Slow Cooker Balsamic Brussels Sprouts
Super Easy Slow Cooker Balsamic Brussels Sprouts. Made with a homemade balsamic reduction,. All you need is 10 minutes of prep time to make this! It’s the perfect healthy side dish for Thanksgiving!
Slow Cooker Balsamic Brussels Sprouts
These Balsamic Brussels Sprouts are the perfect healthy side dish. 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: 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.
How to make Slow Cooker Balsamic Brussels Sprouts
- 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.
Variations
- Bacon: would be amazing in this. 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 or shredded mozzarella cheese would also work!
How to make a Balsamic Reduction
Making the balsamic reduction is super simple. Add balsamic vinegar and light brown sugar to a small saucepan. Simmer for 10 minutes or until the sauce has reduced by half. Keep warm until ready to use. You can keep the balsamic glaze in an airtight container in the fridge for up to 2 weeks.
What to serve with these 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
Here are more Easy Side Dish recipes to try!
- The BEST Baked Beans
- Grilled Sweet Potato Wedges
- The BEST Cornbread
- Baked Parmesan Potato Wedges
- Grilled Corn and Black Bean Salad with Rice
Slow Cooker Balsamic Brussels Sprouts
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.
Recipe Notes
Recipe adapted from Damn Delicious
Originally published Nov 23, 2016