Slow-Cooker Maple Glazed Carrots

This slow-cooker maple glazed carrots and Brussels sprouts recipe brings a perfect balance of sweet and savory to your side dishes. The vegetables become tender with a melt-in-your-mouth texture and are coated in a luscious maple syrup glaze that makes them a crowd-pleaser at any meal.

I made this dish for a family gathering and everyone kept asking for the recipe. It’s become a staple because it’s easy and tastes like you put way more effort into it than you did.

Ingredients

• Baby carrots: tender and slightly sweet, they cook evenly in the slow cooker
• Brussels sprouts: trimming and halving helps them caramelize and absorb the glaze better
• Pure maple syrup: the star ingredient for natural sweetness and a rich flavor choose grade A for the best taste
• Unsalted butter: adds richness and smoothness to balance the sweetness
• Salt: enhances all the flavors making them pop
• Black pepper: gives a gentle heat and depth
• Garlic powder: brings a subtle savory note without overpowering the sweetness
• Onion powder: adds complexity with a mild onion flavor
• Fresh thyme: aromatic herb that brightens the dish, can substitute with dried if needed but fresh brings a fresher taste

Step-by-Step Instructions

Place the Vegetables in the Slow Cooker:

Put the baby carrots and halved Brussels sprouts directly into the slow cooker pot making sure they are spread evenly for uniform cooking

Prepare the Maple Butter Glaze:

In a separate bowl whisk together the pure maple syrup, melted unsalted butter, salt, black pepper, garlic powder, onion powder, and thyme. Whisking thoroughly helps combine the flavors evenly

Coat the Vegetables:

Pour the glaze mixture over the carrots and Brussels sprouts then gently toss everything with a large spoon or spatula until all pieces are well coated ensuring the glaze covers every surface

Cook Low and Slow:

Cover the slow cooker with its lid and cook on the low setting for 4 to 5 hours or choose the high setting for 2 to 3 hours. You want the vegetables tender but not mushy, they should give a little bite when tested with a fork

Finish and Serve:

Before serving stir the vegetables to redistribute any glaze that settled on the bottom making sure every bite is flavorful. Serve warm as a delightful side dish that stands out

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My favorite is the maple syrup because it adds a unique sweetness without overwhelming the veggies. I remember serving this on Thanksgiving and watching my kids go back for seconds even though there was plenty of other food to choose from.

Storage Tips

Store leftovers in an airtight container in the fridge for up to four days. Reheat gently to avoid drying the vegetables. Adding a splash of water or a bit of butter helps bring back moisture. This dish can also be frozen for up to two months but thaw slowly in the fridge before reheating.

Ingredient Substitutions

If you don’t have fresh thyme, dried thyme works just fine—use about one third the amount called for in fresh. For a vegan version, swap the butter for coconut oil or a plant-based margarine. You can try honey in place of maple syrup but expect a slightly different sweetness profile. If baby carrots are unavailable, regular carrots cut into uniform pieces work equally well.

Serving Suggestions

This side dish pairs beautifully with roasted meats like turkey, chicken, or pork but it shines on its own in vegetarian meals. It complements grains such as quinoa or wild rice making for a complete, nourishing plate. Try topping it with toasted pecans or walnuts for extra texture and a nutty flavor contrast.

Cultural Context

Maple syrup is a traditional North American ingredient often associated with cozy winter and fall dishes. Combining it with Brussels sprouts—a vegetable once overlooked but now celebrated—brings together classic comforting flavors with modern tastes. Slow cooking, a method that intensifies flavor and softens tougher veggies, perfectly suits this dish’s relaxed style.

Recipe FAQs

→ What is the best way to prepare the vegetables before cooking?

Trim and halve the Brussels sprouts and use whole baby carrots to ensure even cooking and maximum flavor absorption.

→ Can I make this dish without a slow cooker?

Yes, you can roast the vegetables in the oven at 400°F for 25-30 minutes, tossing halfway through with the maple glaze for similar flavor.

→ How do the spices enhance the dish?

The garlic powder, onion powder, and thyme add depth and savory balance to the natural sweetness of the maple syrup, creating a well-rounded taste.

→ Is it possible to adjust the sweetness level?

You can reduce the amount of maple syrup or add a pinch of salt to balance the sweetness according to personal preference.

→ What dishes pair well with these glazed vegetables?

They complement roasted meats beautifully and also serve as a hearty side for vegetarian meals, especially during festive occasions.