Slow Cooker Balsamic Brussels Sprouts — Damn Delicious

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Slow Cooker Balsamic Brussels Sprouts

Free up your oven with this amazingly easy crockpot recipe. Simply throw everything in and you’re set! Easy peasy!

Oven real-estate is not something to be messed with during the holidays.

So when I can easily clear up some space and use the crockpot instead, I am all in, especially when the prep time is 10 minutes or less.

The holidays are crazy enough as it is – you might as well let the slow cooker do all the work for you.

You can even make the balsamic glaze ahead of time (or you can use a store-bought one too!). You can’t lose either way.

Slow Cooker Balsamic Brussels Sprouts

Yield: 6 servings

Prep Time: 10 minutes

Cook Time: 4 hours 10 minutes

Total Time: 4 hours 20 minutes

Free up your oven with this amazingly easy crockpot recipe. Simply throw everything in and you’re set! Easy peasy!

Ingredients:

  • 1/2 cup balsamic vinegar
  • 2 tablespoons brown sugar, packed
  • 2 pounds brussels sprouts, trimmed and halved
  • 2 tablespoons olive oil
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons unsalted butter, cut into cubes
  • 1/4 cup freshly grated Parmesan cheese

Directions:

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

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