Slow Cooker Brussels Sprouts With Cranberries, Pecans, And Butternut Squash Recipe

Name: Slow Cooker Brussels Sprouts With Cranberries, Pecans, And Butternut Squash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups Brussels Sprouts, halved; 4 cups Butternut Squash, cut into 1 inch cubes; 1 Whole Onion, cut into large chunks; 1/4 cup Maple Syrup; 2 tablespoons Apple Cider Vinegar; 1 teaspoon McCormick Ground Cinnamon; 1/4 teaspoon McCormick Ground Nutmeg, 10 minutes before serving; 1/4 teaspoon Salt; 1 cup Fresh Cranberries; 1/2 cup Pecans

Servings: persons

4 cups Brussels Sprouts, halved
4 cups Butternut Squash, cut into 1 inch cubes
1 Whole Onion, cut into large chunks
1/4 cup Maple Syrup
2 tablespoons Apple Cider Vinegar
1 teaspoon McCormick Ground Cinnamon
1/4 teaspoon McCormick Ground Nutmeg, 10 minutes before serving
1/4 teaspoon Salt
1 cup Fresh Cranberries
1/2 cup Pecans

1
Toss together the Brussels sprouts, butternut squash and red onion and place in the base of a 5 quart slow cooker
2
Stir together the maple syrup, apple cider vinegar, cinnamon, nutmeg and salt. Pour over the veggies and toss
3
Cook on high for 2-2.5 hours, stirring once at one hour. Start checking for doneness at 2 hours. Brussels sprouts should be softened but still have some chew to them. Butternut squash should be tender and not mushy
4
Add fresh cranberries and cook for 5 additional minutes
5
Sprinkle with pecans and serve
6
Pre-heat oven to 425u00b0F. Line two large sheet pans with parchment and set aside
7
Toss the Brussels sprouts, butternut and red onion with the maple syrup, apple cider vinegar, cinnamon, nutmeg and salt PLUS one tablespoon of olive oil
8
Spread over the sheet pans evenly
9
Roast for 15 minutes, flip the veggies, and roast for 10 more minutes
10
Add the cranberries, and return to the oven for 5 additional minutes
11
Sprinkle with pecans and serve

1775

kcal

Calories

194

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 cups Brussels Sprouts, halved, 4 cups Butternut Squash, cut into 1 inch cubes, 1 Whole Onion, cut into large chunks, 1/4 cup Maple Syrup, and more.

Yes, Slow Cooker Brussels Sprouts With Cranberries, Pecans, And Butternut Squash falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Slow Cooker Brussels Sprouts With Cranberries, Pecans, And Butternut Squash

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