Slow Cooker Parmesan Brussels Sprouts
A delicious and easy side dish featuring tender Brussels sprouts cooked in a slow cooker with Parmesan cheese and garlic.
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.
Notes
These Brussels sprouts are fantastic as a side dish. They pair well with roasted meats, pasta, or grilled fish. For a finishing touch, sprinkle a little extra Parmesan on top before serving. Store leftovers in an airtight container in the fridge for 3 to 5 days. Reheat in the microwave or stovetop.