Skip Nav

Crock Pot Balsamic Brussels Sprouts

Set It and Forget It: Slow-Cooker Balsamic-Glazed Brussels Sprouts

As POPSUGAR editors, we independently select and write about stuff we love and think you'll like too. If you buy a product we have recommended, we may receive affiliate commission, which in turn supports our work.

We're thrilled to bring you kitchen wisdom from our friends at America's Test Kitchen. They're sharing a vibrant, slow-cooked brussels sprouts recipe that's perfect for Thanksgiving.

Brussels sprouts, which grow in clusters on long stalks, are so named because they originated in Belgium. We love cooking and eating brussels sprouts when they're in season, particularly when braised in a flavorful liquid (stock, cream, or cider). These dressed-up brussels sprouts are perfect for the holiday table — and they leave the oven open for the main course. Chicken broth adds savory depth, and a drizzle of balsamic glaze and olive oil contributes intense flavor and richness. Pine nuts lend a delicate crunch.

Prep tip: Smaller sprouts are tender and sweet, but those larger than an inch across can be bitter, with a rotten egg aroma. Trim the stem ends and remove any discolored leaves.

Looking for more great America's Test Kitchen recipes? Sign up for a free trial of America's Test Kitchen's 2-week all-access membership. Membership includes recipes (tested by 60,000 at-home cooks!), unbiased equipment and ingredient ratings, innovative techniques, and how-to videos every month.

Slow-Cooker Balsamic-Glazed Brussels Sprouts With Pine Nuts

From Slow Cooker Revolution Volume 2 by the editors at America's Test Kitchen

Notes

You can find balsamic glaze with the vinegar and salad dressings in most well-stocked supermarkets.

Crock Pot Balsamic Brussels Sprouts

Ingredients

  1. 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

  1. 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.
  2. 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.
Latest Recipes, Menus, Food & Wine