Parmesan Balsamic Slow Cooker Brussels Sprouts

These Brussels sprouts are the perfect addition to any Thanksgiving meal. All you need is a slow cooker and you're set!

AuthorAbtCategoryCuisine
Yields1 Serving
 ½ cup balsamic vinegar
 2 tbsp brown sugar
 2 lbs brussel sprouts, trimmed and halve
 2 tbsp olive oil
 pinch of salt, ground black pepper
 2 tbsp butter
 ¼ cup grated parmesan cheese
1

To 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.

2

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

3

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

4

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

Ingredients

 ½ cup balsamic vinegar
 2 tbsp brown sugar
 2 lbs brussel sprouts, trimmed and halve
 2 tbsp olive oil
 pinch of salt, ground black pepper
 2 tbsp butter
 ¼ cup grated parmesan cheese

Directions

1

To 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.

2

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

3

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

4

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

Parmesan Balsamic Slow Cooker Brussels Sprouts

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