2 pounds carrots, peeled and sliced into 1/2 inch thick rounds
1/4 cup butter, melted
1/4 cup pure maple syrup
2 tablespoons light brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 teaspoon alcohol-free vanilla extract
Instructions
Begin by peeling your whole carrots and trimming the ends. Slice them into uniform rounds about half an inch thick. This ensures that they cook evenly throughout the process. Place the sliced carrots into the bottom of your slow cooker, spreading them out into an even layer.
In a medium mixing bowl, whisk together the melted butter, maple syrup, brown sugar, ground cinnamon, salt, and alcohol-free vanilla extract. Whisk until the sugar has mostly dissolved and the mixture is well combined. This glaze will thicken as it cooks and create a beautiful caramelization.
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 syrup mixture. Cover the slow cooker with the lid and cook on low for 4 to 5 hours, or on high for 2 to 3 hours. The carrots should be tender but not mushy when pierced with a fork.
Once the carrots are tender, remove the lid and give them one final stir. This helps to redistribute the glaze that may have settled at the bottom. If you prefer a thicker glaze, you can leave the lid off for the last 20 minutes of cooking. Transfer to a serving bowl and enjoy while warm.
