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!

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

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.

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

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

Yield: 6 servings

prep time: 10 minutes

cook time: 4 hours 10 minutes

total time: 4 hours 20 minutes

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

Print Recipe

Slow Cooker Balsamic Brussels Sprouts

10 minutes4 hours 10 minutes

Chungah Rhee

Ingredients:

• 1/2 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
• 1/4 cup freshly grated Parmesan cheese

Directions:

1. 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.
2. Place brussels sprouts into a 3-qt slow cooker. Stir in olive oil and season with salt and pepper, to taste. Top with butter.
3. Cover and cook on low heat for 3-4 hours or high for 1-2 hours.
4. Serve immediately, drizzled with balsamic reduction and topped with Parmesan.

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