Ingredients
2 lbs (900 g) whole baby carrots or 6–7 medium carrots, peeled and cut into 1-inch diagonal chunks (thicker ends halved lengthwise for even cooking)
½ cup (100 g) dark brown sugar, firmly packed (light works, but dark adds deeper molasses notes)
¼ cup (57 g) unsalted butter, melted and slightly cooled
½ tsp fine sea salt (adjust to taste—balances sweetness beautifully)
Optional nuance: 1 tsp freshly grated orange zest or ¼ tsp ground ginger (stir into glaze)
Step-by-Step Instructions
Prep the pot: Lightly grease the slow cooker insert with butter or nonstick spray—avoid aerosol sprays with propellants (they can leave residue).
Layer with care: Arrange carrots in a single, snug layer—no stacking. This ensures even glazing and prevents steaming.
Make the glaze: In a small bowl, whisk melted butter, brown sugar, and salt until smooth and glossy—about 30 seconds. It should resemble thick maple syrup. Stir in optional zest or spice, if using.
Coat gently: Pour glaze evenly over carrots. Using a silicone spatula, fold once or twice—just to lightly coat. Don’t overmix; you want pools of glaze to caramelize around the carrots.
Cook low & slow: Cover and cook on LOW 5–6 hours (ideal for tender-but-intact carrots) or HIGH 2.5–3 hours (softer, more jammy texture). Carrots are done when fork-tender and glistening, with a deep amber glaze clinging to every curve.
Finish with love: Uncover, give one gentle stir to redistribute glaze, and let sit 5 minutes. The sauce will thicken slightly as it cools. Taste—add a pinch more salt if needed to brighten flavors.
Tips for Perfect Gravy
(Note: This recipe is intentionally glaze-based—but for a silken carrot-infused gravy, transfer ½ cup of the cooking liquid to a saucepan, whisk in 1 tsp cornstarch slurry, and simmer 2 minutes. Drizzle over roast chicken.)
Serving Suggestions
Alongside roasted turkey or glazed ham (holiday showstopper)
With pan-seared pork chops and mashed potatoes
As a sweet-savory counterpoint to spicy blackened fish
For brunch: spoon over buttered cornbread or alongside scrambled eggs
Elevated touch: Garnish with toasted pecans or a sprinkle of flaky sea salt
Storage & Make-Ahead Tips
Refrigerate in an airtight container up to 4 days. Flavors meld beautifully overnight.
Reheat gently: microwave in 30-sec intervals, stirring between, or warm in a skillet with 1 tsp butter and 1 Tbsp water to revive glaze.
Freeze not recommended—carrots become waterlogged upon thaw.
Frequently Asked Questions
Can I use honey or maple syrup?
Yes—but reduce to ⅓ cup and add 1 Tbsp butter extra. Expect a looser glaze and brighter (less caramelized) flavor.
Why are my carrots still firm?
Slow cookers vary. Extend time in 30-min increments. Older/larger carrots need more time—check tenderness, not the clock.
Can I double the recipe?
Yes—but use a 6-qt or larger slow cooker and increase cook time by 30–60 minutes. Don’t overcrowd.
Allergy Information
Contains: Dairy (butter).
Naturally gluten-free, nut-free, soy-free, egg-free.
Dairy-free option: Use plant-based butter (e.g., Miyoko’s or Country Crock Plant Butter). Avoid coconut oil—it hardens when cool.
Nutrition Facts
(Per ½-cup serving, 1 of 8)
Calories: 110 | Protein: 1g | Fat: 4g (sat 2.5g) | Carbs: 19g | Fiber: 3g | Sugar: 14g | Sodium: 150mg
Final Thought
There’s humility in this dish—and wisdom. It asks for little, gives much, and reminds us that the best things in life often come slowly, sweetly, and without pretense. As the carrots soften and the kitchen fills with the scent of brown sugar and butter, you’re not just making a side dish. You’re keeping a tradition alive—one that believes in patience, in simplicity, and in the quiet joy of food that nourishes more than the body. Serve it warm, share it freely, and savor the kind of comfort that lingers long after the last bite.
