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Crockpot Cinnamon & Maple Caramelized Carrots
Say hello to the easiest holiday veggie dish ever—our Crockpot Cinnamon & Maple Caramelized Carrots. They're sweet, velvety, and warmly spiced. We've taken baby carrots and slowly cooked them to melt-in-your-mouth tenderness in a sticky-sweet maple and brown sugar blend. They'll steal the show at your Thanksgiving table, Christmas feast, or any family get-together. The best part? Your slow cooker does all the work!
What Makes These Carrots Special
You'll want to add this to your favorites because:
- Totally Hands-Off: Your slow cooker handles everything while you focus on other dishes.
- Sweet Comfort Flavors: Brown sugar and maple create a caramel-like coating with cozy cinnamon notes.
- Crowd-Pleaser: Always disappears fast at family dinners and holiday gatherings.
- Prep Ahead: Make them the day before and warm them up when needed.
What You'll Need
- Baby Carrots: Ready to use and naturally sweet. Regular carrots cut into chunks work too.
- Maple Syrup: Go for pure maple for the richest taste, but honey works in a pinch.
- Brown Sugar: Gives that deep caramel-like sweetness you can't get anywhere else.
- Butter: We use salted to balance out the sweetness and add richness.
- Cinnamon: Adds that warm, holiday feeling everyone loves.
- Salt: Just a touch makes all the other flavors pop.
How To Make Them
- Get Your Carrots Ready
- Wash those baby carrots and dump them into your 6-quart crockpot. Nothing fancy needed here.
- Add The Flavor Builders
- Toss in a bit of salt, shake that cinnamon over everything, and sprinkle the brown sugar around. Mix it all up so each carrot gets some of the good stuff.
- Pour In The Sweet Stuff
- Pour your maple syrup all over those carrots and make sure they're laying flat. Cut your butter into little chunks and scatter them on top where they'll slowly melt down.
- Set It And (Almost) Forget It
- Put the lid on and cook on "high" for about 3 hours if you're in a rush, or "low" for 5-6 hours if you've got time. Give them a gentle stir once in a while if you happen to walk by.
- Make That Sauce Amazing
- Want a thicker sauce? Just take the lid off for the last 30 minutes. Or pour the liquid into a small pot and bubble it down until it gets syrupy. Then pour it back over your carrots before you serve them up.
Make Them Even Better
- Go For The Good Syrup: Pure maple syrup makes all the difference. If you can't find it, just add extra brown sugar.
- Try Whole Carrots: Cut regular carrots into sticks or rounds for a homemade look and feel.
- Thicken That Sauce: Don't skip reducing the sauce—it turns into this amazing sticky glaze everyone will talk about.
- Serving Trick: Keep them on the "warm" setting during dinner so they're always perfect when people go for seconds.
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Switch It Up
For no dairy: Swap the butter with coconut oil or your favorite plant-based spread.
Skip refined sugar: Try coconut sugar instead of brown sugar or just use more maple syrup.
Honey twist: Use honey instead of maple for a different kind of sweetness.
Add some crunch: Toss in some toasted pecans or walnuts right before serving.
The Ultimate Side Dish
These Crockpot Cinnamon & Maple Caramelized Carrots will grab everyone's attention at mealtime. They've got that perfect balance of buttery, sweet, and spice that goes amazingly with turkey, ham, or any main dish you're serving. They'll quickly become the side dish everyone asks for by name—whether it's just Sunday dinner or your biggest holiday feast of the year.
Frequently Asked Questions
- → Can I use whole carrots?
Sure, just peel them, then cut into coins or strips. Cook until soft.
- → What if I don't have maple syrup?
Honey or corn syrup works, or just use 3/4 cup brown sugar instead.
- → Why is glaze thickened separately?
It thickens better on a stovetop compared to staying in the slow cooker.
- → Can I prep them early?
Keep them warm for up to two hours on low in the cooker.
- → Why mix during cooking?
Mixing keeps the glaze evenly spread and ensures all carrots cook properly.