Slow Cooked Balsamic Brussel Sprouts Recipe

I do love making things in a slow cooker.  There is something very magickal about the s

experience. This recipe for brussel sprouts mades a great side for meat and/or other vegatarian dishes.  This savory dish would be great paired with a good wine. 

Brussel sprouts are very popular in Brussels, Belgium which is where they got their name. They are a species of cabbage and in the same family as collard greens, kale, and broccoli. Besides being really good for you, they are absolutely delicious.


Balsamic Brussel Sprouts


  • 1/2 cup balsamic vinegar

  • 2 tablespoons brown sugar, packed

  • 2 pounds brussels sprouts, trimmed and halved

  • 2 tablespoons olive oil

  • Kosher salt and freshly ground black pepper

  • 2 tablespoons unsalted butter, cut into cubes

  • 1/4 cup freshly grated Parmesan cheese ( or whatever cheese you want)



  1. To make the balsamic reduction, add balsamic vinegar and brown sugar to a small saucepan over medium heat. Bring to a slight boil and reduce by half, about 6-8 minutes; set aside and let cool.

  2. Place brussels sprouts into a 3-qt slow cooker. Stir in olive oil and season with salt and pepper, to taste. Top with butter.

  3. Cover and cook on low heat for 3-4 hours or high for 1-2 hours.

  4. Serve immediately, drizzled with balsamic reduction and topped with Parmesan Cheese (or selected cheese)

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