Crockpot Glazed Carrots Recipe
Course: Side Dish
Cuisine: American
Prep Time: 10 minutes minutes
Cook Time: 3 hours hours 15 minutes minutes
Total Time: 3 hours hours 25 minutes minutes
Servings: 6
Calories: 179kcal
Making brown sugar glazed carrots in a Crockpot is the easiest way to get a healthy yet delicious side dish for any meal.
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- ½ cup apple cider (not apple cider vinegar!)
- ¼ cup brown sugar
- ½ teaspoon kosher salt
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon ground cayenne pepper optional, for a kick
- 2 pounds carrots cut into 2-inch lengths
- ¼ cup unsalted butter cut into slices (½ stick)
- 1 tablespoon cornstarch mixed with 1 tablespoon water
Add the cider, brown sugar, salt, cinnamon, nutmeg, and optional cayenne to your crockpot. Whisk to combine.
½ cup apple cider, ¼ cup brown sugar, ½ teaspoon kosher salt, ¼ teaspoon ground cinnamon, ⅛ teaspoon ground nutmeg, ⅛ teaspoon ground cayenne pepper
Add on the carrots and toss to coat.
2 pounds carrots
Top with sliced butter.
¼ cup unsalted butter
Cover and cook on high for 3 hours.
Remove the carrots from the crockpot and set aside on a platter.
Whisk the cornstarch into the remaining liquid. Cover and cook until the glaze has thickened, about 15-30 minutes.
1 tablespoon cornstarch
Pour the thickened liquid over the carrots and serve.
- You can use 2 pounds of whole baby carrots if you prefer.
- For vegan carrots, swap the butter for coconut oil.
- Try topping the carrots with toasted nuts or fresh herbs.
Storage: Store crockpot glazed carrots in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.
Serving: 0.333pound | Calories: 179kcal | Carbohydrates: 27g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 303mg | Potassium: 520mg | Fiber: 4g | Sugar: 18g | Vitamin A: 25513IU | Vitamin C: 9mg | Calcium: 62mg | Iron: 1mg