Slow Cooker Brussels Sprouts with Balsamic Glaze
Brussels sprouts are slow cooked in butter resulting in a tender and savory dish. Sprinkle with Parmesan cheese and drizzle with a bit of balsamic glaze.
Servings: 8
Equipment
- slow cooker
Ingredients
- 64 ounces Brussels sprouts, trimmed and halved two bags
- 3 tablespoons extra virgin olive oil
- 1 pat butter
- kosher salt and pepper to taste
- 1/4 cup Parmesan cheese, grated
Balsamic Glaze
- 1 cup balsamic vinegar
- 1/4 cup brown sugar
Instructions
- Put Brussels sprouts in a large bowl and drizzle with the olive oil. Season with salt and pepper to taste, mix together so that the Brussels sprouts are evenly coated and transfer to the slow cooker.
- Top off with a pat of butter.
- Cover and cook on low heat for 3-4 hours or high heat for 1-2 hours.
- To make the balsamic glaze, heat up a cup of balsamic vinegar and 1/4 cup brown sugar and cook about 10 minutes in a saucepan over medium heat until the glaze is reduced and syrupy. Set aside to cool.
- Serve with balsamic glaze and top off with freshly grated Parmesan cheese.
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