Roasted Brussels sprouts and chestnuts in the slow cooker

SmartPoints® value per serving
Total Time
3 hr 10 min
10 min
3 hr
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.


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. Toss the Brussels sprouts, chestnuts, oil, sage, garlic, salt and pepper in a 5- to 6-quart slow cooker.
  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. Just before serving, stir in the white balsamic vinegar. Serving size: 1 cup.