Balsamic Brussels Sprouts in a Slow Cooker

Name: Balsamic Brussels Sprouts in a Slow Cooker
Prep time: 10 min
Total time: 250 min
Yield: 6 Servings
Ingredients: u00bd cup balsamic vinegar; 2 tablespoons brown sugar, packed; 2 pounds Brussels sprouts, trimmed and halved; 2 tablespoons olive oil; Kosher salt and freshly ground black pepper; 2 tablespoonsu00a0unsalted butter, cut into cubes; u00bc cup Parmesan cheese, freshly grated

By Leslie Blythe Side dish, Vegetarian Simmering, Slow Cooker / Crock Pot

December 25, 2017

Slow Cookers offer a healthier, low-fat method of cooking and require the minimum amount of effort. I am all for minimum effort! Because I did not have room on my stove top or in the oven I decided to try these Balsamic Brussels Sprouts in a Slow Cooker. This simple appliance works really well.

Prep: 10 mins
Cook: 4 hrs
Yields: 6 Servings

Ingredients

½ cup balsamic vinegar

2 tablespoons brown sugar, packed

2 pounds Brussels sprouts, trimmed and halved

2 tablespoons olive oil

Kosher salt and freshly ground black pepper

2 tablespoons unsalted butter, cut into cubes

¼ cup Parmesan cheese, freshly grated

Directions

1To make the balsamic reduction, add balsamic vinegar and brown sugar to a small saucepan over medium heat. Bring to a slight boil and reduce by half, about 6-8 minutes; set aside and let cool.

2Place Brussels sprouts into a 3-qt slow cooker. Stir in olive oil and season with salt and pepper, to taste. Top with butter.

3Cover and cook on low heat for 3-4 hours or high for 1-2 hours.

4Serve immediately, drizzled with balsamic reduction and topped with Parmesan.

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