Oven full? Don’t despair! Toss your Brussels sprouts into a slow cooker and push it aside! It can be stressful when trying to serve a hot meal for a crowd, and you need to finish baking a dish while trying to keep others warm. Not only is this recipe convenient, but it’s also delicious! The beautiful green sprouts with a mix of cranberries give this dish a beautiful holiday flare.
Slow Cooker Holiday Brussels Sprouts
Equipment
- Slow cooker
- Mixing spoon
- Measuring cups/spoons
Ingredients
- 4 pounds Brussels sprouts trimmed and halved
- ½ cup pure maple syrup
- ¼ cup olive oil
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 ½ cups crumbled feta cheese divided
- 1 ½ cups dried cranberries or fresh cranberries optional
Instructions
- Place Brussels sprouts into a 6-quart slow cooker.
- Stir in the maple syrup, olive oil, salt, and pepper.
- Cover and cook 2 – 2 ½ hours on low or 1 to 1 ½ hours on high, until the Brussels sprouts are crisp-tender but still a little too chewy to eat. Stir halfway through to redistribute. If using fresh cranberries, add them to slow cooker now.
- Re-cover and cook until the Brussels sprouts are completely tender (but not mushy), about 30 minutes on low or 15 additional minutes on high.
- Stir in half of the feta cheese and dried cranberries.
- Sprinkle the remaining feta on top. Serve warm.
- To store: Refrigerate Brussels sprouts in an airtight storage container for up to 3 days.
Notes
Recipe adapted from Well-Plated by Erin