Slow cooking Parmesan Brussels sprouts are the easiest accompaniment. Tender steamed sprouts, cooked slowly and mixed with Parmesan cheese, perfect to serve with meat and potatoes!
An easy way to cook
Brussels sprouts!
When did the Brussels sprouts get cold? Didn’t we all hate them when we were kids?
If you had told my 10-year-old self that Brussels sprouts would be the most modern garrison of the future, I wouldn’t have believed you
.
But, here we are. Now I will eat them grated in a salad, roasted in the oven or sautéed on the stove with a little soy sauce. You will find them on the menu of the most modern and trendy restaurants around the place.
I’ll tell you something, Brussels sprouts have had a great vegetarian shine
.
These slow cooking Parmesan Brussels sprouts are the easiest recipe I’ve found so far. You’re going to love them!
Why use a slow cooker?
Sure, you could bake your Brussels sprouts, or even sauté them, but I love the ease of using my slow cooker. I can add everything there, stir it and walk away. This recipe lasts 2-3 hours.
Cooking them in the slow cooker means I can spend those 2-3 hours doing homework with my kids, catching up with my friends in group chat, or preparing a really good main course. Once something is in the slow cooker, it’s so hands-free.
I also really like the texture of slow-cooker Brussels sprouts for a change. Crispy, charred sprouts are super delicious, but so are slowly cooked tender shoots.
If you want the ease of using the slow cooker and also that crispy exterior, check out my tips towards the end of this post!
Ingredients
of the recipe Put Brussels sprouts
on your shopping list and you should have everything you need at home! Here’s what you’ll need
: Brussels sprouts Olive oil
- Olive oil
- Kosher salt and fresh ground pepper
- Unsalted butter
- cheese
- sprouts
Grated Parmesan
How to prepare Brussels
from Parmesan
- : Grease the insert of a 5-quart slow cooker with cooking spray or some butter.
- mix: Add the trimmed Brussels sprouts, garlic, olive oil, salt, and pepper to the insert of your slow cooker. Mix everything to combine.
- Above: Top Brussels sprouts mixed with butter.
- Cook: Cover and simmer for 2 to 3 hours, or until Brussels sprouts are tender. The larger the Brussels sprouts, the longer the cooking time.
- Add: Remove the lid and cover the sprouts with Parmesan cheese. Add the parmesan to combine.
- Serve: Test the seasonings and adjust accordingly, then serve.
Add and
Tips for the best slow cooker Brussels sprouts I’ve never had better slow cook Brussels sprouts
and I bet you’ll say the same. Follow these tips to make sure your slow-cooked Parmesan Brussels sprouts come out perfectly.
If you
- want to crunch your Brussels sprouts before serving, place them under the grill for 3 to 4 minutes, or until golden brown.
- You can pour some crispy chopped bacon at the end with the Parmesan cheese to boost the flavor power
- If you like Balsamic, you can spray these bad guys with a balsamic reduction once they’re in the serving bowl.
.
Serving Tips
Almost any dinner can use a tasty green vegetable on the side. These pair well with a bold meat like steak. They are just as good with chicken or salmon. Potatoes also resist the taste of this accompaniment very well. I’m thinking of crushed or roasted garlic. The creamy cauliflower puree would also be amazing!
Because they are
cooked in the slow cooker, they save time and space: they are perfect as an accompaniment to a great Christmas meal.
How to store and
reheat
leftovers
- Before storing leftovers, he would leave them at room temperature and then add them to an airtight container. You can then store your leftovers in your refrigerator for about 4 days.
- To reheat, I recommend placing them in a single layer in a parchment-lined baking dish. Put them in the oven at 375F until hot.
