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!

How To Make Slow Cooker Balsamic Brussels Sprouts (recipe) | chefsavvy.com

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.

How To Make Slow Cooker Balsamic Brussels Sprouts (recipe) | chefsavvy.com

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

How To Make Slow Cooker Balsamic Brussels Sprouts (recipe) | chefsavvy.com

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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

  • 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

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

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Comments - page 2/2

  • 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.

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