Slow Cooker Balsamic Brussels Sprouts Recipe

Slow Cooker balsamic Brussels sprouts recipe. Brussels sprouts cooked in a slow cooker and served with balsamic reduction and crumbled blue cheese. You may also like Easy Cassoulet Soup, another delicious recipe cooked in a crock pot (slow cooker).

Slow Cooker Balsamic Brussels Sprouts

Balsamic Brussels Sprouts are a delicious and healthy dish that is perfect for any occasion. This recipe is easy to prepare and requires minimal effort, making it an ideal choice for busy weeknights or lazy weekends. The combination of tender Brussels sprouts, tangy balsamic vinegar, and bacon creates a flavor explosion that will leave your taste buds wanting more.

Whether you are a fan of Brussels sprouts or not, this recipe is sure to win you over. So, let’s dive in and learn how to make this mouth-watering dish step-by-step.

Ingredients Needed for Slow Cooker Balsamic Brussels Sprouts

To make Slow Cooker Balsamic Brussels Sprouts, you will need a few key ingredients. First and foremost, you’ll need fresh Brussels sprouts. You can typically find these in the produce section of your local grocery store. Look for sprouts that are firm and bright green with no signs of yellowing or wilting.

In addition to the Brussels sprouts, you’ll also need balsamic vinegar, brown sugar, bacon, olive oil, butter, salt, and pepper. These ingredients will help to infuse the sprouts with flavor and create a delicious glaze as they cook low and slow in your slow cooker.

Finally, you’ll need some optional garnishes to add a pop of color and texture to your finished dish. Consider topping your Slow Cooker Balsamic Brussels Sprouts with crumbled blue cheese, or sprinkling them with toasted nuts like almonds or pecans. With just a handful of simple ingredients, you can create a mouthwatering side dish that’s sure to impress.

 Steps to Prepare Slow Cooker Balsamic Brussels Sprouts

To start preparing Slow Cooker Balsamic Brussels Sprouts, first, wash and trim the ends of the Brussels sprouts. Then, cut them in half and set them aside.

Heat a small saucepan on the stove. Put balsamic vinegar and brown sugar into the pan. Let it boil while stirring now and then. When the mixture is reduced by half, take the pan off the stove and put it to the side.

Place Brussels sprouts in a slow cooker. Mix in the olive oil, then sprinkle some salt and pepper. Finish it off with some cubes of butter on top.

Now, transfer the mixture to the slow cooker and spread it out evenly. Cover the slow cooker with its lid and cook on low heat for 3-4 hours.

After the cooking time is up, check if the Brussels sprouts are tender and cooked through. If they are not, continue cooking for an additional 30 minutes to an hour.

Finally, once the Brussels sprouts are fully cooked, turn off the slow cooker and let them cool down for a few minutes before serving.

Serving Suggestions and Tips for Balsamic Brussels Sprouts

Once your Balsamic Brussels Sprouts are ready, it’s time to serve them up! Here are some serving suggestions and tips to make the most out of this delicious dish.

Firstly, you can serve  Brussels Sprouts as a side dish with any main course. They pair well with roasted chicken, steak, or fish. You can also add them to your salads for an extra crunch and flavor.

If you want to make a complete meal out of it, try adding some protein like grilled chicken or tofu. This will make the dish more filling and satisfying.

For a fancy touch, sprinkle some chopped nuts like almonds or walnuts on top of the dish. This will add an extra layer of texture and flavor.

Finally, if you have leftovers, store them in an airtight container in the fridge. They will last for up to 3 days and can be reheated in the microwave or on the stove.

By following these serving suggestions and tips, you can enjoy Slow Cooker Balsamic Brussels Sprouts in different ways and make the most out of this delicious dish.

Slow Cooker Balsamic Brussels Sprouts Recipe

Ingredients

• 1/2 cup (125 ml) balsamic vinegar
• 1/2 cup cooked bacon, crumbled
• 1/2 cup crumbled blue cheese
• 2 tablespoons brown sugar
• 2 pounds (960 g) brussels sprouts, trimmed and halved
• 2 tablespoons olive oil
• kosher salt and freshly ground black pepper
• 2 tablespoons unsalted butter, cubed

Method