Brussels sprouts have a bad rap, but they’re delicious! Especially when cooked the right way. The slow cooker cooks them through to tender perfection, with the a few charred bits around the edges – impressively reminiscent of the oven, without the effort. Topped with a sweet and sticky balsamic reduction and toasted nuts and seeds for flavour and crunch, this is an easy yet impressive side dish. Brussels sprouts are grown throughout summer but are ready to harvest in winter, so enjoy them in the cooler months when your other favourites are out of season.
Serves 6
+ gluten free
+ vegan
+ egg free
+ nut free (option)
+ soy free
Ingredients
Extra virgin olive oil
Fine salt or Salt flakes
Mixed nuts and seeds
(Sesame seeds, Pumpkin seeds,
Sunflower seeds, Pine
nuts and Slivered almonds)*
Balsamic reduction
Method
This recipe can be found on page 129 of our fresh and delicious slow cooker cookbook; Modern Slow Cooker. Truly, this book redefines how you see your slow cooker. If you don't already have this one in your collection, you can check it out here...
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