Description
Perfectly sweet and savory, these slow-cooker maple glazed carrots and Brussels sprouts will delight your taste buds.
Ingredients
Scale
- 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