Roasted Brussels sprouts and chestnuts in the slow cooker
3
Points®
Total Time
3 hr 10 min
Prep
10 min
Cook
3 hr
Serves
10
Difficulty
Easy
For this recipe, look for similarly-sized Brussels sprouts so they’ll cook evenly in this easy, hands-off side dish. Each should be about the size of a walnut in its shell. They're flavored with roasted chestnuts, olive oil, fresh sage, and chopped garlic, all of which goes in the slow cooker and cooked for 5 hours. Stir in some white balsamic vinegar just before serving to tie it all together. If you want more browned bits on the Brussels sprouts, more similar to the look they’d get after roasting in the oven, cook on high (rather than low) for 3 hours. Whichever way you go, you'll get deliciously roasted Brussels sprouts, a beautiful complement to chicken, turkey, or fish, as a result.
Ingredients
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
Jarred minced garlic
½ Tbsp
Table salt
1 tsp
Black pepper
½ tsp, freshly ground
White balsamic vinegar
2 Tbsp
