This past Thanksgiving, I deviated from my tried-and-true Roasted Brussels Sprouts with Creamy Gorgozola Sauce. The reason: I was cooking the turkey and stuffing, and didn’t have the oven space for roasting another dish. I needed some sort of veggie dish that required no active cooking time and didn’t need the stove top or oven. Brussels Sprouts with Balsamic Glaze, was cooked entirely in a slow cooker, came to the rescue.
It took about 20 minutes to trim and halve the Brussels sprouts, mix with a little olive oil and salt, and top with a pat of butter. Then, I set the time on high for two hours. Done.
During that time, another 10 minutes was spent on whipping up the balsamic reduction. You can do this the day before and it keeps just fine.
Drizzle the reduction over the sprouts and garnish with a little grated Parmesan cheese.
And there you go. Brussels Sprouts with Balsamic Glaze is an elegant, delicious dish that is easy and perfect for entertaining.
Serving Suggestions
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Slow Cooker Brussels Sprouts with Balsamic Glaze
Equipment
- slow cooker
Ingredients
- 64 ounces Brussels sprouts, trimmed and halved two bags
- 3 tablespoons extra virgin olive oil
- 1 pat butter
- kosher salt and pepper to taste
- 1/4 cup Parmesan cheese, grated
Balsamic Glaze
- 1 cup balsamic vinegar
- 1/4 cup brown sugar
Instructions
- Put Brussels sprouts in a large bowl and drizzle with the olive oil. Season with salt and pepper to taste, mix together so that the Brussels sprouts are evenly coated and transfer to the slow cooker.
- Top off with a pat of butter.
- Cover and cook on low heat for 3-4 hours or high heat for 1-2 hours.
- To make the balsamic glaze, heat up a cup of balsamic vinegar and 1/4 cup brown sugar and cook about 10 minutes in a saucepan over medium heat until the glaze is reduced and syrupy. Set aside to cool.
- Serve with balsamic glaze and top off with freshly grated Parmesan cheese.
Recipe from Damn Delicious.
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