Roasted Brussels Sprouts and Chestnuts in the Slow Cooker

Total Time
3 hr 10 min
10 min
3 hr
Look for similarly-sized Brussels sprouts so they’ll cook evenly in this easy side dish. Each should be about the size of a walnut in its shell.


uncooked Brussels sprouts

3 pound(s), halved through the stems (about 12 cups)

roasted European chestnuts

2 cup(s), peeled

olive oil

3 Tbsp

fresh sage

3 Tbsp, minced

minced garlic

½ Tbsp

table salt

1 tsp

black pepper

½ tsp, freshly ground

white balsamic vinegar

2 Tbsp


  1. 1. Toss the Brussels sprouts, chestnuts, oil, sage, garlic, salt and pepper in a 5- to 6-quart slow cooker.
  2. 2. Cover and cook on low for 5 hours, or until the Brussels sprouts are tender. The dish can stay, covered, on the keep-warm setting at this point for up to 3 hours.
  3. 3. Just before serving, stir in the white balsamic vinegar. Serving size: 1 cup.


If you want more browned bits on the Brussels sprouts, more the look they’d get in the oven, cook on high (rather than low) for 3 hours or until the vegetables are tender.

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