Crockpot Brussels Sprouts
Crockpot Brussels Sprouts with maple syrup and feta. Easy slow cooker recipe that frees your oven and tastes DELICIOUS! Great for holidays.
Prep: 10 minutes
Cook: 3 hours
Total: 3 hours 10 minutes
Servings: 12 servings
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
Instructions
- 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.
Notes
- TO USE FRESH CRANBERRIES: Stir in the fresh cranberries in Step 3 when redistributing the Brussels sprouts.
- TO HALVE THIS RECIPE: Use a 3- or 4-quart slow cooker.
- TO MAKE AHEAD: Chop all of the Brussels sprouts and place in the slow cooker. Store refrigerated. When ready to cook, proceed as directed. (You may need to add a little bit to the cooking time since the slow cooker will be cold.)
- TO STORE: Refrigerate Brussels sprouts in an airtight storage container for up to 3 days.
- TO REHEAT: Gently rewarm leftovers in a Dutch oven on the stovetop over medium-low heat or in the microwave.
Nutrition
Serving: 1(of 12)Calories: 237kcalCarbohydrates: 36gProtein: 8gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 17mgPotassium: 637mgFiber: 7gSugar: 22gVitamin A: 1220IUVitamin C: 129mgCalcium: 173mgIron: 2mg
