INGREDIENTS
- 2 pounds baby carrots
- 1/4 cup packed brown sugar
- 1 teaspoon sea salt
- 1/2 teaspoon ground cinnamon
- 1/4 cup maple syrup
- 1/3 cup butter
- fresh thyme for garnish
INSTRUCTIONS
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Place the baby carrots, brown sugar, salt, and cinnamon into a 5 or 6 quart crockpot and stir to combine.
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Add the maple syrup to the crockpot and stir to coat the carrots.
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Cut the butter into pats and layer over the carrots.
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Place the lid over the crockpot. Cook the carrots on high for 3 hours.
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After 3 hours, uncover the crockpot. Allow the carrots to continue to cook on high for 30 minutes without the lid (this will allow the glaze to thicken slightly).
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If desired, garnish the carrots with a few sprigs of fresh thyme, then serve warm.
TIPS & NOTES:
Be sure to use real maple syrup and not pancake syrup for this recipe. Honey also works well.
For an even thicker glaze, remove the carrots from the slow cooker with a slotted spoon and place in a serving dish. Transfer the liquid to a sauce pan over medium heat and bring to a boil. Simmer for 5 minutes, stirring often, to thicken. Pour the glaze over the carrots and serve.