Slow Cooker Brussels Sprouts
4 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
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- Eggs: not fully checked
- Fish: not fully checked
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Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 500 g Brussels sprouts
- 2 tablespoons Olive oil
- 3 tablespoons Butter
- ΒΌ teaspoon Fine sea salt (to taste)
- Β½ teaspoon Ground black pepper
- 40 g Parmesan
Method
- Prepare the sprouts: Trim the hard ends off 500 g of Brussels sprouts, remove any damaged outer leaves and wash them. Drain well. Small and medium sprouts can be left whole.
- Add to the slow cooker: Put the prepared Brussels sprouts into the slow cooker. Add 2 tablespoons of Olive oil, ΒΌ teaspoon of Fine sea salt and Β½ teaspoon of Ground black pepper, and toss to coat. Dot 3 tablespoons of Butter over the top.
- Cook: Put the lid on and cook on HIGH for approximately 2 hours or LOW for 4 hours, until the sprouts are tender. Cooking times vary depending on the size of the sprouts and your slow cooker.
- Check: Check the sprouts are cooked to your liking. They should be tender when pierced with a fork, but not falling apart. Transfer to a serving dish, sprinkle over 40 g of Parmesan (grated) and serve.