The easiest way to roast Brussels sprouts
Let's get the most important fact out of the way first. No...that is not a typo in the title (although I have been known to make a typo or two!). Did you know that the correct name for this veggie is Brussels Sprouts (with an "s" at the end of Brussels)? Not Brussels Sprouts. Something to do with the fact that they were first eaten in - you guessed it - Brussels! There is also some disagreement among various sources I checked regarding whether or not the "B" should be capitalized. I have decided to err on the side of caution and respect by choosing to capitalize - unless of course one of my famous typos creeps in!
(Interested in learning more about the history of this unique veggie? Click here.
Grammar lesson aside, I find Brussels sprouts fascinating. They look like baby cabbages (and are actually related to the cabbage family). The complaints I get about the smell when I cook them are overwhelming. But the uniquely bitter taste makes it worth the odor. My favorite way to eat them is shaved or thinly sliced. So, of course, I took it upon myself to find the easiest way to roast Brussels sprouts in the slow cooker.
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Lazy Brussels Sprouts Hacks
- I am lazy (you already knew that) so I bought my Brussels sprouts already cut. Big time-saver, but they won't be quite as fresh as if you cut them yourself. This is a great tool to use if you prefer to shave/slice them.
- I have found that leaving the lid off during the last half hour or so of cooking helps with the consistency of the final product. This is an optional step.
- These Brussels sprouts are delicious served cold as leftovers the next day.....that is if you have any leftovers.
- I always suggest using a slow cooker liner for the easiest clean-up.
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📖 Recipe
Slow Cooker Brussels Sprouts
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Print Pin Rate SaveAll nutrition information shown here is automatically generated and should be considered an estimate. If you follow a specific diet, please calculate your own values to ensure accuracy.
Equipment
- 4 qt slow cooker
- Mixing Spoon
Ingredients
- 32 Oz Brussels sprouts Do not cut
- ¼ Cup Olive oil
- 2 tablespoon Lemon juice
- 2 tablespoon Garlic minced
- ¼ teaspoon Ground black pepper
- ½ teaspoon Salt
- 1 Cup Parmesan cheese, divided
Instructions
- To a greased slow cooker add 32 Oz Brussels sprouts, ¼ Cup Olive oil, 2 tablespoon Lemon juice, 2 tablespoon Garlic, ¼ teaspoon Ground black pepper, ½ teaspoon Salt , and ½ cup parmesan cheese
- Stir to coat
- Cook on low for 2-3 hours or high for 1.5 - 2 hours
- Open lid and sprinkle with remaining ½ cup Parmesan cheese.
- Replace lid and allow cheese to melt for about 15 minutes
Final Step
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Notes
- To keep things extra lazy, I buy pre-cleaned bags of Brussels sprouts
- Freshly squeezed lemon juice and freshly grated Parmesan cheese are my first choice, but the bottled/pre-grated kinds are what I use most week nights.
- Please see above for serving and substitution ideas.
Nutrition
All nutrition information shown here is automatically generated and should be considered an estimate. If you follow a specific diet, please calculate your own values to ensure accuracy.
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