge for up to 4 days. Reheat gently in the microwave or on the stovetop.
Can I make these carrots ahead of time?
Absolutely! Cook as directed, then reheat before serving. Add a splash of water if the glaze thickens too much.
What can I substitute for brown sugar?
Maple syrup or honey works well, though the flavor will vary slightly. For a deeper taste, try dark brown sugar.
Are these carrots freezer-friendly?
They can be frozen, but the texture may soften upon thawing. Enjoy them fresh for the best results.
Can I add other spices?
Definitely! A pinch of nutmeg, ginger, or even a dash of cayenne adds a fun kick.
There you have it—a side dish so simple, so flavorful, and so reliable that it might just become your new secret weapon. Whether you’re serving it alongside a weeknight roast or a holiday centerpiece, these Crockpot Glazed Baby Carrots with Brown Sugar and Butter are sure to steal the show. Happy slow cooking, friends!
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Crockpot Glazed Baby Carrots with Brown Sugar and Butter
Description
These tender baby carrots are slow-cooked to perfection in a sweet and buttery brown sugar glaze, making them the perfect side dish for any meal. The crockpot does all the work, leaving you with a delicious and hassle-free dish.
Ingredients
For the Crust:
- For the carrots:
- 2 lbs baby carrots
- For the glaze:
- 1/2 cup unsalted butter, melted
- 1/2 cup brown sugar, packed
- 1/4 cup honey
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 1/4 tsp ground nutmeg
- For garnish:
- 1 tbsp fresh parsley, chopped (optional)
Instructions
1. Prepare the Crust:
- 1. Place the baby carrots in the crockpot.
- 2. In a medium bowl, whisk together the melted butter, brown sugar, honey, cinnamon, salt, and nutmeg until well combined.
- 3. Pour the glaze mixture over the carrots in the crockpot, stirring gently to coat evenly.
- 4. Cover and cook on LOW for 4-5 hours or on HIGH for 2-3 hours, stirring occasionally, until the carrots are tender.
- 5. Once cooked, transfer the glazed carrots to a serving dish and garnish with fresh parsley if desired.
- 6. Serve warm and enjoy!
Notes
For a thicker glaze, remove the lid during the last 30 minutes of cooking to allow some of the liquid to evaporate. You can also substitute maple syrup for honey if preferred.
