Super Easy Slow Cooker Balsamic Brussels Sprouts. The perfect side dish for Thanksgiving!
These Slow Cooker Balsamic Brussels Sprouts are the perfect side dish for your holiday menu. They take up no oven space AND only take 10 minutes of prep time.
All you need for this recipe are a few pantry staples: olive oil, salt, pepper, balsamic vinegar and brown sugar.
Simply toss in the halved brussels spouts into the slow cooker along with some olive oil and a little salt and pepper. Cook on low for 3-4 hours or on high for 1-2 hours.
For the balsamic reduction simply 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.
For an added crunch I like to toss in some pine nuts. You can lightly toast these before serving with the brussels sprouts. Grated parmesan is also fantastic on top of these!
Slow Cooker Balsamic Brussels Sprouts
- 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
- ½ cup balsamic vinegar
- 1-2 tablespoons light brown sugar
- 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.
- 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.
Recipe adapted from Damn Delicious