Hearty Maple-Mustard Slow Cooker Veggies

Lean into the cozy vibes of a slow-cooked meal with these vibrant vegetables doused in a fragrant maple-mustard sauce. This dish brings together hearty produce and a touch of sweetness, perfect for cooler months or any time of year you want a fuss-free meal that basically cooks itself.

Ingredients

• 1 pound baby carrots
• 1 large red onion, cut into thick wedges
• 2 cups cubed butternut squash
• 2 tablespoons olive oil
• 2 tablespoons maple syrup
• 1 tablespoon Dijon mustard
• 2 cloves garlic, minced
• ½ teaspoon salt
• ¼ teaspoon black pepper
• Fresh thyme or parsley for garnish (optional)

Instructions

Start by tossing the baby carrots, red onion wedges, and cubed butternut squash in your slow cooker. Drizzle on the olive oil and stir to lightly coat everything. This helps the vegetables begin to caramelize and prevents sticking.

In a separate small bowl, whisk together the maple syrup, Dijon mustard, minced garlic, salt, and black pepper. Pour this sauce over the vegetables, using a spoon or spatula to distribute it evenly.

Set your slow cooker to low heat and let the veggies cook for about 4 to 5 hours, or until they’re fork-tender. If you’re short on time, you can switch the slow cooker to a high setting for about 2 to 3 hours. Once they’re done, taste and adjust the seasoning, then finish with a sprinkle of fresh thyme or parsley if desired.

For a vegetarian or vegan-friendly twist on a classic roast, these maple-mustard slow cooker veggies are a perfect pick. They’re easy to prepare, packed with nutrients, and their subtle sweetness pairs well with hearty grains or a protein of your choice. The recipe suits a range of dietary preferences, and you can swap in other vegetables like potatoes, parsnips, or zucchini based on what’s in season. Enjoy this versatile dish as a comforting side or a main event—either way, you’ll have a simple, wholesome meal that practically makes itself.