My campaign to improve the image of Brussels sprouts continues. So many people think they hate this vegetable because they’ve only ever tried the frozen kind, boiled and served plain (which is a terrible thing to do to any veggie). But fresh Brussels sprouts, cooked slowly for a long time, aren’t just edible – they’re delicious.
My first attempt to prove this was my Honey Bacon Brussels Sprouts, which are roasted in the oven and topped with bacon and a yummy honey balsamic-glaze. These are fantastic, but I realize not everyone has the time to devote to oven-roasting. If you’re doing anything complicated for a main dish, you just want to keep the veggies simple.
This Crockpot Brussels Sprouts recipe does that. It’s got all the balsamic-bacon goodness of my first recipe, but the Crockpot takes care of the cooking for you. You just season the sprouts, toss them in the crock, and let them cook away on their own while you attend to other matters. The sprouts will be tender and ready to go whenever you are.
Just dish them up, drizzle them with your balsamic glaze, sprinkle them with diced bacon – and watch your family go, “Really? These are Brussels sprouts?”
Crockpot Brussels Sprouts
2 pounds Brussels sprouts, rinsed and halved
2 tablespoons butter
salt and pepper
6 slices of cooked bacon, diced
1. Add Brussels sprouts and butter to your crockpot. Sprinkle with salt and pepper to taste.
2. Cover and cook on low for 3-4 hours or on high for 2 hours or until tender.
3. When the Brussels sprouts are done cooking, drizzle with the balsamic glaze and diced bacon.
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My Crockpot Brussels Sprouts recipe has a balsamic-bacon goodness that will be a hit at any holiday gathering. And is made easy with your crockpot!
- 2 pounds Brussels sprouts rinsed and halved
- 2 tablespoons butter
- salt and pepper
- balsamic glaze
- 6 slices of cooked bacon diced
Add Brussels sprouts and butter to your crockpot. Sprinkle with salt and pepper to taste.
Cover and cook on low for 3-4 hours or on high for 2 hours or until tender.
When the Brussels sprouts are done cooking, drizzle with the balsamic glaze and diced bacon