The easiest way to roast Brussels sprouts
Lets 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 Brussel 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 error on the side of caution and respect by choosing to capitalize - unless of course one of my famous typo’s creeps in!
(Interested in learning more of the history of this 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 is overwhelming. But, the uniquely bitter taste makes it worth the oder. 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.
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 he 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 easiest clean up.
Lazy Slow Cooker Brussels Sprouts
- 4 qt slow cooker
- Knife or slicer (if you plan to cut your own)
- 14 Oz Shaved brussels sprouts You can purchase them pre-shaved or cut your own.
- ½ Cup Olive oil
- ⅛ Cup Fresh lemon juice
- ½ Cup Parmesan cheese, divided
- 1 tablespoon MInced garlic
- ¼ teaspoon Fresh ground pepper
- Salt to taste, if needed
- LIne slow cooker with a liner for easiest clean up (optional)
- Add Brussels sprouts to pot
- Add olive oil, lemon juice, garlic, pepper and ¼ cup Parmesan cheese to brussels sprouts
- Stir to coat
- Cook on low for 3½ hours
- Open pot and sprinkle with remaining ¼ cup Parmesan cheese.
- Replace lid and allow cheese to melt for about 15 minuts
- Remove lid and cook another 15 - 30 minutes with lid off (optional step that is helpful if you feel the dish is too wet)