• 2 pounds brussels sprouts, rinsed and halved
  • 2 tablespoons olive oil
  • salt and pepper
  • toasted pinenuts for serving, if desired
  • parmesan cheese for serving, if desired

Balsamic Reduction

  • ½ cup balsamic vinegar
  • 1-2 tablespoons light brown sugar


  1. Add brussels sprouts and olive oil to a slow cooker. Sprinkle with salt and pepper to taste.
  2. Cover and cook on low for 3-4 hours or on high for 1-2 hours or until tender.
  3. While the brussels sprouts are cooking make the balsamic reduction. (I make it about 30 minutes before the brussels sprouts are done)
  4. When the brussels sprouts are ready drizzle with the balsamic reduction and serve immediately with pine nuts and parmesan cheese, if desired.

Balsamic Reduction

  1. Add balsamic vinegar and brown sugar to a small saucepan. Simmer for 10 minutes or until the sauce has reduced by half. Keep warm until ready to use.

Thank you!

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