Delicious Slow-Cooker Maple Glazed Carrots & Brussels Sprouts

When you’re looking for a side dish that truly steals the show, these Slow-Cooker Maple Glazed Carrots and Brussels Sprouts deliver on every level. This recipe transforms humble vegetables into a restaurant-worthy dish that will have your guests asking for seconds. The natural sweetness of maple syrup creates a beautiful caramelized coating while the slow cooker does all the heavy lifting, making this the perfect hands-off side dish for busy days or special occasions.

The beauty of this recipe lies in its simplicity and versatility. Whether you’re planning a holiday feast, hosting a dinner party, or simply want to upgrade your weeknight meal rotation, these glazed vegetables fit seamlessly into any menu. The slow cooking process allows the flavors to develop deeply, while the vegetables maintain their texture without becoming mushy. The result is a dish that looks as impressive as it tastes.

Why This Recipe Works

The combination of carrots and Brussels sprouts creates an ideal balance of flavors and textures. Baby carrots bring natural sweetness and a tender bite, while Brussels sprouts offer a slightly nutty, earthy quality that grounds the dish. When paired with the rich maple glaze infused with butter, garlic, and fresh thyme, these vegetables transform into something truly special.

Using a slow cooker for this recipe offers several advantages beyond convenience. The gentle, even heat allows the vegetables to cook slowly and absorb the glaze gradually, resulting in deeper flavor penetration. Unlike roasting, which can sometimes dry out vegetables or create uneven cooking, the slow cooker environment keeps everything moist and perfectly tender. The covered cooking method also means the aromatic steam circulates continuously, infusing every piece with the herb and spice notes.

This recipe is naturally vegetarian and can easily be made vegan by substituting the butter with olive oil or vegan butter. The pure maple syrup provides natural sweetness without refined sugars, making this a wholesome choice that doesn’t sacrifice flavor. The addition of fresh thyme brings an herbaceous note that elevates the dish from simple to sophisticated.

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

Preparing the Vegetables

Start by thoroughly washing your baby carrots under cold running water. If you’re using whole baby carrots that are relatively uniform in size, you can leave them whole for a rustic presentation. However, if some carrots are noticeably larger than others, consider cutting them in half lengthwise to ensure even cooking. This step is crucial because uniform sizing means all your vegetables will finish cooking at the same time.

For the Brussels sprouts, begin by removing any yellowed or damaged outer leaves. Trim off the tough stem end, cutting about 1/4 inch from the base. Then, slice each sprout in half lengthwise through the stem. This halving serves two purposes: it allows the glaze to penetrate the layers of the sprouts, and it provides a flat surface that will caramelize beautifully in the cooking liquid. As you prepare the sprouts, try to keep the halves relatively similar in size for consistent cooking.

Once all your vegetables are prepped, place them directly into your slow cooker insert. Arrange them in a relatively even layer if possible, though some overlap is perfectly fine. The vegetables will settle and redistribute as they cook.

Creating the Maple Glaze

In a medium mixing bowl, pour in the pure maple syrup and melted unsalted butter. The butter should be completely melted but doesn’t need to be hot. Using a whisk, blend these two ingredients together until they’re fully combined and form a smooth, glossy mixture. The butter adds richness and helps the glaze coat the vegetables more effectively.

Now it’s time to add the seasonings. Sprinkle in the salt, black pepper, garlic powder, and onion powder. These aromatics provide depth and savory complexity that balances the sweetness of the maple syrup. Add the fresh thyme leaves, which you can strip from the stems by running your fingers down the stem from top to bottom. If using dried thyme, crumble it between your fingers as you add it to release more of its essential oils.

Whisk everything together thoroughly until all the spices are evenly distributed throughout the glaze. You should have a fragrant, amber-colored liquid that’s slightly thickened from the butter.

Combining and Cooking

Pour the entire maple glaze mixture over the vegetables in the slow cooker. Using a large spoon or spatula, gently toss and stir the vegetables to ensure every piece is coated with the glaze. Don’t worry if the coverage isn’t perfectly even at this stage—as the vegetables cook, the glaze will redistribute and coat everything beautifully.

Place the lid securely on the slow cooker. For a longer, gentler cook that works perfectly if you’re preparing this ahead, set your slow cooker to low and cook for 4 to 5 hours. This timing works wonderfully if you want to start the dish in the morning and have it ready for dinner. If you’re working with a tighter timeline, set it to high and cook for 2 to 3 hours. Both methods yield tender, flavorful vegetables, so choose based on your schedule.

During the cooking process, resist the urge to lift the lid frequently. Each time you open the slow cooker, you release heat and extend the cooking time. If you want to check on the vegetables, do so only once around the halfway point to give them a gentle stir, redistributing the glaze.

The vegetables are done when they’re fork-tender but still hold their shape. The carrots should pierce easily with a fork but shouldn’t be falling apart, and the Brussels sprouts should be tender with their layers still intact. The glaze will have reduced slightly and should coat the vegetables in a glossy, caramelized finish.

Serving Suggestions

These maple glazed vegetables pair beautifully with a wide range of main dishes. Serve them alongside roasted chicken, grilled pork chops, or baked salmon for a complete meal. They’re also an excellent addition to holiday tables, complementing traditional roasts and other festive dishes. The sweetness of the glaze makes them particularly good with savory, herb-crusted meats.

For a vegetarian meal, pair these vegetables with quinoa or wild rice and a protein source like roasted chickpeas or grilled tofu. The maple glaze adds enough richness that the dish feels indulgent even without meat.

Transfer the vegetables to a serving platter and drizzle any remaining glaze from the slow cooker over the top. Garnish with a few fresh thyme sprigs for a professional presentation. Serve hot, though these vegetables also hold well on a buffet table and can be kept warm in the slow cooker on the “warm” setting for up to an hour.

Tips for Success

The quality of your maple syrup makes a significant difference in this recipe. Use pure maple syrup—preferably Grade A Dark or Grade B for more robust flavor—rather than pancake syrup, which contains additives and won’t provide the same depth. Real maple syrup has natural complexity that elevates the entire dish.

Monitor your cooking time based on your specific slow cooker model. Some run hotter than others, so check for doneness at the earlier end of the time range. Overcooked vegetables will become mushy and lose their visual appeal.

Fresh thyme provides brighter, more pronounced flavor than dried, but both work well. If you have access to fresh herbs, they’re worth using. You can also experiment with other herbs like rosemary or sage for different flavor profiles.

Storage and Make-Ahead Options

These vegetables store well, making them perfect for meal prep. Keep leftovers in an airtight container in the refrigerator for up to four days. Reheat gently in the microwave or in a covered pan on the stovetop with a splash of water to prevent drying out.

You can prep the vegetables and glaze the night before. Simply combine everything in the slow cooker insert, cover with plastic wrap, and refrigerate overnight. In the morning, place the insert in the slow cooker base and start cooking. This advance prep makes mornings effortless.

Notes

For best results, use high-quality pure maple syrup without additives. Keep an eye on the cooking time to avoid mushy vegetables. If you prefer a thicker glaze, you can remove the vegetables with a slotted spoon once cooked and reduce the remaining liquid in a small saucepan on the stovetop for a few minutes before drizzling over the vegetables.