If you’re searching for a truly delightful side dish, look no further than these Slow-Cooker Maple Glazed Carrots and Brussels Sprouts. With a perfect combination of flavors, this dish brings both sweetness and heartiness to any meal. The tender baby carrots and Brussels sprouts are enveloped in a luscious maple syrup glaze that captivates the taste buds. This recipe is not only simple to prepare but also makes use of the slow cooker, allowing the ingredients to meld together beautifully over several hours.
Whether you’re enjoying a festive dinner, a casual gathering, or simply trying to elevate your weeknight meals, this dish shines brightly on the table. The thoughtful balance of sweet and savory notes takes the standard vegetable side and turns it into a standout star. Plus, the use of natural ingredients like pure maple syrup and fresh thyme means you can indulge guilt-free in this vegetarian-friendly option!
Why You’ll Love This Slow-Cooker Maple Glazed Carrots and Brussels Sprouts
- Addictive Flavor: The combination of maple syrup and butter creates a rich glaze that caramelizes beautifully as the vegetables cook.
- Effortless Preparation: Just combine your ingredients in a slow cooker, set the timer, and let it do the work while you focus on other dishes.
- Versatile Side Dish: Perfect for pairing with a variety of mains, from roasted chicken to festive holiday meals.
- Health Benefits: Packed with vitamins, fiber, and antioxidants, this dish not only tastes good but is good for you!
- vegetarian-friendly: A wholesome option for vegetarian diners without sacrificing flavor or satisfaction.
Preparation Phase & Tools to Use
Before diving into cooking, it’s essential to prepare your kitchen and gather all necessary tools. Begin by ensuring your slow cooker is clean and ready to go. A sturdy cutting board and a sharp knife will be crucial for trimming your Brussels sprouts and chopping the baby carrots. We recommend using a mixing bowl for whisking together the maple syrup and butter; a whisk makes this process easier.
Additionally, gather measuring cups and spoons for accuracy in your ingredient quantities. A spatula will also help you mix everything thoroughly, ensuring that all vegetables are evenly coated in the yummy glaze. Make sure to have a wooden spoon handy to give everything a gentle stir before serving.
Ingredients
- 1 pound baby carrots
- 1 pound Brussels sprouts, trimmed and halved
- 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
Step 1: Prepare the Vegetables
Begin by preparing the baby carrots and Brussels sprouts. Trim the Brussels sprouts by cutting off the tough stem ends and halving them to ensure even cooking. If you’re using whole baby carrots, you can leave them as is, or chop them in half if they are on the larger side. Once prepared, place both the carrots and Brussels sprouts into the slow cooker, providing a colorful blend that will showcase beautifully once cooked.
Step 2: Create the Maple Glaze
In a separate mixing bowl, combine the pure maple syrup and melted unsalted butter. Whisk them together until they are fully incorporated. Then add in the salt, black pepper, garlic powder, onion powder, and fresh or dried thyme. This glaze is crucial as it envelops the vegetables in a deliciously sweet and savory coat. Make sure it’s well combined so that every vegetable gets that fantastic flavor.
Step 3: Combine and Cook
Once your glaze is ready, pour it over the carrots and Brussels sprouts in the slow cooker. Gently toss the vegetables with a spatula to ensure everything is well coated in the sauce. Close the lid of your slow cooker and set it to cook on low for 4-5 hours, or on high for 2-3 hours. Be sure to check on them halfway through cooking; giving them a stir and tasting a piece can help you gauge how tender they are.
Variations
- Protein: Add some cooked bacon or pancetta pieces for an added layer of flavor.
- Vegetables: Try adding parsnips or sweet potatoes for a heartier dish.
- Spices: Experiment with a pinch of nutmeg or cinnamon for a deeper, warmer flavor profile.
Cooking Notes
- For the best taste, use high-quality pure maple syrup without additives; it will make a noticeable difference in flavor.
- Keep an eye on the cooking time; overcooking can cause the vegetables to become mushy.
Serving Suggestions
- Serve alongside roasted meats, such as chicken or turkey, during holiday meals.
- Pair with grilled fish or a hearty vegetarian dish to complete your meal.
Tips
- For leftovers, store in an airtight container in the refrigerator. They will keep for up to 3 days.
- Reheat gently in the microwave or on the stovetop with a touch of water to prevent drying out.
Prep Time, Cook Time, Total Time
- Prep Time: 10 minutes
- Cook Time: 4-5 hours
- Total Time: 4 hours 10 minutes
Nutritional Information
- Calories: 180
- Protein: 2g
- Sodium: 320mg
FAQs
Can I use frozen vegetables instead of fresh?
While fresh vegetables yield the best results, you can use frozen carrots and Brussels sprouts. Just be aware that you may need to adjust the cooking time slightly.
How can I enhance the flavor of the dish?
Adding spices such as nutmeg or cinnamon or even using different herbs can elevate the overall flavor. A splash of balsamic vinegar can also provide a nice tangy balance.
Is this recipe gluten-free?
Yes, all the ingredients used in this recipe are gluten-free, making it a safe choice for those with gluten sensitivities.
What’s the best way to store leftovers?
Store any leftovers in an airtight container in the fridge for up to three days. Reheat gently before serving.
Conclusion
In conclusion, Slow-Cooker Maple Glazed Carrots and Brussels Sprouts is a must-try recipe for anyone looking to brighten their dinner table with a simple yet scrumptious dish. The combination of tender vegetables and sweet maple glaze is sure to impress your family and friends. Don’t hesitate to give this recipe a try, whether for a special occasion or just a regular dinner at home. We’d love to hear your thoughts—feel free to share your experiences or any variations you might have tried in the comments below!
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Delicious Slow Cooker Maple Glazed Carrots and Brussels Sprouts
- Total Time: 4 hours 10 minutes
- Yield: 8 servings 1x
Description
Perfectly sweet and savory, these slow-cooker maple glazed carrots and Brussels sprouts will delight your taste buds.
Ingredients
- 1 pound baby carrots
- 1 pound Brussels sprouts, trimmed and halved
- 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
- Begin by preparing the baby carrots and Brussels sprouts. Trim the Brussels sprouts by cutting off the tough stem ends and halving them to ensure even cooking. If you’re using whole baby carrots, you can leave them as is, or chop them in half if they are on the larger side. Once prepared, place both the carrots and Brussels sprouts into the slow cooker.
- In a separate mixing bowl, combine the pure maple syrup and melted unsalted butter. Whisk them together until they are fully incorporated. Then add in the salt, black pepper, garlic powder, onion powder, and fresh or dried thyme.
- Pour the glaze over the carrots and Brussels sprouts in the slow cooker. Toss the vegetables with a spatula to ensure everything is well coated in the sauce. Close the lid and set it to cook on low for 4-5 hours, or on high for 2-3 hours.
Notes
For best results, use high-quality pure maple syrup without additives. Keep an eye on the cooking time to avoid mushy vegetables.
- Prep Time: 10 minutes
- Cook Time: 4-5 hours
- Category: Side Dish
Nutrition
- Calories: 180 kcal
- Sodium: 320 mg
- Protein: 2 g