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
Scale
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.
