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Throw some carrots in your slow cooker with brown sugar and maple syrup. They end up really soft and glossy, smelling amazing. This side won't take up oven space. People usually want more, even the veggie haters.
Why Try This
Want something that's a cinch and tastes special? Toss 'em in the pot and come back at dinnertime. Bring these along to get-togethers, they'll stay hot in the cooker. Super for busy holidays when the oven's crammed. That sweet bite wins everyone over.
Stuff You'll Need
- Butter: 4 spoonfuls, chunked
- Maple Syrup: 1/4 cup, the legit kind
- Brown Sugar: Packed, half a cup
- Cinnamon: 1 spoon, ground up
- Salt: Toss in a big pinch
- Baby Carrots: 2 pounds, or slice bigger ones
Simple Glazed Carrot Magic
- Check carrots are done:
- Stick a fork in one - should go in easy. Glaze needs to feel tacky.
- Get sauce thick:
- For last half hour: take the lid off and crank heat. Or tip the juice into a skillet, boil it down until sticky, then pour it back.
- Let it cook:
- Pop the lid on. Go high for 3 hours or low for about 5-6 hours, stirring a couple times.
- Toss on butter:
- Dot those butter bits right over the carrots.
- Pour over syrup:
- Drench 'em with maple syrup and mix well.
- Mix in sweet things:
- Sprinkle in brown sugar, cinnamon, and salt. Toss 'em to coat.
- Carrots go in:
- Drop carrots into the slow cooker, let them sit in one layer if you can.
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Best Thing About Slow Cooker
Slow cooker saves the day when the oven's overbooked. No need to check them all the time. All the flavors hang out and mix better this way. They'll be warm until everyone's ready to eat. Big win on hectic cooking days.
Easy To Bring Along
Perfect for potlucks since you can carry them right in the cooker. Just plug it in when you arrive so they stay toasty. Forget battling for oven space. Hot, sweet carrots on the table make people smile.
Change It Up
Can't find maple syrup? Honey's just fine. Only jumbo carrots? Cut 'em into strips. Want more bold taste? Sprinkle extra cinnamon. No brown sugar? White sugar will do. Play around, they still turn out tasty.
Getting That Glaze Spot On
Like it more saucy? Take the lid off near the end. Want sticky thick glaze? Boil the juice in a pan and tip back onto the carrots. Stir slow so you don't mash them up. The sauce thickens more as it cools down.
Make Yours Lighter
Need less sweetness? Just up the maple syrup and drop some brown sugar out. Can't do butter? Use coconut oil instead. To cut calories, just go with less sugar. They won't be as sweet but still yummy. Carrots already taste sweet on their own.
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Frequently Asked Questions
- → I’ve got no maple syrup—what can I use?
Swap in honey! Use the same amount. Corn syrup works too if you have it. No sweet syrups? Just use more brown sugar instead.
Some like golden syrup or agave. Even apple juice concentrate works—use a little less because it’s sweeter. Start with a small amount of sweetener, and add more later if needed. The buttery flavor from the slow cooker makes them delicious even without fancy syrups!
- → Why isn’t my sauce thickening?
Easy fix: Pour the sauce into a pan, heat it on medium-high, and stir until it thickens—should take about 5 minutes.
Or mix a spoon of cornstarch with cold water, then stir it into the hot sauce. Another trick? Take the slow cooker lid off for the last 30 minutes of cooking.
For extra richness, stir in a tiny bit of butter at the end. Keep an eye on it, though. It can thicken quickly!
- → Can I use regular-sized carrots?
Absolutely! Peel them and cut into sticks or rounds (try to keep pieces similar in size so they cook evenly). Smaller pieces will cook faster.
Cutting at an angle can look fancy. Baby carrots are just more convenient, not tastier. Want them to look extra nice? Use a crinkle cutter. Just don’t make the pieces too thin, or they’ll turn mushy.
- → How long will leftovers keep?
Store in a sealed container in the fridge for up to 3 days. They may soften slightly but still taste great. Reheat gently in the microwave or on the stovetop—fast heating will make them mushy.
Some people enjoy them cold on salads! Freezing isn’t a good idea—they get way too soft. If making ahead for a party, undercook them a little so they stay firm when reheated.
- → No slow cooker? What should I do?
Use your oven! Put everything in a covered baking dish at 350°F for around an hour. Stir occasionally, and check when they’re just tender—not mushy.
If the top is browning too much, cover with foil. Short on time? Boil the carrots first, then glaze them in a pan. Steaming and adding the glaze works too. They won’t have the slow-cooked flavor but will still taste great!
Conclusion
If you love easy sides, try honey-glazed parsnips in the slow cooker. Or free up some stove space with garlic mashed potatoes. Maple sweet potatoes are another delight with similar flavors.