Super Easy Slow Cooker Balsamic Brussels Sprouts. The perfect side dish for Thanksgiving!
Ingredients
908 gm
Brussels sprouts
(rinsed & halved)
2 tbsp
Olive Oil, Extra Virgin
1 pinch
Salt and pepper
(to taste)
2 tbsp
Pine nuts, dried
(toasted; for serving, optional)
2 tbsp
Parmesan cheese, grated
(for serving, optional)
1/2 cup
Balsamic vinegar
(for balsamic reduction)
1 tbsp packed
Brown sugar
(light brown sugar; for balsamic reduction)
Instructions
Add brussels sprouts and olive oil to a slow cooker. Sprinkle with salt and pepper to taste.
Cover and cook on low for 3-4 hours or on high for 1-2 hours or until tender.
While the brussels sprouts are cooking make the balsamic reduction ( you can make it about 30 minutes before the brussels sprouts are done).
To make the balsamic reduction, add balsamic vinegar and brown sugar to a small saucepan. Simmer for 10 minutes or until the sauce has reduced by half. Keep warm until ready to use.
When the brussels sprouts are ready drizzle with the balsamic reduction and serve immediately with pine nuts and parmesan cheese, if desired.
Add balsamic vinegar and brown sugar to a small saucepan. Simmer for 10 minutes or until the sauce has reduced by half. Keep warm until ready to use.
