Slow Cooker Balsamic Brussels Sprouts

Slow Cooker Balsamic Brussels Sprouts is a side dish that serves 6. One serving contains 190 calories, 7g of protein, and 10g of fat. For $1.38 per serving, this recipe covers 18% of your daily requirements of vitamins and minerals. A mixture of unsalted butter, brown sugar, parmesan cheese, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is brought to you by Damn Delicious. From preparation to the plate, this recipe takes around 4 hours and 20 minutes. 537 people found this recipe to be delicious and satisfying. It is a good option if you're following a gluten free diet. Taking all factors into account, this recipe earns a spoonacular score of 83%, which is awesome. If you like this recipe, you might also like recipes such as Slow Cooker Brussels Sprouts with Dijon Mustard, Slow Cooker Brussels Sprouts with Bacon and Chicken, and Slow Cooker Brussels Sprouts with Maple, Cranberries, and Feta.

Servings: 6

Preparation duration: 10 minutes

Cooking duration: 250 minutes

 

Ingredients:

1/2 cup balsamic vinegar

2 tablespoons brown sugar, packed

2 pounds brussels sprouts, trimmed and halved

Kosher salt and freshly ground black pepper

2 tablespoons olive oil

1/4 cup freshly grated Parmesan cheese

2 tablespoons unsalted butter, cut into cubes

Equipment:

sauce pan

slow cooker

Cooking instruction summary:

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.Placebrussels sproutsinto a 3-qt slow cooker. Stir in olive oil and season with salt and pepper, to taste. Top with butter.Cover and cook on low heat for 3-4hours or high for 1-2hours.Serve immediately, drizzled with balsamic reduction and topped with Parmesan.

 

Step by step:


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. Placebrussels sproutsinto a 3-qt slow cooker. Stir in olive oil and season with salt and pepper, to taste. Top with butter.Cover and cook on low heat for 3-4hours or high for 1-2hours.

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


Nutrition Information:

Quickview
189k Calories
6g Protein
9g Total Fat
21g Carbs
17% Health Score
Limit These
Calories
189k
10%

Fat
9g
15%

  Saturated Fat
3g
24%

Carbohydrates
21g
7%

  Sugar
10g
12%

Cholesterol
12mg
4%

Sodium
304mg
13%

Get Enough Of These
Protein
6g
14%

Vitamin K
270µg
258%

Vitamin C
128mg
156%

Manganese
0.54mg
27%

Vitamin A
1289IU
26%

Folate
92µg
23%

Fiber
5g
23%

Potassium
622mg
18%

Vitamin B6
0.34mg
17%

Vitamin B1
0.21mg
14%

Vitamin E
2mg
14%

Phosphorus
138mg
14%

Iron
2mg
13%

Calcium
123mg
12%

Magnesium
39mg
10%

Vitamin B2
0.15mg
9%

Copper
0.12mg
6%

Vitamin B3
1mg
6%

Zinc
0.77mg
5%

Vitamin B5
0.5mg
5%

Selenium
3µg
5%

covered percent of daily need
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