2 pounds baby carrots, or whole carrots peeled and cut into rounds
1/4 cup unsalted butter, melted
1/4 cup pure maple syrup
1/4 cup light brown sugar, packed
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon black pepper
1 tablespoon fresh parsley, chopped for garnish
Instructions
Start by rinsing your carrots under cold water. If you are using whole carrots, peel them and slice them into uniform rounds or diagonal sticks about one inch thick. Place the carrots into the bottom of your slow cooker, spreading them out into an even layer.
In a small mixing bowl, combine the melted butter, maple syrup, brown sugar, salt, cinnamon, ginger, and black pepper. Whisk the mixture until the sugar has mostly dissolved and the spices are evenly distributed throughout the liquid.
Pour the glaze mixture over the carrots in the slow cooker. Use a large spoon or spatula to toss the carrots until every piece is thoroughly coated in the sweet sauce. This ensures that the flavor penetrates the vegetables as they soften.
Cover the slow cooker with its lid. Set the temperature to High and cook for 3 to 4 hours, or set it to Low for 6 to 7 hours. The carrots are finished when they are tender enough to be easily pierced with a fork but still hold their shape.
Once the carrots are tender, give them one final stir to recoat them in the thickened glaze at the bottom of the pot. Transfer the carrots to a serving dish and sprinkle with fresh chopped parsley for a pop of holiday color before serving.
