Slow Cooker Parmesan Brussels Sprouts are a delicious and easy way to enjoy this healthy vegetable. Cooking them in a slow cooker makes them tender and allows all the flavors to blend beautifully. With just a few simple ingredients, you can create a side dish that will impress your family and friends.
Why Make This Recipe
This recipe is perfect for anyone who wants a tasty and nutritious side dish without a lot of effort. Using a slow cooker means you can set it and forget it, making it a great option for busy nights. Plus, the combination of Parmesan cheese and garlic gives these Brussels sprouts a rich, savory flavor that pairs well with nearly any main course.
How to Make Slow Cooker Parmesan Brussels Sprouts
Ingredients:
- 2 pounds Brussels Sprouts, (ends trimmed and Brussels sprouts cut in half)
- 4 cloves garlic, (chopped)
- 2 tablespoons olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon fresh ground pepper
- 2 tablespoons unsalted butter, (cut into 4 pieces)
- ¾ cup freshly shredded Parmesan cheese
Directions:
- Grease the insert of a 5-quart slow cooker with cooking spray or a bit of butter.
- Add the trimmed Brussels sprouts, chopped garlic, olive oil, kosher salt, and ground pepper to the insert. Mix everything to combine well.
- Arrange the pieces of butter over the Brussels sprouts.
- Cover the slow cooker and cook on LOW for 2 to 3 hours, or until the Brussels sprouts are tender. Keep in mind that larger Brussels sprouts may take a bit longer to cook.
- Once done, remove the cover and top the sprouts with Parmesan cheese. Stir to combine and cover for a minute or two, until the cheese has melted completely.
- Taste and adjust the seasonings as needed.
- Serve warm.
How to Serve Slow Cooker Parmesan Brussels Sprouts
These Brussels sprouts are fantastic as a side dish for any meal. They pair well with roasted meats, pasta, or even grilled fish. Sprinkle a little extra Parmesan on top for a finishing touch before serving.
How to Store Slow Cooker Parmesan Brussels Sprouts
If you have leftovers, let them cool down and store them in an airtight container in the fridge. They will stay fresh for about 3 to 5 days. To reheat, simply warm them in the microwave or on the stovetop until heated through.
Tips to Make Slow Cooker Parmesan Brussels Sprouts
- Make sure to trim the ends of the Brussels sprouts and cut them in half for even cooking.
- Experiment with different cheese varieties if you want to change up the flavor.
- Adding a squeeze of lemon juice before serving can brighten the dish and enhance the flavors.
Variation
For an extra kick, add a pinch of red pepper flakes or some cooked bacon bits to the Brussels sprouts before cooking.
FAQs
Q: Can I use frozen Brussels sprouts for this recipe?
A: Yes, you can use frozen Brussels sprouts. Just note that they may release more moisture while cooking, so you may need to adjust the cooking time accordingly.
Q: Can I use a different type of cheese?
A: Absolutely! You can try using Pecorino Romano, Asiago, or even a sharp cheddar for a different flavor profile.
Q: How long can I keep the cooked Brussels sprouts in the fridge?
A: Cooked Brussels sprouts can be stored in the fridge for about 3 to 5 days. Be sure to keep them in an airtight container.
Slow Cooker Parmesan Brussels Sprouts are an easy and scrumptious addition to any meal, making healthy eating simple and enjoyable!
Slow Cooker Parmesan Brussels Sprouts
Ingredients
Main Ingredients
- 2 pounds Brussels Sprouts, (ends trimmed and Brussels sprouts cut in half)
- 4 cloves garlic, (chopped)
- 2 tablespoons olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon fresh ground pepper
- 2 tablespoons unsalted butter, (cut into 4 pieces)
- ¾ cup freshly shredded Parmesan cheese
Instructions
Preparation
- Grease the insert of a 5-quart slow cooker with cooking spray or a bit of butter.
- Add the trimmed Brussels sprouts, chopped garlic, olive oil, kosher salt, and ground pepper to the insert. Mix everything to combine well.
- Arrange the pieces of butter over the Brussels sprouts.
Cooking
- Cover the slow cooker and cook on LOW for 2 to 3 hours, or until the Brussels sprouts are tender.
- Once done, remove the cover and top the sprouts with Parmesan cheese. Stir to combine and cover for a minute or two, until the cheese has melted completely.
- Taste and adjust the seasonings as needed.
Serving
- Serve warm.
