Slow Cooker
Slow Cooker Brussels Sprouts
Description
Crockpot Brussels Sprouts with maple syrup and feta. Easy slow cooker recipe that frees your oven and tastes DELICIOUS! Great for holidays.
Ingredients
- 4 pounds Brussels sprouts trimmed and halved
- ½ cup pure maple syrup
- ¼ cup extra virgin olive oil
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 ½ cups crumbled feta cheese divided
- 1 ½ cups dried cranberries or fresh cranberries optional; see notes to use fresh
Directions
- Place Brussels sprouts into a 6-quart slow cooker (see recipe notes if using a 6-quart slow cooker).
- Stir in the maple syrup, olive oil, salt, and pepper.
- Cover and cook 2 1/2 hours on low or 1 to 1 1/2 hours on high, until the Brussels sprouts are crisp-tender but still a little too chewy to eat. Stir once halfway through to redistribute.
- Stir once more, then recover and cook until the Brussels sprouts are completely tender (but not mushy), about 15 additional minutes on high or 30 additional minutes on low.
- Stir in half of the feta cheese and cranberries.
- Sprinkle the remaining feta on top. Serve warm.
