Slow Cooker Parmesan Brussels Sprouts
This creamy, dairy-free slow cooker recipe features tender Brussels sprouts combined with aromatic garlic and rich Parmesan cheese, perfect for busy families.
Ingredients
Main Ingredients
- 2 pounds Brussels sprouts Trimmed and halved
- 4 cloves Garlic Finely chopped
- 2 tablespoons Olive oil For coating
- 1/2 teaspoon Kosher salt To taste
- 1/4 teaspoon Fresh ground pepper To taste
- 2 tablespoons Unsalted butter Cut into pieces
- 3/4 cup Freshly shredded Parmesan cheese For topping
Instructions
Preparation
- Trim the ends of the Brussels sprouts and cut them in half.
- Chop the garlic finely.
- In a bowl, toss the halved Brussels sprouts with olive oil, kosher salt, and pepper until well coated.
Cooking
- Place the seasoned Brussels sprouts in the slow cooker.
- Add the chopped garlic evenly over the sprouts.
- Dot with pieces of unsalted butter on top of the sprouts.
- Cover and set your slow cooker to low for 4 hours or high for 2 hours.
- About 15 minutes before serving, sprinkle the Parmesan cheese on top.
Serving
- Check that the Brussels sprouts are tender and the cheese has melted.
- Gently stir the mixture before serving.
- Transfer to a serving dish and enjoy warm.
Notes
For extra texture, consider broiling the Brussels sprouts for a couple of minutes after slow cooking. Ensure even cooking by spreading them out in the slow cooker.