Take a hands-off approach to preparing Brussels sprouts. This recipe for Slow-Cooker Brussels Sprouts hits both sweet and savory notes!
When prepared right, Brussels sprouts can be a tasty side dish and a good fit for any occasion. With all the ways of preparing Brussels sprouts—roasting, frying, sautéing—making them in a slow cooker may not be the obvious choice. But for special occasions or big feasts when there is a lot of food to prepare, making them in the slow cooker can save time and space, freeing up the stove or oven for other dishes. You can put the Brussels sprouts and other ingredients in the slow cooker and not have to worry about keeping close tabs on them or have the Brussels sprouts take up valuable oven space. It’s the most convenient and hassle-free way to make Brussels sprouts that I know.
Most importantly, Brussels sprouts made in a slow cooker still taste amazing. Even after a couple of hours in a slow cooker, they still come out tender. Plus, the natural nutty and sweet flavor of Brussels sprouts is enhanced by adding a drizzle of maple syrup, while a little bit of garlic powder and onion powder help to cover up any of the lingering bitter taste that raw Brussels sprouts sometimes have. Of course, the thing I love about this recipe the most is the addition of cranberries and feta for the last 10 to 15 minutes of cooking before serving. That’s just enough time for the feta to start melting, helping to give the Brussels sprouts even more flavor and a creamy texture.
Put the finishing touch on your Brussels sprouts
No matter how you prepare Brussels sprouts, it’s always fun to customize the recipe a little bit to fit your personal tastes. This recipe recommends adding feta and dried cranberries, but there are other ways to put a finishing touch on your Brussels sprouts. Bacon is always a good option if you want to add a little smoky flavor and crunch. Panko breadcrumbs combined with feta or perhaps Parmesan cheese can also add some texture and flavor. If you want to give the Brussels sprouts a little bit of a kick, I would suggest mixing in a teaspoon of Dijon mustard. Finally, if you want to expand the flavor profile even more, a mixture of balsamic vinegar, wine, and garlic can produce an amazing glaze.
How do I store leftovers?
For leftover slow-cooker Brussels sprouts, place them in an airtight container and store them in the fridge for up to 4 days. They can be reheated in the microwave or on the stove. Freezing is not recommended as the texture can be affected upon thawing.
Serving suggestions
As mentioned, Brussels sprouts tend to go well with just about any dish. However, they definitely pair better with certain meals. Personally, I like to make these Brussels sprouts when I have Oven-Baked Chicken Thighs or Boneless Air-Fryer Chicken Thighs. Of course, Brussels sprouts in the slow cooker are also great for vegetarians, so you might want to pair them with Vegan Meatloaf. I also recommend trying these Brussels sprouts alongside Quinoa with Roasted Vegetables or a Healthy and Delicious Buddha Bowl.
Ingredients
- 4 pounds Brussels sprouts trimmed and halved
- 1/2 cup pure maple syrup
- 3 tablespoons extra-virgin olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1 cup dried cranberries
- 1 1/3 cups crumbled feta cheese
Instructions
- Place halved Brussels sprouts in the slow cooker. Drizzle with maple syrup and olive oil. Sprinkle with garlic powder, onion powder, salt, and pepper, then toss to coat.
- Cover and cook on low for 2 1/2 hours (or on high for 1 1/2 hours). Stir once midway through to help mix the flavors.
- After cooking, stir in the cranberries and half of the crumbled feta cheese. Cook uncovered on high for another 10-15 minutes, until the cheese is slightly melted.
- Sprinkle with remaining cheese for garnish when serving.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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