Cinnamon carrots with a brown sugar glaze cooked up in a slow cooker is an easy, traditional and throw back carrot side dish recipe that will have you getting your Vitamin A all year round.
That’s not to say that cinnamon and brown sugar don’t remind me specifically of Thanksgiving and Christmas but I had no problems serving them along some seasoned lamb last night either.
Cinnamon carrots with brown sugar glaze is such an easy side dish recipe. You get the benefit of carrots cooking all day and right before you serve, put a gorgeous glaze on them that my husband literally said “YUM!” on first bite last night.
Growing up my grandmother was always the best cook. I knew trips to see her would include vintage favorites like Watergate salad and these giant cookies (bigger than my hand) full of chocolate chips and walnuts that miraculously she never burned. Tins of homemade chocolate dipped Oreo’s, tons of Amish macaroni salad– basically grandma liked food and we all got to enjoy the benefit.
I can’t say that I didn’t come home after long summers with her just a few pounds heavier. Looking back- it was worth it.
Last night I decided to make an old family favorite, cinnamon carrots. These cinnamon carrots are smothered in melted butter, cinnamon and brown sugar, making the sweetest glaze that is so complementary and so pretty on baby carrots.
Crock Pot Cinnamon Carrot Recipe
Before getting started on this carrot side dish recipe, make sure that all ingredients are hand. Once verified the ingredient list, scroll down for step by step recipe instructions and a printable recipe card as well. I want to make it as easy as possible for you to make these carrots right the first time.
- Brown sugar
- Ground Cinnamon
- Ground Ginger
- Salt and Pepper
- 1 large bag of baby carrots (1-2 pounds) – the peeled and cut variety
- melted butter
- non-stick cooking spray
How to make Cinnamon Glazed Carrots
Prep Crock pot by spraying non-stick cooking spray on all sides and bottom.
Dump baby carrots into a prepared slow cooker and pour 3 MELTED tablespoons of butter on top.
Mix well so all carrots are evenly coated.
Turn slow cooker on high for 3-4 hours. Please note that after 3 hours, carrots can easily go from tender to slightly burned, so check on carrots every 15 minutes till complete to avoid any over cooking.
Prepping Brown Sugar Glaze
Mix remaining ingredients in a bowl, which include brown sugar, ground ginger, ground cinnamon and salt and pepper.
Pour sugar mixture over carrots in the crock pot and stir. Brown sugar should melt almost immediately and create a delicious glaze.
Serve cinnamon carrots while hot.
More Carrot Side Dish Recipes
Carrots are an amazing and often underused side dish. Try Parmesan Roasted Carrots (also with baby carrots), old fashioned carrot salad recipe with raisins which is perfect for Easter Sunday, and crinkle cut roasted carrots.
Cinnamon Glazed Carrots
- 1/2 cup brown sugar
- 1 1/2 tsp Ground Cinnamon
- 1/2 tsp Ground Ginger
- Salt and Pepper
- 1 large bag of baby carrots, 1-2 pounds of peeled and cut
- 3 tablespoons melted butter
How to make Brown Sugar Glazed Carrots
- Spray crock pot with non-stick cooking spray.
- Dump entire bag of baby carrots into crock pot.
- Melt and pour 3 tablespoons of butter on top of baby carrots and mix.
- Slow cook carrots on high for 3-4 hours. After 3 hours, check on carrots every 15 minutes until fork tender. Overcooking can result in some of the bottom carrots being burned.
- Mix together brown sugar, ground cinnamon, ground ginger, and salt and pepper.
- Pour brown sugar mixture over baby carrots and stir. Brown sugar should melt almost immediately and create a delicious glaze.
- Serve carrots immediately while hot and melted.
Amount Per Serving: Calories: 88Total Fat: 4gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 11mgSodium: 84mgCarbohydrates: 13gFiber: 1gSugar: 12gProtein: 0g
Nutritional information is automatically calculated with ingredients and serving size and may not be accurate. Please always double check with your own nutritional apps as well.