Roasted Brussels Sprouts and Chestnuts in the Slow Cooker
- Total Time
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 sprouts3 pound(s), halved through the stems (about 12 cups)
roasted European chestnuts2 cup(s), peeled
olive oil3 Tbsp
fresh sage3 Tbsp, minced
minced garlic½ Tbsp
table salt1 tsp
black pepper½ tsp, freshly ground
white balsamic vinegar2 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.