• 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.