Slow Cooker Brussels Sprouts
These delicious Brussels sprouts are sure to be the highlight of your Thanksgiving dinner, and they're super easy to make!
Servings: 8
Equipment
Ingredients
- 2 lbs. fresh Brussels sprouts trimmed and halved
- ⅓ cup pure maple syrup
- 2 Tbsp. honey
- ¼ cup olive oil
- 1 tsp. salt
- ½ tsp. black pepper
- 1 cup fresh cranberries (or a half cup dried)
- 1 cup feta cheese divided
Instructions
- In a slow cooker, combine the brussels sprouts, maple syrup, honey, olive oil, salt, pepper, and fresh cranberries. Mix well to coat the brussel sprouts.
- Cover the slow cooker and cook on LOW heat for 4 hours or HIGH heat for 3 hours or until the brussels sprouts are tender.
- Stir in half of the feta cheese, Cover and cook for an additional 10-15 minutes.
- Serve the slow cooker brussels sprouts hot, garnished with the remaining feta cheese. Enjoy!
Video
Notes
- Trim the brussels sprouts and cut them in half to ensure even cooking.
- Adjust the sweetness by adding more or less maple syrup and honey according to your taste.
- You can substitute dried cranberries for the fresh cranberries.
- Feel free to sprinkle some chopped nuts, such as pecan or walnuts, for added crunch and flavor.
- Yes, if you prefer a dairy-free or vegan option, you can omit the feta cheese or substitute it with a plant-based alternative.
Nutrition
Calories: 168kcal | Carbohydrates: 16g | Protein: 3g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 17mg | Sodium: 506mg | Potassium: 56mg | Fiber: 0.5g | Sugar: 13g | Vitamin A: 87IU | Vitamin C: 2mg | Calcium: 109mg | Iron: 0.2mg
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