Slow Cooker Balsamic Brussels Sprouts

Super Easy Slow Cooker Balsamic Brussels Sprouts. All you need is 10 minutes of prep time to make this! It’s the perfect side dish for Thanksgiving!

Slow Cooker Balsamic Brussels Sprouts

Slow Cooker Balsamic Brussels Sprouts

These 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 light brown sugar. The brussels sprouts come out perfectly tender and delicious. 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.

slow-cooker-brussels-sprouts

Variations

  • Bacon would be amazing in this. While the brussels sprouts are cooking bake a couple slices of bacon. Crumble and serve on top!
  • Thinly sliced shallots would be delicious slow cooked with the brussels sprouts.
  • Fresh thyme or rosemary would go perfectly with the roasted veggies.
  • For some sweetness maple syrup can be drizzled on top of the brussels sprouts.
  • Chopped pecans or walnuts would also be amazing in this.
  • Dried cranberries can be added for some sweetness.

How to make a Balsamic Reduction

Making the balsamic reduction is super simple. 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. 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

crockpot-balsamic-brussels-sprouts

Here are more side dish recipes to try!

Slow Cooker Balsamic Brussels Sprouts

5 from 3 votes
Prep Time: 10 minutes
Cook Time: 4 hours
Total Time: 4 hours 10 minutes
Servings: 6
Super Easy Slow Cooker Balsamic Brussels Sprouts. The perfect side dish for Thanksgiving!

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

  1. Add brussels sprouts and olive oil to a slow cooker. Sprinkle with salt and pepper to taste.
  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 drizzle with the balsamic reduction and serve immediately with pine nuts and parmesan cheese, if desired.

Balsamic Reduction

  1. 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.
Nutrition Facts
Slow Cooker Balsamic Brussels Sprouts
Amount Per Serving
Calories 133 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g6%
Sodium 43mg2%
Potassium 612mg17%
Carbohydrates 19g6%
Fiber 6g25%
Sugar 8g9%
Protein 5g10%
Vitamin A 1140IU23%
Vitamin C 129mg156%
Calcium 69mg7%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Side Dish
Cuisine: American
Keyword: Balsamic Reduction, Easy side dish, Easy Slow Cooker Recipes, Slow Cooker Balsamic Brussels Sprouts, Thanksgiving recipes

Recipe adapted from Damn Delicious

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Comments

    • Hi Vero,

      I think raw shelled sunflower seeds would be a nice substitute. I would recommend roasting them beforehand.

      Thanks & Enjoy!

      Kelley

    • Hi Stephanie,

      I have not tried it with baby carrots but I think it will work out just fine. They should take about the same time or maybe a bit longer.

      Thanks & Enjoy!

      Kelley

  • Nancy Gibson

    They look wonderful! Part of tonight’s supper. What do you think about toasted sesame seeds rather than the pine nuts?

  • Kay

    I made these last night, but was so preoccupied with getting dinner on the table, I didn’t finish the recipe properly!! Ugh. My tips for next time: make the balsamic reduction in advance so you get the flavor right. I doubled the recipe, using 4 Tbsp of brown sugar, but didn’t reduce it enough so there was a more vinegary than soft flavor because the balsamic didn’t cook down. Even so, I thought is was delicious, but my daughter thought they didn’t take quite right. I cooked the sprouts for almost four hours on a low setting, and they were a good texture, but might have been a little better if it had been the full four hours. Next time I will try the high setting and allow extra time in case the sprouts aren’t cooked enough. Lastly, set the the pine nuts and parmesan by the slow cooker so you don’t forget to add them. The recipe is very easy and I will definitely try it again.