Roasted Brussels sprouts and chestnuts in the slow cooker
Uncooked Brussels sprouts
3 pound(s), halved through the stems (about 12 cups)
Roasted European chestnuts
2 cup(s), peeled
3 Tbsp, minced
½ tsp, freshly ground
White balsamic vinegar
- Toss the Brussels sprouts, chestnuts, oil, sage, garlic, salt and pepper in a 5- to 6-quart slow cooker.
- 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.
- Just before serving, stir in the white balsamic vinegar. Serving size: 1 cup.