Crockpot Glazed Baby Carrots with Brown Sugar and Butter
There’s something magical about a dish that effortlessly transitions from a weeknight side to a holiday showstopper—and these Crockpot Glazed Baby Carrots with Brown Sugar and Butter do just that. Picture tender, buttery carrots coated in a caramelized brown sugar glaze, simmered low and slow until they’re melt-in-your-mouth perfect. Whether you’re juggling a busy schedule or prepping for a festive gathering, this recipe is your golden ticket to a stress-free, crowd-pleasing side dish.
As a mom who’s constantly balancing work, meal prep, and the occasional kitchen mishap (who else has burned a pan of roasted veggies?), I adore recipes that let me “set it and forget it.” The slow cooker does all the heavy lifting here, freeing you up to tackle life’s chaos—or just sneak in a little extra self-care. Plus, with just a handful of pantry staples, this dish is as budget-friendly as it is delicious. Trust me, even the pickiest eaters at your table will be reaching for seconds!
Why You’ll Love These Glazed Carrots
This recipe checks all the boxes for a perfect side dish:
- Effortless: Dump everything in the Crockpot and let it work its magic.
- Versatile: Fits right in at Thanksgiving or alongside a simple weeknight protein like Slow Cooker Honey Garlic Chicken.
- Crowd-Pleasing: The sweet-and-savory glaze appeals to kids and adults alike.
- Make-Ahead Friendly: Reheats beautifully for meal prep.
How to Make Crockpot Glazed Baby Carrots
Ingredients You’ll Need
- 2 lbs baby carrots (or whole carrots peeled and cut into uniform pieces)
- 1/4 cup unsalted butter, melted
- 1/3 cup brown sugar, packed
- 1/4 cup honey or maple syrup
- 1 tsp cinnamon
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp fresh parsley, chopped (optional, for garnish)
Step-by-Step Instructions
- Prep the Crockpot: Lightly grease your slow cooker insert with butter or cooking spray.
- Combine Ingredients: Add the carrots, melted butter, brown sugar, honey, cinnamon, salt, and pepper to the Crockpot. Toss gently to coat.
- Cook: Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours, stirring once halfway through.
- Serve: Transfer to a serving dish, garnish with parsley, and enjoy! For a thicker glaze, simmer uncovered for the last 15 minutes.
Tips for the Best Glazed Carrots
Want to take this dish to the next level? Try these pro tips:
- Uniform Sizing: If using whole carrots, cut them into similar-sized pieces for even cooking.
- Add a Kick: A pinch of cayenne or a splash of orange juice adds a fun twist.
- Fresh Herbs: Swap parsley for thyme or rosemary for a more savory note.
- Storage: Leftovers keep in the fridge for up to 4 days. Reheat gently on the stove with a splash of water.
Frequently Asked Questions
Can I use frozen carrots instead of fresh?
Yes! Thaw them first and reduce the cook time by 1–2 hours to avoid mushiness.
What can I substitute for brown sugar?
Coconut sugar or pure maple syrup works well, though the flavor will vary slightly.
How do I prevent the glaze from being too watery?
Remove the lid for the last 30 minutes of cooking to thicken the sauce, or add a cornstarch slurry (1 tsp cornstarch + 1 tbsp water).
Can I make this recipe vegan?
Absolutely! Use plant-based butter and swap honey for agave syrup.
What pairs well with these glazed carrots?
They’re fantastic with Garlic Herb Pork Tenderloin or a holiday roast. For more ideas, check out Food Network’s Thanksgiving sides roundup.
Can I prep this dish ahead of time?
Yes! Assemble everything in the Crockpot insert the night before, refrigerate, then cook as directed (add 30 extra minutes if starting cold).
There you have it—a foolproof, flavor-packed side dish that’s as easy as it is impressive. Whether you’re serving it at a holiday feast or just sprucing up Tuesday night’s dinner, these Crockpot Glazed Baby Carrots with Brown Sugar and Butter are sure to become a staple in your recipe rotation. And if you’re like me, you’ll love that it leaves you with one less dish to stress over and more time to savor the little moments around the table. Happy slow 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 effortless crockpot side dish is a crowd-pleaser for holidays and weeknight dinners alike.
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 salt
- 1/4 tsp ground nutmeg
- For garnish:
- 2 tbsp chopped fresh parsley
Instructions
1. Prepare the Crust:
- 1. Place baby carrots and water in a 4-qt or larger crockpot.
- 2. In a small bowl, whisk together brown sugar, melted butter, cinnamon, salt, and nutmeg until smooth.
- 3. Pour glaze mixture over carrots and stir gently to coat.
- 4. Cover and cook on LOW for 4-5 hours or HIGH for 2-3 hours, stirring once halfway through.
- 5. When carrots are fork-tender, transfer to a serving dish using a slotted spoon.
- 6. If desired, reduce remaining cooking liquid in a saucepan over medium heat for 2-3 minutes to thicken, then drizzle over carrots.
- 7. Garnish with fresh parsley before serving.
Notes
For extra flavor, add 1/4 tsp ground ginger or 1 tbsp orange zest to the glaze. Leftovers keep refrigerated for 3-4 days. Can substitute regular carrots cut into 2-inch pieces.
