Description
A delicious and easy balsamic brussels sprouts recipe made in the slow cooker, perfect for potlucks or family gatherings.
Ingredients
Scale
- Brussels sprouts, cleaned and trimmed
- 1/4 cup balsamic vinegar
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 tablespoon honey or maple syrup
- Salt, to taste
- Black pepper, to taste
- 1/2 cup chopped pecans
Instructions
- Place the trimmed brussels sprouts in the slow cooker.
- In a bowl, mix the olive oil, balsamic vinegar, honey, salt, and pepper; pour over brussels sprouts.
- Toss to coat the sprouts evenly.
- Cover and cook on low for about 3 hours or high for 2 hours, checking for doneness.
- 15 minutes before serving, sprinkle chopped pecans over the top and mix gently.
- Serve hot, optionally garnished with fresh parsley or extra balsamic drizzle.
Notes
For a less saucy dish, crack the slow cooker lid for the last half hour of cooking. Leftovers can be stored in an airtight container for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 180 minutes
- Category: Side Dish
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 4g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg