Slow-Cooker Balsamic-Glazed Brussels Sprouts With Pine Nuts
From Slow Cooker Revolution Volume 2 [1] by the editors at America's Test Kitchen
Notes
You can find balsamic glaze [2] with the vinegar and salad dressings in most well-stocked supermarkets.
Ingredients
- 2 pounds brussels sprouts, trimmed and halved
2 cups chicken broth
Salt and pepper
2 tablespoons balsamic glaze
2 tablespoons extra-virgin olive oil
1/4 cup pine nuts, toasted
1/4 cup grated parmesan cheese
Directions
- Combine brussels sprouts, broth, and 1/2 teaspoon salt in slow cooker. Cover and cook until brussels sprouts are tender, 2 to 3 hours on high.
- Drain brussels sprouts and transfer to serving dish. Season with salt and pepper to taste. Drizzle with balsamic glaze and oil, then sprinkle with pine nuts and parmesan. Serve.
Information
- Category
- Vegetables, Side Dishes
- Cuisine
- North American
- Yield
- Serves 4 to 6