Crockpot Brown Sugar Glazed Carrots
Learn how to make tender Crockpot brown sugar glazed carrots with butter, broth and a glossy cornstarch glaze. An easy American side dish for busy weeknights.
If you want a side dish that mostly takes care of itself, these Crockpot brown sugar glazed carrots deserve a place on your table. The slow cooker does the heavy lifting, turning simple carrots into tender pieces wrapped in a buttery, lightly spiced glaze. They fit right alongside your favorite chicken or ground beef dinner.
The glaze is the real star. Brown sugar, butter, broth and lemon juice melt into a sweet, savory sauce that balances the natural earthiness of the carrots. A pinch of cinnamon and a little black pepper add warmth without making the dish taste like dessert.
Choosing and Cutting Your Carrots
Peeling the carrots first lets the glaze cling evenly to every surface. Size matters more than most cooks expect. Carrots of uneven thickness finish at different times, so cut any thick carrots into evenly sized coins and leave smaller ones whole. Matching the pieces is the simplest way to keep some from turning mushy while others still feel firm.
How the Glaze Builds Flavor
Light brown sugar gives the glaze its rich, molasses-tinged sweetness. Whisk it into the broth and lemon juice until mostly dissolved so you don't end up with gritty spots on the carrots. Scatter the butter over the top. As it melts, it adds richness and helps the liquid cling to each piece.
Low-sodium chicken broth keeps the glaze savory rather than purely sweet, and the kosher salt brings the flavors into focus. Taste the sauce before you thicken it, since the balance is easiest to judge at that stage.
Getting a Glossy, Spoon-Coating Finish
This is where many cooks run into trouble. Cornstarch only thickens once the liquid reaches a simmer, so the lid comes off and the heat goes up for the final stage. Whisk the cornstarch and cold water until perfectly smooth, then whisk again right before it goes into the pot so the starch stays suspended.
Watch for the glaze to turn glossy and cling to the back of a spoon. Stir gently to coat the carrots, keeping the pieces intact. Finish with chopped parsley just before serving for a fresh, bright contrast.
Avoiding Common Mistakes
Don't rush the carrots. Test them with a fork before adding the cornstarch, because the glaze is meant to tighten after the carrots have softened. Larger pieces may need extra time on the low setting, so check them rather than relying on the clock alone. A thin glaze usually just needs more time at a simmer with the lid off.
Frequently Asked Questions
Do I need to peel the carrots?
Yes, peeling them first helps the glaze cling evenly. Trim the tops so the carrots are about the same length, cut thick ones into even coins, and leave smaller carrots whole. Uniform pieces cook at a matching pace, which keeps the texture consistent throughout the dish.
How do I know when the carrots are done?
Check them with a fork. They are ready when the fork slides into the thickest piece with little resistance. Do this before adding the cornstarch slurry, since the glaze is designed to thicken after the carrots have softened. If any pieces still feel firm, give them more time on the low setting.
Why is my glaze thin?
Most often the glaze needs more time at a simmer. Cornstarch only thickens once the liquid heats up, so make sure the lid is off and the slow cooker is on high for the final stage. Whisk the slurry right before adding it, and stir until the liquid looks glossy and coats a spoon.
Recipe
Crockpot Brown Sugar Glazed Carrots
Peeled carrots simmer low and slow in a brown sugar, butter and broth glaze until tender, then the liquid is thickened with cornstarch for a glossy coating. Finish with chopped parsley and serve warm as a side dish.
- Course
- Side Dish
- Cuisine
- American
- Difficulty
- Easy
- Servings
- 6 servings
- Prep time
- 20 mins
- Cook time
- 4 hr 15 mins
- Total time
- 4 hr 35 mins
- Calories
- 205 kcal
Ingredients
For the carrots
For the glaze
For serving
Instructions
Prep
Peel the carrots and trim the tops to about 1 inch. Cut any thick carrots crosswise into 1/2-inch-thick coins. Leave smaller carrots whole so the pieces cook at about the same rate.
Slow cooker
Place the carrots in a 4- to 6-quart slow cooker. In a medium bowl, whisk the brown sugar, chicken broth, lemon juice, salt, cinnamon and black pepper until the sugar is mostly dissolved. Pour the mixture over the carrots and scatter the butter pieces on top.
Cover and cook on LOW for 4 hours, or until the carrots are fork-tender. Stir once halfway through if you can, so the carrots soak up the glaze evenly.
Glaze
While the carrots finish, whisk the cornstarch and cold water in a small bowl until smooth. Stir the slurry into the liquid in the slow cooker.
Remove the lid and cook on HIGH for 15 minutes, stirring once, until the liquid is glossy and thickened enough to coat a spoon.
Serve
Gently stir the carrots to coat them in the glaze. Transfer to a serving bowl, sprinkle with the chopped parsley and serve warm.
Notes
- Cornstarch thickens only after the liquid reaches a simmer, which is why the glaze cooks on HIGH with the lid off for the last 15 minutes. Whisk the slurry right before adding it so the starch stays suspended.
- Cut the carrots to a uniform size for even cooking. Larger carrots may need an extra 30 minutes on LOW, so check for fork-tender pieces before adding the cornstarch.
- Leftover carrots keep in an airtight container in the refrigerator for up to 4 days. Reheat them gently in a covered saucepan with a splash of broth to loosen the glaze.
Recipe: https://dishwhisperer.com/crockpot-brown-sugar-glazed-carrots/
