Slow Cooker Balsamic Brussels Sprouts

This super easy Slow Cooker Balsamic Brussels Sprouts recipe is made with a homemade balsamic reduction. All you need is 10 minutes of prep time to make this before letting your slow cooker do the rest of the work! It’s the perfect healthy side dish for holidays like Thanksgiving and Christmas!

Looking for more easy side dish recipes? Then try my Instant Pot Potato Salad and my Baked Macaroni and Cheese!

Easy Slow Cooker Balsamic Brussels Sprouts

These Balsamic Brussels Sprouts are the perfect healthy side dish that are as delicious as they are easy to make! They take only 10 minutes of prep time and can be made in advance.

All you need for this recipe are a few pantry staples including olive oil, salt, pepper, balsamic vinegar, and light brown sugar. The Brussels Sprouts come out perfectly tender and delicious in the slow cooker. They go perfectly with the slightly sweet, tangy, and thick balsamic reduction. The balsamic reduction can even be made days in advance, and kept in the refrigerator for multipurpose use.

Key Ingredients

This is one of those essential recipes every home cook needs in their arsenal because it delivers big flavor with minimal effort! You only need 4 ingredients for these Slow Cooker Brussels Sprouts recipe — olive oil, Brussels sprouts (rinsed and halved), salt, and freshly cracked black pepper, Optional, but highly recommended, additions include toasted pine nuts, parmesan cheese, and a homemade balsamic reduction made from light brown sugar and balsamic vinegar.

How To Make Slow Cooker Balsamic Brussels Sprouts

1. Add Brussels sprouts and olive oil to a slow cooker. Sprinkle with salt and pepper to taste, then toss to coat.
2. Cover, and cook on low for 3-4 hours or on high for 1-2 hours or until tender.
3. While the Brussels sprouts are cooking, make the balsamic reduction. (I make it about 30 minutes before the Brussels sprouts are done)
4. When the Brussels sprouts are ready to serve, drizzle with the balsamic reduction and serve immediately with pine nuts and parmesan cheese, if desired.

Variations

• Bacon: Everything’s better with bacon! While the Brussels sprouts are cooking bake a couple slices of bacon. Crumble, and serve on top.
• Shallots: Thinly sliced shallots would be delicious slow cooked with the Brussels sprouts.
• Herbs: Fresh thyme or rosemary would go perfectly with the roasted veggies.
• Maple Syrup: For some sweetness add a drizzle of maple syrup on top of the Brussels sprouts just before serving.
• Nuts: Chopped pecans or walnuts would also be amazing in this.
• Dried Fruit: Dried cranberries can be added for some sweetness.
• Cheese: Pecorino Romano, sharp white cheddar, or shredded mozzarella cheese would also work!

How To Make a Balsamic Reduction

1. Add balsamic vinegar and light brown sugar to a small saucepan.
2. Simmer for 10 minutes, or until the sauce has reduced by half.
3. Keep warm until ready to use. Then, drizzle over the Brussels sprouts and toss to coat. Serve, and enjoy!
4. You can store the balsamic glaze in an airtight container in the fridge for up to 2 weeks. We do not recommend freezing this balsamic reduction.

What to Serve with Slow Cooker Balsamic Brussels Sprouts

• The BEST Grilled Chicken
• Honey Garlic Salmon
• Easy Thai Grilled Chicken
• Baked Teriyaki Chicken
• Mushroom Shallot Garlic Quinoa
• Three Cheese Mac and Cheese

More Easy Side Dish Recipes

• The BEST Baked Beans
• Grilled Sweet Potato Wedges
• The BEST Cornbread
• Honey Butter Carrots

Slow Cooker Balsamic Brussels Sprouts

5 from 3 votes

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Super Easy Slow Cooker Balsamic Brussels Sprouts. The perfect side dish for Thanksgiving!

Servings: 6

Prep Time: 10 minutes mins

Cook Time: 4 hours hrs

Total Time: 4 hours hrs 10 minutes mins

Ingredients 

• 2 pounds brussels sprouts, rinsed and halved
• 2 tablespoons olive oil
• salt and pepper
• toasted pinenuts for serving, if desired
• parmesan cheese for serving, if desired

Balsamic Reduction

• ½ cup balsamic vinegar
• 1-2 tablespoons light brown sugar

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. (I make it about 30 minutes before the brussels sprouts are done)
• When the brussels sprouts are ready drizzle with the balsamic reduction and serve immediately with pine nuts and parmesan cheese, if desired.

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.

Notes

Recipe adapted from Damn Delicious

 

Nutrition Information

Calories: 133kcalCarbohydrates: 19gProtein: 5gFat: 5gSaturated Fat: 1gSodium: 43mgPotassium: 612mgFiber: 6gSugar: 8gVitamin A: 1140IUVitamin C: 129mgCalcium: 69mgIron: 2mg

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