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Slow-Cooker Brussels Sprouts

Take a hands-off approach to preparing Brussels sprouts. This recipe for Slow-Cooker Brussels Sprouts hits both sweet and savory notes!
Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 2 hours 45 minutes
Total Time 2 hours 55 minutes
Servings 12 servings
Calories 208kcal
Author Bryan Zarpentine

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

Calories: 208kcal | Carbohydrates: 32g | Protein: 8g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 15mg | Sodium: 424mg | Potassium: 637mg | Fiber: 6g | Sugar: 19g | Vitamin A: 1211IU | Vitamin C: 129mg | Calcium: 162mg | Iron: 2mg