Description
Immerse yourself in the comforting embrace of Maple-Glazed Carrots with Cinnamon and Butter, a side dish that promises to elevate the dining experience with its luscious and hearty flavors. This recipe skillfully combines the natural sweetness of baby carrots with the delectable richness of maple syrup and brown sugar, all accented by a hint of cinnamon. Perfect for family dinners or special gatherings, these glazed carrots cater to both sweet and savory palates.
Ingredients
Scale
- 2 pounds baby carrots
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ cup packed brown sugar
- ¼ cup real maple syrup
- ⅓ cup butter, cubed
Instructions
- Prepare the Slow Cooker: Begin by placing the 2 pounds of baby carrots into a 6-quart slow cooker.
- Add Dry Ingredients: Sprinkle the carrots with ½ teaspoon of salt, ½ teaspoon of ground cinnamon, and ¼ cup of packed brown sugar. Stir everything together to ensure the carrots are evenly coated.
- Incorporate Liquids: Pour ¼ cup of real maple syrup over the coated carrots, tossing well to distribute the syrup thoroughly.
- Add Butter: Spread the carrots out evenly across the base of the slow cooker. Dot the surface with ⅓ cup of cubed butter.
- Cooking Time: Cover the slow cooker with its lid. Set to cook on “high” for 3 hours, or on “low” for 5-6 hours. If possible, stir the carrots 1-2 times during cooking to ensure even flavor distribution.
- Thicken the Glaze: For a thicker glaze, remove the lid during the last 30 minutes of cooking and set the slow cooker to “high.” Alternatively, for a more controlled thickening, transfer the carrots to a bowl and pour the liquid into a saucepan. Simmer over medium-high heat, whisking frequently, until the glaze reduces and thickens, about 5 minutes.
- Prep Time: 10 minutes
- Cook Time: 3-6 hours