Free up your oven with this amazingly easy crockpot recipe. Simply throw everything in and you’re set! Easy peasy!

Slow Cooker Balsamic Brussels Sprouts

Oven real-estate is not something to be messed with during the holidays.

Slow Cooker Balsamic Brussels Sprouts

So when I can easily clear up some space and use the crockpot instead, I am all in, especially when the prep time is 10 minutes or less.

Slow Cooker Balsamic Brussels Sprouts

The holidays are crazy enough as it is – you might as well let the slow cooker do all the work for you.

Slow Cooker Balsamic Brussels Sprouts

You can even make the balsamic glaze ahead of time (or you can use a store-bought one too!). You can’t lose either way.

Slow Cooker Balsamic Brussels Sprouts

Slow Cooker Balsamic Brussels Sprouts

Free up your oven with this amazingly easy crockpot recipe. Simply throw everything in and you’re set! Easy peasy!
5 stars (2 ratings)

Ingredients

  • ½ cup balsamic vinegar
  • 2 tablespoons brown sugar, packed
  • 2 pounds brussels sprouts, trimmed and halved
  • 2 tablespoons olive oil
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons unsalted butter, cut into cubes
  • ¼ cup freshly grated Parmesan cheese

Instructions

  • To make the balsamic reduction, add balsamic vinegar and brown sugar to a small saucepan over medium heat. Bring to a slight boil and reduce by half, about 6-8 minutes; set aside and let cool.
  • Place brussels sprouts into a 3-qt slow cooker. Stir in olive oil and season with salt and pepper, to taste. Top with butter.
  • Cover and cook on low heat for 3-4 hours or high for 1-2 hours.
  • Serve immediately, drizzled with balsamic reduction and topped with Parmesan.

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