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I’ll admit it — I’ve never been a fan of Brussels sprouts. When I was in college, I remember driving by fields of them around Central California and thinking to myself, “Are there really that many people who like Brussels sprouts?”

Well, apparently there are. And, recently I tried a dish that featured this tiny cousin of the cabbage that I actually liked! Below is not that recipe, but it looks good. Frankly, it had me at bacon.

brussels sprouts


  • 1 pound fresh Brussels sprouts
  • 2 Tablespoons olive oil
  • 1 tsp balsamic vinegar, lemon juice or rice vinegar (to give it a kick)
  • 1/8 tsp salt
  • 8 slices of bacon, cooked crisp

Directions for Slow Cooker Brussels sprouts

  1. Wash and cut your Brussels sprouts, removing the end and slicing in half lengthwise.
  2. Add them to your slow cooker along with the remaining ingredients, reserving half of the bacon for topping.
  3. Cook on high for 2-3 hours or low for 4-6.

Variations and Notes

  • Use fresh Brussels sprouts — frozen can get too bitter in the slow cooker.
  • Add in some cloves of garlic for extra oomph.


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