If you’re looking for a side dish that is both comforting and bursting with flavor, the Delicious Slow-Cooker Maple Glazed Carrots & Brussels Sprouts Recipe is about to become your new favorite. This easy-to-make recipe transforms simple vegetables into a luscious, sweet, and savory treat that will fill your kitchen with irresistible aromas. The slow cooker does all the work, letting the maple syrup and butter meld perfectly with your carrots and Brussels sprouts for a melt-in-your-mouth experience that’s ideal for weeknight dinners or holiday gatherings.
Ingredients You’ll Need
This recipe calls for a handful of straightforward ingredients, each playing a crucial role in balancing sweetness, richness, and a touch of spice. Together, they create an impressive dish with minimal effort and maximum flavor.
- 1 lb Brussels sprouts (trimmed and halved): Provides that earthy, slightly nutty flavor and a lovely texture contrast.
- 1 lb carrots (peeled and sliced): Adds natural sweetness and vibrant color to brighten up the dish.
- 3 tablespoons maple syrup: The star sweetener, giving a warm, complex sweetness that caramelizes gently in the slow cooker.
- 2 tablespoons unsalted butter (melted): Brings richness and smooth mouthfeel that elevates the glaze.
- 1 tablespoon olive oil: Helps coat the veggies evenly and adds a subtle fruity flavor.
- 1 tablespoon Dijon mustard: Adds a gentle tang and depth, cutting through the sweetness perfectly.
- ½ teaspoon garlic powder: Provides a mild savory note without overpowering the dish.
- ½ teaspoon salt: Enhances all the natural flavors and balances the sweetness.
- ¼ teaspoon black pepper: A little kick that keeps the flavor interesting.
- ¼ teaspoon crushed red pepper flakes (optional): Offers a subtle heat if you prefer a slight spicy touch.
- 1 tablespoon balsamic vinegar: Added at the end to give a tangy brightness that lifts the entire dish.
- Chopped fresh parsley (for garnish, optional): Adds a fresh, herbal pop of color and flavor at serving.
How to Make Delicious Slow-Cooker Maple Glazed Carrots & Brussels Sprouts Recipe
Step 1: Prepare the Glaze and Vegetables
Begin by mixing together the maple syrup, melted butter, olive oil, Dijon mustard, garlic powder, salt, black pepper, and red pepper flakes (if using) in a large bowl. This glaze is the heart of the dish, blending sweet, savory, and tangy flavors that will soak into the vegetables. Toss the trimmed and halved Brussels sprouts along with the peeled and sliced carrots in this mixture until each piece is thoroughly coated. This ensures every bite is full of that luscious maple goodness.
Step 2: Slow-Cook to Perfection
Transfer the coated vegetables to a 4–6 quart slow cooker, spreading them out evenly. Cover and cook on low for 4–5 hours or on high for 2–3 hours. The goal is to reach tender, yet firm veggies that have soaked up the maple glaze without becoming mushy. The slow cooker gently softens the Brussels sprouts and carrots while allowing the flavors to intensify beautifully over time.
Step 3: Final Touches Before Serving
When the cooking time is up, drizzle the balsamic vinegar over the warm vegetables and give everything a gentle toss to combine. The vinegar adds a lovely tang that balances the sweetness, creating layers of complexity. Garnish with chopped fresh parsley if you like for a vibrant finish that makes the dish pop both in flavor and presentation.
How to Serve Delicious Slow-Cooker Maple Glazed Carrots & Brussels Sprouts Recipe
Garnishes
A sprinkle of toasted pecans or a crumble of goat cheese transforms this side into something truly special. These garnishes add texture and creamy or crunchy contrasts that make every bite exciting.
Side Dishes
This recipe pairs beautifully with roasted chicken, pan-seared salmon, or a hearty grain bowl. Its sweet and savory profile complements a wide range of main dishes, making it a versatile star of your meal.
Creative Ways to Present
For a twist, serve the glazed vegetables on a bed of creamy mashed potatoes or tossed with quinoa for a veggie-packed salad. You can also roast any leftovers for a few minutes under the broiler to achieve a caramelized, slightly crispy finish that’s irresistibly tasty.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors actually continue to meld and deepen, making for a delicious next-day meal or snack.
Freezing
You can freeze the cooked carrots and Brussels sprouts in a freezer-safe container for up to 2 months. Be sure to cool them completely before freezing to maintain the best texture.
Reheating
Reheat leftovers gently on the stovetop or in the microwave. Adding a small splash of water and tossing occasionally will help prevent the vegetables from drying out. For a crispier texture, spread them on a baking sheet and roast at 400°F for 10-15 minutes.
FAQs
Can I use frozen vegetables for this recipe?
Fresh is best because frozen Brussels sprouts and carrots might release extra moisture that can dilute the glaze. However, if you’re short on time, thaw and drain them well before coating with the glaze.
Is this recipe gluten-free?
Yes! All ingredients, including the Dijon mustard and maple syrup, are naturally gluten-free, making this a safe and delicious option for a gluten-free diet.
Can I make this recipe without butter?
Absolutely! You can substitute the butter with additional olive oil or a plant-based butter alternative if you prefer a dairy-free version.
How spicy is this dish?
The crushed red pepper flakes are optional and used sparingly, so the recipe has just a hint of warmth. Feel free to omit them if you prefer no spice or increase slightly for more kick.
What size slow cooker should I use?
A 4 to 6-quart slow cooker works perfectly, providing enough room for the veggies to cook evenly without overcrowding, which helps them develop the best texture.
Final Thoughts
Trust me when I say that the Delicious Slow-Cooker Maple Glazed Carrots & Brussels Sprouts Recipe is a total game changer for your veggie side dishes. It’s easy, flavorful, and just plain comforting in the best way. Once you try it, you’ll want to make it a regular on your table, whether for busy weeknights or cozy holiday feasts. Give it a go—you won’t regret it!
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Delicious Slow-Cooker Maple Glazed Carrots & Brussels Sprouts Recipe
- Prep Time: 10 minutes
- Cook Time: 4 hours (on low)
- Total Time: 4 hours 10 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Slow Cooking
- Cuisine: American
- Diet: Vegetarian, Gluten Free
Description
This Delicious Slow-Cooker Maple Glazed Carrots & Brussels Sprouts recipe offers a perfect balance of sweet and savory flavors. Tender Brussels sprouts and carrots are coated in a rich maple syrup glaze with hints of Dijon mustard and garlic, slow-cooked to perfection. Easily prepared in a slow cooker, this comforting side dish is ideal for holiday meals or any day when you want a flavorful vegetable accompaniment that requires minimal effort.
Ingredients
Vegetables
- 1 lb Brussels sprouts, trimmed and halved
- 1 lb carrots, peeled and sliced
Glaze
- 3 tablespoons maple syrup
- 2 tablespoons unsalted butter, melted
- 1 tablespoon olive oil
- 1 tablespoon Dijon mustard
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon crushed red pepper flakes (optional)
Finishing
- 1 tablespoon balsamic vinegar
- Chopped fresh parsley (for garnish, optional)
Instructions
- Prepare the glaze: In a large bowl, whisk together the maple syrup, melted butter, olive oil, Dijon mustard, garlic powder, salt, black pepper, and crushed red pepper flakes if using. Make sure the ingredients are fully combined to create a smooth glaze.
- Coat the vegetables: Add the trimmed and halved Brussels sprouts and peeled, sliced carrots to the glaze. Toss thoroughly until all the vegetables are evenly coated with the mixture to ensure they absorb the flavors evenly during cooking.
- Cook in slow cooker: Transfer the coated vegetables along with the glaze mixture into a 4 to 6 quart slow cooker. Cover the slow cooker and set the temperature to low. Cook for 4 to 5 hours, or alternatively on high for 2 to 3 hours. Cook until the vegetables are tender but still hold their shape without becoming mushy.
- Finish and serve: Before serving, drizzle the balsamic vinegar over the cooked vegetables and gently toss them to distribute the vinegar evenly. Garnish with chopped fresh parsley if desired, then serve warm as a delightful side dish.
Notes
- For added texture and flavor, sprinkle toasted pecans or crumbled goat cheese on top just before serving.
- Leftovers can be roasted in the oven to develop a caramelized, slightly crisp texture, enhancing the flavor for the next day.
