Description
Tender and glossy carrots and Brussels sprouts glazed with rich maple syrup, expertly cooked in a slow cooker for a hands-off side dish.
Ingredients
Scale
- 1 lb carrots, peeled and cut into sticks
- 1 lb Brussels sprouts, halved
- 1/4 cup maple syrup
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Peel the carrots and cut them into sticks about 2–3 inches long and roughly 1/2 inch thick. Trim the stems on the Brussels sprouts and halve any large ones.
- Place the carrots and Brussels sprouts in the slow cooker. Drizzle with olive oil and maple syrup, then sprinkle with salt and pepper. Stir gently to coat.
- Cover and cook on low for 4 hours. Check for tenderness; if desired, remove the lid and cook for an extra 15–30 minutes or broil for 2–3 minutes.
- Taste and adjust seasoning as needed. Spoon the glazed vegetables onto a serving dish.
Notes
Use pure maple syrup for the best flavor. For a thicker glaze, cook uncovered or finish under the broiler.
- Prep Time: 15
- Cook Time: 240
- Category: Side Dish
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 20g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 5g
- Cholesterol: 0mg