This crockpot glazed carrots recipe looks just as at home at your holiday dinner as it does on a busy weeknight. A brown sugar mixture poured over tender carrots will have the whole family asking for second helpings of their new favorite side dish—even the picky eaters. Are you ready for dinner time?
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What’s in this Crockpot Glazed Carrots recipe?
Whole carrots, brown sugar, and a few hours of slow cooking make the easiest veggie side dish! Using your Crockpot is such a simple way to make brown sugar glazed carrots.
- Apple Cider: Be sure to use apple cider, not apple cider vinegar.
- Brown Sugar: Dark or light both work to add a rich sweetness to the glaze.
- Salt: Add just a bit of salt to balance the sweet.
- Spices: Ground cinnamon and nutmeg add the perfect warm flavors to these glazed carrots. And cayenne adds a kick of heat (those this is optional).
- Carrots: Whole, frozen, or baby carrots will all work.
- Butter: Use unsalted butter. If you only have salted, skip the added salt.
- Cornstarch: This (and a little bit of water) is key to creating a thicker glaze.
Pro Tip: Sprinkle fresh dill, fresh thyme, or orange zest on the finished dish for a pop of color and bright flavor.
Variations on Brown Sugar Glazed Carrots
Turn these into Crockpot honey-glazed carrots by replacing the ¼ cup of brown sugar with 1 tablespoon of brown sugar and 3 tablespoons of honey. You could also use maple syrup if you prefer!
Amp up the sweetness (and your daily vegetable serving) by adding sweet potatoes cut into the same size as your carrots. Variety is the spice of life!
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I like to use cut-up whole carrots, but you can also use baby carrots or frozen carrots for this recipe.
Tender perfection is a waiting game! Raw carrots tend to need a bit longer than other vegetables to cook in a crockpot, so plan on at least 2½ hours of cook time. I cooked mine for 3 hours.
You can overcook anything in a crockpot! To ensure you don’t overcook your carrots, start checking on them at around 2½ hours. They should be fork-tender, but they should not fall apart when pierced.
If you’d prefer to cook your carrots on low, start checking them at 4 hours. They may take up to 6 hours to cook through.
Yes! Simply make them as directed, let them cool, then store them in an airtight container in the refrigerator until ready to reheat. Reheat in the microwave, in the slow cooker, or in a foil-covered baking dish until warmed through.
How to Store and Reheat
Store leftover crockpot glazed carrots in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave, in the crockpot, or in a foil-covered baking dish in a 350°F oven for 10-15 minutes.
How to Freeze
Freeze crockpot glazed carrots in an airtight container or Ziplock bag for up to 3 months. Let thaw overnight in the refrigerator before reheating.
What to Serve with Slow Cooker Glazed Carrots
This great recipe is perfect for any night of the week—and it pairs well with others. For a Sunday dinner table, pair these Crockpot glazed carrots with a honey glazed Pork Tenderloin, a classic Pot Roast, or Whole Roast Chicken. Recreate a family favorite holiday dinner with Creamy Mashed Potatoes, or go for a more casual dinner by making a simple Grilled Salmon as the carrots are finishing in the slow cooker.
Crockpot Glazed Carrots Recipe
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Ingredients
- 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
Recommended Equipment
Instructions
- 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.
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- 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.
Nutrition Information
