If you’re searching for a cozy, flavorful side dish that brings warmth and a touch of sweetness to your table, the Slow-Cooker Maple Glazed Carrots and Brussels Sprouts Recipe is an absolute must-try. This dish combines tender baby carrots and halved Brussels sprouts cloaked in a luscious maple syrup glaze, enriched with buttery goodness and fragrant herbs. It’s the perfect way to enjoy comforting vegetables that taste as if they’ve been slow-roasted to caramelized perfection without any fuss, making every bite a delightful balance of sweet, savory, and earthy flavors.
Ingredients You’ll Need
The magic behind this Slow-Cooker Maple Glazed Carrots and Brussels Sprouts Recipe lies in its simple yet essential ingredients, each playing a crucial role in crafting the perfect harmony of taste, texture, and vibrant color. You’ll find yourself amazed at how these pantry staples work together to create such an extraordinary dish.
- 1 pound baby carrots: Their natural sweetness and tender texture shine beautifully after slow cooking.
- 1 pound Brussels sprouts, trimmed and halved: Adding a slightly nutty and earthy counterpoint, these become wonderfully caramelized.
- 1/2 cup pure maple syrup: Provides a rich, sweet glaze that infuses every veggie with deep autumn warmth.
- 1/4 cup unsalted butter, melted: Enhances the glaze with a silky, lush mouthfeel and a subtle richness.
- 1 teaspoon salt: Balances the sweetness and draws out the natural flavors of the vegetables.
- 1/2 teaspoon black pepper: Adds a gentle heat and complexity without overpowering.
- 1 teaspoon garlic powder: Brings a savory depth that complements the maple syrup effortlessly.
- 1 teaspoon onion powder: Lends a mild, sweet-umami undertone to the glaze.
- 1 tablespoon fresh thyme (or 1 teaspoon dried thyme): Sprinkles in an herbal brightness that lifts the entire dish.
How to Make Slow-Cooker Maple Glazed Carrots and Brussels Sprouts Recipe
Step 1: Prep Your Vegetables
Begin by placing the baby carrots and the trimmed, halved Brussels sprouts directly into the slow cooker. No need to pre-cook or blanch; these hearty vegetables will slowly soften and soak up the flavors perfectly during the cook time.
Step 2: Mix the Maple Glaze
In a separate bowl, whisk together pure maple syrup, melted unsalted butter, salt, black pepper, garlic powder, onion powder, and thyme. This mixture is the heart of our Slow-Cooker Maple Glazed Carrots and Brussels Sprouts Recipe, combining sweet, savory, and herbal notes into one irresistible glaze.
Step 3: Coat the Vegetables
Pour the maple glaze over the carrots and Brussels sprouts inside the slow cooker. Toss them thoroughly to ensure every bit of vegetable is beautifully coated in that sweet and buttery goodness.
Step 4: Slow Cook to Perfection
Cover the slow cooker with its lid and set it to cook on low for 4 to 5 hours, or if you’re short on time, use the high setting for 2 to 3 hours. The veggies will turn tender and infused with the maple glaze, resulting in a melt-in-your-mouth experience that only slow cooking can bring.
Step 5: Give It a Good Stir and Serve
Once cooking is complete, gently stir everything to redistribute the glaze and mix the softened veggies evenly. Your Slow-Cooker Maple Glazed Carrots and Brussels Sprouts Recipe is now ready to be enjoyed!
How to Serve Slow-Cooker Maple Glazed Carrots and Brussels Sprouts Recipe
Garnishes
Sprinkle a handful of toasted pecans or walnuts for a delightful crunch or some freshly chopped parsley to add a pop of fresh green color and brightness. A light dusting of flaky sea salt right before serving can also elevate the flavor profile beautifully.
Side Dishes
This recipe shines on its own but pairs wonderfully with roasted chicken, grilled pork, or even a hearty grain bowl with quinoa or farro. The glaze’s sweetness complements savory mains and balances out richer dishes perfectly.
Creative Ways to Present
Consider serving these glazed veggies on a platter lined with fresh thyme sprigs for an inviting centerpiece. You can also toss them through mixed greens for a warm winter salad or use them as a topping on creamy mashed potatoes for extra texture and flavor.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftovers to an airtight container and refrigerate. These glazed veggies keep well for up to 3 days, making them a fantastic option for meal prepping or a quick side on busy days.
Freezing
While freezing is possible, the texture of the Brussels sprouts may change slightly upon thawing. If you need to freeze, place the cooled vegetables in a freezer-safe container and consume within 1 month for best quality.
Reheating
Reheat leftovers gently in the microwave or on the stovetop over low heat to retain their tender texture and avoid drying out. A quick stir during reheating helps redistribute the glaze evenly.
FAQs
Can I use frozen vegetables for this recipe?
Using fresh vegetables works best here because they hold up better in slow cooking and absorb the glaze perfectly. Frozen carrots or Brussels sprouts might release extra water and become mushy.
Is there a substitute for maple syrup?
If you don’t have maple syrup on hand, honey or agave nectar can be used, though maple syrup imparts a unique flavor that makes this recipe special.
Can I make this recipe without butter?
Yes, you can substitute butter with olive oil or a vegan buttery alternative. The texture might be slightly different but still delicious.
What if I don’t have a slow cooker?
You can roast the vegetables in the oven at 400°F, tossing them halfway through, until tender and caramelized — about 25-30 minutes. Toss with the maple glaze before and after roasting for best results.
How can I make this dish spicy?
Add a pinch of cayenne pepper or red pepper flakes to the maple glaze mixture for a hint of heat that contrasts beautifully with the sweetness.
Final Thoughts
This Slow-Cooker Maple Glazed Carrots and Brussels Sprouts Recipe has quickly become one of my favorite ways to enjoy veggies with minimal effort and maximum flavor. It’s truly a crowd-pleaser that feels special yet demands so little time and energy. I wholeheartedly encourage you to give it a try, especially on busy weeknights or festive occasions. Your taste buds and dinner guests will thank you.
Print
Slow-Cooker Maple Glazed Carrots and Brussels Sprouts Recipe
- Prep Time: 15 minutes
- Cook Time: 4-5 hours (low) or 2-3 hours (high)
- Total Time: 4 hours 15 minutes to 5 hours 15 minutes (low) or 2 hours 15 minutes to 3 hours 15 minutes (high)
- Yield: 6 servings
- Category: Side Dish
- Method: Slow Cooking
- Cuisine: American
- Diet: Vegetarian
Description
This Slow-Cooker Maple Glazed Carrots and Brussels Sprouts recipe combines tender vegetables with a sweet and savory maple glaze, perfect for an easy and flavorful side dish. Cooked low and slow, the carrots and Brussels sprouts absorb the rich flavors of maple syrup, butter, and herbs, making it an ideal complement to any meal.
Ingredients
Vegetables
- 1 pound baby carrots
- 1 pound Brussels sprouts, trimmed and halved
Glaze
- 1/2 cup pure maple syrup
- 1/4 cup unsalted butter, melted
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon fresh thyme (or 1 teaspoon dried thyme)
Instructions
- Prepare the vegetables: Place the baby carrots and halved Brussels sprouts directly into the slow cooker, ensuring an even layer for uniform cooking.
- Make the maple glaze: In a separate bowl, whisk together the pure maple syrup, melted unsalted butter, salt, black pepper, garlic powder, onion powder, and thyme until well combined.
- Coat the vegetables: Pour the maple glaze evenly over the carrots and Brussels sprouts in the slow cooker, tossing gently to coat all the vegetables thoroughly.
- Cook the vegetables: Cover the slow cooker and cook on low heat for 4 to 5 hours or on high heat for 2 to 3 hours, until the vegetables are tender and infused with the maple glaze flavors.
- Finish and serve: Stir the glazed vegetables well before serving to distribute the flavors evenly. Enjoy this warm and hearty side dish alongside your favorite main courses.
Notes
- For a stronger herb flavor, use fresh thyme instead of dried.
- You can substitute unsalted butter with olive oil for a dairy-free version.
- Adjust the cooking time slightly depending on your slow cooker model and desired vegetable tenderness.
- These glazed vegetables pair especially well with roasted meats and holiday meals.
