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.
- 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
- Wash and cut your Brussels sprouts, removing the end and slicing in half lengthwise.
- Add them to your slow cooker along with the remaining ingredients, reserving half of the bacon for topping.
- 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.
Planning an Easter Meal at Home?
Make it a relaxing, easy event with the tips, suggestions and recipes included in Easy Easter at Home, Carma’s Cookery’s latest report. Take a sneak peak at the Table of Contents, then grab a copy of your own!
- Planning Ahead: Easter Activities & Decorations
- Hosting Easter Without the Stress
- Breakfast, Brunch, Lunch or Dinner?
- Share The Joy – You Don’t Have To Do Everything Yourself
- It’s Not Just About the Easter Bunny – A Short History of Easter
- Getting Creative with Leftovers
- Closing Words
- Crafting Ideas