Slow Cooker Brown Sugar Carrots

Slow Cooker Brown Sugar Carrots are an easy (and inexpensive) side dish for your holiday meals! Much lower in calories than sweet potatoes with a similar awesome flavor!

Slow Cooker Brown Sugar Carrots are an easy (and inexpensive) side dish for your holiday meals! Much lower in calories than sweet potatoes with a similar awesome flavor!

Slow Cooker Brown Sugar Carrots utilize one of my favorite low carb hacks, carrots instead of potatoes. Yes we are adding butter and sugar here so this is not a dieters dream, but the fact remains, the carrots will have the same buttery, amazing, tender and creamy flavors of your favorite roasted sweet potatoes.

Also, with just four ingredients you’ll love this side dish. Did I mention the cost? With a 5 pound bag of organic carrots costing $4.00 here I have a side dish that can serve 10-12 people for less than 5$. And it looks beautiful.

I did gussy it up with some of my Slow Cooker Candied Cinnamon Pecans but you don’t have to if you don’t want to. This dish is a winner!

Tips for awesome Brown Sugar Glazed Carrots:

  • In a slow cooker you can slice them as thick as you’d like. I kept them small for the kids to enjoy too, but have left them thicker and larger when I wanted to mimic sweet potatoes more.
  • You can even cook these on the side of another side dish. Place inside a sheet of foil folded up and you can cook these next to Brussels Sprouts, knocking out two side dishes at once!
  • Utilize the “keep warm” function 20 minutes shy of the cook time if you need to keep them warm a while. It’ll help prevent overcooking.

Easy five ingredient Slow Cooker Brown Butter Glazed Carrots.

How to Cook Brown Sugar Carrots:

  • In the slow cooker: Cook on low for 4 hours.
  • In the oven: Toss with all the ingredients in a foil lined pan. Cook at 375 degrees for 25-30 minutes.
  • On the stovetop: Boil the carrots for 5-7 minutes. Then add to the pan with the same ingredients. Cook until glazed and thickened.

Looking for more side dishes?

Tools Used in this Slow Cooker Brown Sugar Carrots recipe:
Slow Cooker: Love this slow cooker and how programmable it is, it has been a workhorse for me… until…
My New Slow Cooker: This recipe was made in this slow cooker. For larger roasts I also brown the meat in the insert and not lose a bunch of the flavor by transferring the meat and leaving the browned bits behind. If you’re thinking of a new slow cooker, consider it if your budget is open.

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Slow Cooker Brown Sugar Carrots

Slow Cooker Brown Sugar Carrots are an easy (and inexpensive) side dish for your holiday meals! Much lower in calories than sweet potatoes with a similar awesome flavor!
Yield 12 Servings
Prep Time 5 minutes
Cook Time 4 minutes
Total Time 9 minutes
Course Side Dish
Cuisine American
Author Sabrina Snyder

Ingredients
 

  • 5 pounds carrots , peeled and cut into 3/4" coins
  • 1/4 cup unsalted butter
  • 1/2 cup brown sugar , packed
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon Kosher salt

Instructions

Nutrition

Calories: 146kcal | Carbohydrates: 27g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 230mg | Potassium: 616mg | Fiber: 5g | Sugar: 17g | Vitamin A: 31690IU | Vitamin C: 11.1mg | Calcium: 71mg | Iron: 0.6mg
Keyword: crock pot carrots, slow cooker brown sugar carrots, slow cooker carrots, slow cooker glazed carrots
Slow Cooker Brown Sugar Carrots are an easy (and inexpensive) side dish for your holiday meals! Much lower in calories than sweet potatoes with a similar awesome flavor!
Easy five ingredient Slow Cooker Brown Butter Glazed Carrots.

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. I will be making this side dish for our Christmas dinner. I’m on a low carb diet so these will be better on the carb chart than mashed potatoes. Even though I followed your directions exactly for the pecan halves they didn’t have that wonderful crispiness that cooking them in the oven does. I did like the ease of doing them in the crock pot though. I think next time I’ll follow the recipe for the pecan halves but not add the water.

  2. OK, I’m a little confused. In part of the recipe with it and this time it says four minutes however in the instructions it says four hours. What’s the deal? Is that somehow an instant pot version or just a typo? I really want to try these since I am the head chef at Casa Del Dennis

    1. It seems to be a glitch, so sorry. It should be in the slow cooker for 4 hours. I’ll try and figure out how to fix it because it doesn’t seem like the edit is sticking.

  3. Was thinking the carrots would be salted from the can…guess I will just make them and taste towards the end….thank you.

  4. I have several cans of sliced carrots…needing a quick side dish for a funeral dinner…wondering if I drained them and placed is saucepot and added remaining items except the salt, if they would turn out ok? About how long should they cook?

    1. Yes! And since cooked you’d only really need to cook down the glaze. I’d add least a tiny bit of salt though, seasoning is important.

  5. Tried making these and it was my first time ever making carrrots. I take issue with the lack of directions for the oven method. You didn’t mention that I needed to boil them first before placing in the oven. I cooked them as directed and they were hard and inedible. I’ll have to steam them or something to be able to eat them. 

    1. I’m so sorry you had an issue with the oven method. Just to clarify, you don’t need to boil them at all before placing them in the oven. As long as they are cut into smaller slices and spread out on a baking sheet, they should come out completely tender after the recommended bake time.

  6. My family will love these! I think they will be a new addition to my Thanksgiving menu!