Slow Cooker Brussels Sprouts
These slow cooker Brussels sprouts free up space on your stovetop for all your Christmas dishes, and roasting them in the slow cooker in olive oil brings out that delicious nutty flavour too!
Servings 8
Calories 86kcal
Equipment
Ingredients
- 800 g Brussels sprouts fresh
- 2½ tbsp olive oil
- 70 g cranberries fresh
- ½ tsp salt
- ¼ tsp black pepper freshly ground
Instructions
- Wash the sprouts, remove any brown outer leaves, slice them in half lengthways.800 g Brussels sprouts
- Put them in the slow cooker, drizzle over the oil, add the cranberries and season. Mix well to combine.2½ tbsp olive oil, 70 g cranberries, ½ tsp salt, ¼ tsp black pepper
- Cook on high for 2 hours, then stir. Cook for a further 30 mins then remove from the slow cooker pot.
- Add your preferred additions (for example a drizzle of balsamic vinegar or honey, a sprinkle of cheese, fried smoked bacon lardons or a handful of walnuts) or serve as they are.
Notes
Storage - You can keep leftover Brussels sprouts for around 3 days in the fridge if you cook too many. Tightly cover the dish to keep the Brussels sprout aroma contained though!
Use them up in bubble and squeak with any leftover mashed potato and other leftover veg.
Reheat in the microwave until piping hot.
Freezing cooked Brussels sprouts is not recommended as the texture is affected by freezing.
Do I need to parboil Brussels sprouts before cooking them in a slow cooker? No, they will cook through fully during the long slow cooking time so do not need to be parboiled or pre-cooked
Nutrition
Calories: 86kcal | Carbohydrates: 10g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 171mg | Potassium: 397mg | Fiber: 4g | Sugar: 3g | Vitamin A: 760IU | Vitamin C: 86mg | Calcium: 43mg | Iron: 1mg