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:
covered percent of daily need
