Slow Cooker Maple Glazed Brussels Sprouts Delight

September 4, 2025 by Elena

If you’re looking for an easy and tasty side dish, this recipe for Slow Cooker Maple Glazed Brussels Sprouts is a must-try! With just a few simple ingredients, you can create a dish that balances sweet and savory flavors perfectly. Imagine tender Brussels sprouts drizzled with maple syrup and spices, all made effortlessly in your slow cooker. Let’s dive into how to make this delightful treat that everyone will love!

Ingredients

Main Ingredients

1.5 lbs Brussels sprouts
1/4 cup pure maple syrup
2 tablespoons olive oil

Seasonings

1 tablespoon balsamic vinegar
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon black pepper
1/2 teaspoon sea salt

Optional Add-ins

1/4 cup walnuts, roughly chopped
2 tablespoons fresh parsley for garnish

Brussels sprouts are the star of this dish. Choose firm, bright green ones for the best taste. The maple syrup adds a sweet touch that makes these sprouts shine. Olive oil helps the glaze stick and adds richness.

For the seasonings, balsamic vinegar gives a tangy kick. The garlic and onion powders add depth to the flavor. Black pepper and sea salt round out the taste, making every bite yummy.

If you want a little crunch, add walnuts. They bring texture and flavor. Fresh parsley is great for garnish, adding color and a fresh taste.

Gather these ingredients, and you will be ready to create something special in your slow cooker!

Step-by-Step Instructions

Preparing the Glaze

In a large bowl, whisk together:
1/4 cup pure maple syrup
2 tablespoons olive oil
1 tablespoon balsamic vinegar
Then, add:
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon black pepper
1/2 teaspoon sea salt

This blend creates a sweet and tangy glaze. It adds great flavor to the Brussels sprouts.

Coating the Brussels Sprouts

Start by trimming and halving 1.5 lbs of Brussels sprouts.
Toss the halved sprouts in the glaze. Make sure they are evenly coated. This step is key. Each sprout should soak in that sweet goodness.

Slow Cooking

Next, transfer the coated Brussels sprouts into your slow cooker. Spread them out evenly.
If you like, top them with 1/4 cup of roughly chopped walnuts. This adds a nice crunch.
Cover the slow cooker and cook on low for 4–5 hours or on high for 2–3 hours. The sprouts should be tender when done.

This method makes cooking easy and flavorful. Enjoy the delicious aroma as they cook!

Tips & Tricks

Choosing the Right Brussels Sprouts

Look for firm, bright green sprouts.
Choose sprouts of similar size for even cooking.

When you select Brussels sprouts, freshness is key. Firmness shows they are fresh. Bright green color indicates good quality. Avoid yellow or wilted ones. Size matters too; smaller sprouts cook faster. If you pick sprouts of similar size, they will cook evenly. This makes each bite just right.

Perfect Slow Cooking

Covering vs. uncovering during cooking.
Adjust cooking times for desired tenderness.

Cover your slow cooker while cooking. This helps keep the heat inside. If you uncover it, you lose heat and moisture. For tender sprouts, cook on low for 4 to 5 hours. If you’re in a hurry, high heat cooks them in 2 to 3 hours. Check them near the end. If they are too firm, let them cook a bit longer.

Enhancing Flavor

Adding herbs or spices.
Adjusting sweetness and saltiness.

To make your Brussels sprouts even tastier, add herbs. Fresh thyme or rosemary works well. You can also try spices. A pinch of red pepper flakes adds some heat. If you like things sweet, you can add more maple syrup. Taste as you go. If it’s too sweet, add a bit more salt. Balancing flavors makes the dish shine.

Variations

Nut-Free Option

If you want a nut-free dish, it’s simple. Just swap out the chopped walnuts. Use sunflower seeds instead. They add crunch without nuts. Plus, they are packed with nutrients. You can sprinkle them on top just like walnuts. This keeps the dish safe for those with nut allergies.

Adding More Veggies

Want to boost the veggie count? Try adding carrots or sweet potatoes. Carrots add a nice sweetness. They also make the dish colorful. Sweet potatoes bring creaminess and extra flavor. Cut them into small pieces. This way, they cook well with the Brussels sprouts.

Flavor Swaps

You can change the sweetener for a twist. Use honey or agave syrup instead of maple syrup. Each option gives a unique taste. Honey is a bit thicker, while agave is lighter. Experiment with these to find your favorite flavor.

Storage Info

Refrigerating Leftovers

To keep your leftover Brussels sprouts fresh, store them in an airtight container. This helps keep them from drying out. You can use glass or plastic containers, but glass is my favorite. It’s easy to clean and eco-friendly. Make sure the sprouts are cool before sealing the lid. This keeps moisture in check.

Reheating Tips

When you’re ready to enjoy your leftovers, the best way to reheat them is in the oven. Preheat your oven to 350°F (175°C). Place the sprouts on a baking sheet and cover with foil. This keeps them warm and prevents sogginess. Heat for about 10-15 minutes until they are hot. You can also use the microwave, but be careful. Just heat in short bursts to avoid mushy sprouts.

Freezing Instructions

If you want to freeze your cooked Brussels sprouts, let them cool first. Use a freezer-safe bag or container, making sure to remove as much air as possible. This helps prevent freezer burn. They can last up to three months in the freezer. When you’re ready to eat them, thaw in the fridge overnight before reheating.

FAQs

Can I use frozen Brussels sprouts?

Yes, you can use frozen Brussels sprouts. They work well in this recipe. Here are a few tips:

Thaw the sprouts before cooking for even results.
Pat them dry to avoid extra water in the dish.
You may need to adjust cooking time. Check for tenderness at the end.

How long can cooked Brussels sprouts last in the fridge?

Cooked Brussels sprouts can last about 3 to 5 days in the fridge. To keep them fresh:

Store them in an airtight container.
Make sure they cool down before sealing.
If they smell off or look slimy, it’s time to toss them.

Can I make this recipe vegan-friendly?

Absolutely! You can easily make this dish vegan. Here are some suggestions:

Replace maple syrup with agave syrup for a different sweetness.
Use vegetable oil instead of olive oil.
Skip the walnuts or substitute with seeds for crunch.

These swaps will keep the flavor while meeting vegan needs.

This post covered how to make delicious slow-cooked Brussels sprouts. We detailed the main ingredients, seasonings, and optional add-ins to boost flavor. I shared step-by-step instructions for preparing the glaze and cooking the sprouts perfectly. You learned tips for choosing fresh sprouts and enhancing flavors. Variations let you customize the dish to your liking.

In the end, this recipe is versatile and easy. It can fit any meal. Get creative and enjoy it your way!

$- 1.5 lbs Brussels sprouts - 1/4 cup pure maple syrup - 2 tablespoons olive oil - 1 tablespoon balsamic vinegar - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1/2 teaspoon black pepper - 1/2 teaspoon sea salt - 1/4 cup walnuts, roughly chopped - 2 tablespoons fresh parsley for garnish Brussels sprouts are the star of this dish. Choose firm, bright green ones for the best taste. The maple syrup adds a sweet touch that makes these sprouts shine. Olive oil helps the glaze stick and adds richness. For the seasonings, balsamic vinegar gives a tangy kick. The garlic and onion powders add depth to the flavor. Black pepper and sea salt round out the taste, making every bite yummy. If you want a little crunch, add walnuts. They bring texture and flavor. Fresh parsley is great for garnish, adding color and a fresh taste. Gather these ingredients, and you will be ready to create something special in your slow cooker! - In a large bowl, whisk together: - 1/4 cup pure maple syrup - 2 tablespoons olive oil - 1 tablespoon balsamic vinegar - Then, add: - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1/2 teaspoon black pepper - 1/2 teaspoon sea salt This blend creates a sweet and tangy glaze. It adds great flavor to the Brussels sprouts. - Start by trimming and halving 1.5 lbs of Brussels sprouts. - Toss the halved sprouts in the glaze. Make sure they are evenly coated. This step is key. Each sprout should soak in that sweet goodness. - Next, transfer the coated Brussels sprouts into your slow cooker. Spread them out evenly. - If you like, top them with 1/4 cup of roughly chopped walnuts. This adds a nice crunch. - Cover the slow cooker and cook on low for 4–5 hours or on high for 2–3 hours. The sprouts should be tender when done. This method makes cooking easy and flavorful. Enjoy the delicious aroma as they cook! - Look for firm, bright green sprouts. - Choose sprouts of similar size for even cooking. When you select Brussels sprouts, freshness is key. Firmness shows they are fresh. Bright green color indicates good quality. Avoid yellow or wilted ones. Size matters too; smaller sprouts cook faster. If you pick sprouts of similar size, they will cook evenly. This makes each bite just right. - Covering vs. uncovering during cooking. - Adjust cooking times for desired tenderness. Cover your slow cooker while cooking. This helps keep the heat inside. If you uncover it, you lose heat and moisture. For tender sprouts, cook on low for 4 to 5 hours. If you’re in a hurry, high heat cooks them in 2 to 3 hours. Check them near the end. If they are too firm, let them cook a bit longer. - Adding herbs or spices. - Adjusting sweetness and saltiness. To make your Brussels sprouts even tastier, add herbs. Fresh thyme or rosemary works well. You can also try spices. A pinch of red pepper flakes adds some heat. If you like things sweet, you can add more maple syrup. Taste as you go. If it’s too sweet, add a bit more salt. Balancing flavors makes the dish shine. {{image_2}} If you want a nut-free dish, it’s simple. Just swap out the chopped walnuts. Use sunflower seeds instead. They add crunch without nuts. Plus, they are packed with nutrients. You can sprinkle them on top just like walnuts. This keeps the dish safe for those with nut allergies. Want to boost the veggie count? Try adding carrots or sweet potatoes. Carrots add a nice sweetness. They also make the dish colorful. Sweet potatoes bring creaminess and extra flavor. Cut them into small pieces. This way, they cook well with the Brussels sprouts. You can change the sweetener for a twist. Use honey or agave syrup instead of maple syrup. Each option gives a unique taste. Honey is a bit thicker, while agave is lighter. Experiment with these to find your favorite flavor. To keep your leftover Brussels sprouts fresh, store them in an airtight container. This helps keep them from drying out. You can use glass or plastic containers, but glass is my favorite. It’s easy to clean and eco-friendly. Make sure the sprouts are cool before sealing the lid. This keeps moisture in check. When you're ready to enjoy your leftovers, the best way to reheat them is in the oven. Preheat your oven to 350°F (175°C). Place the sprouts on a baking sheet and cover with foil. This keeps them warm and prevents sogginess. Heat for about 10-15 minutes until they are hot. You can also use the microwave, but be careful. Just heat in short bursts to avoid mushy sprouts. If you want to freeze your cooked Brussels sprouts, let them cool first. Use a freezer-safe bag or container, making sure to remove as much air as possible. This helps prevent freezer burn. They can last up to three months in the freezer. When you're ready to eat them, thaw in the fridge overnight before reheating. Yes, you can use frozen Brussels sprouts. They work well in this recipe. Here are a few tips: - Thaw the sprouts before cooking for even results. - Pat them dry to avoid extra water in the dish. - You may need to adjust cooking time. Check for tenderness at the end. Cooked Brussels sprouts can last about 3 to 5 days in the fridge. To keep them fresh: - Store them in an airtight container. - Make sure they cool down before sealing. - If they smell off or look slimy, it’s time to toss them. Absolutely! You can easily make this dish vegan. Here are some suggestions: - Replace maple syrup with agave syrup for a different sweetness. - Use vegetable oil instead of olive oil. - Skip the walnuts or substitute with seeds for crunch. These swaps will keep the flavor while meeting vegan needs. This post covered how to make delicious slow-cooked Brussels sprouts. We detailed the main ingredients, seasonings, and optional add-ins to boost flavor. I shared step-by-step instructions for preparing the glaze and cooking the sprouts perfectly. You learned tips for choosing fresh sprouts and enhancing flavors. Variations let you customize the dish to your liking. In the end, this recipe is versatile and easy. It can fit any meal. Get creative and enjoy it your way!$