Slow Cooker Balsamic Brussels Sprouts

1. 1

   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.

2. 2

   While the brussels sprouts are cooking, make the balsamic reduction (see below). I make it about 30 minutes before the Brussels sprouts are done.

3. 3

   When Brussels sprouts are ready, drizzle with the balsamic reduction and serve immediately with pine nuts and Parmesan cheese, if desired.

4. 4

   For the balsamic reduction, add balsamic vinegar and brown sugar to a small saucepan. Simmer for 10 minutes or until sauce has reduced by half. Keep warm until ready to use.

* Per serving · 4 servings · Values may vary.

No additional tips available.