Slow Cooker Dijon Brussels Sprouts Recipes

4-INGREDIENT SLOW COOKER MAPLE-DIJON BRUSSELS SPROUTS

Steps:

• Trim the bottoms from the brussels sprouts and remove any dry leaves from the outside. Cut them in half through the stem if they are very large.
• Place the brussels sprouts in the slow cooker. Add the butter, mustard, maple syrup, broth or water, and salt and pepper, as well as they cayenne if using. Stir well to coat the Brussels sprouts with the sauce.
• Cover and cook on high for 2 hours, or low for 4 hours. Stir to redistribute the glaze, and serve hot.

SLOW COOKER BRUSSEL SPROUTS WITH SWEET HONEY DIJON

Steps:

• To prep, cut brussels sprouts in half and place in slow cooker.
• Take out a mixing bowl and combine Honey Dijon Mustard, Minced Garlic, Salt and Pepper, and honey. Whisk together until combined.
• Pour honey mixture in the slow cooker right over Brussels sprouts, add 1/2 cup of dried cranberries, and use a spatula to make sure vegetables are stirred and covered.
• Season entire dish generously with salt and black pepper.
• Slice 6 tablespoons of butter into pats and place around the Brussels Sprouts.
• Add lid onto crock pot.
• Cook High 1-2 hours or Low 3-4 hours until desired texture (from super soft to slightly firm).

SLOW COOKER BRUSSELS SPROUTS WITH DIJON MUSTARD

Steps:

• Ideal slow cooker size: 2-Quart.
• Place the brussels sprouts, olive oil, mustard, water, salt and pepper to taste and dried tarragon (if using) in your slow cooker.
• Stir to combine.
• Cover and cook on LOW for 4 to 5 hours, or until tender when pierced with a fork. Alternatively you can cook them on HIGH for 2 to 2-1/2 hours.
• Some of the brussels sprouts will get brown and crispy, like when roasted, which is delicious.
• Stir well to distribute the Dijon sauce over the brussels sprouts.
• Serve hot or at room temperature.

HONEY DIJON BRUSSELS SPROUTS

Steps:

• Place Brussels sprouts into a saucepan filled with lightly salted water.
• Boil over medium high heat until Brussels sprouts are just tender, 8 to 10 minutes; drain.
• Mix butter, honey, Dijon mustard, dill weed, and onion powder in a large bowl.
• Toss Brussels sprouts in mustard mixture to coat.

SLOW COOKER DIJON BRUSSELS SPROUTS

Steps:

• Wash and trim sprouts. Cut in half. Place sprouts in slow cooker with remaining ingredients. Cook on low 4-5 hours or on high 2-3 hours. Stir well before serving.

SLOW COOKER BALSAMIC BRUSSELS SPROUTS

Steps:

• 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.
• Place brussels sprouts into a 3-qt slow cooker. Stir in olive oil and season with salt and pepper, to taste. Top with butter.
• Cover and cook on low heat for 3-4 hours or high for 1-2 hours.
• Serve immediately, drizzled with balsamic reduction and topped with Parmesan.