Grab your slow cooker and try this recipe. The sprouts turn out slightly browned, soft in the middle, and coated in a salty, garlicky butter sauce. Enjoy!
Ingredients:
2 pounds fresh Brussels sprouts
6 cloves fresh garlic, minced
3 Tablespoons butter, melted
1 Tablespoon Dijon mustard
Kosher salt and freshly ground black pepper, to taste
1/4 cup chicken stock
Directions:
- Wash and trim the ends off of each Brussels sprout, and cut large ones in half.
- Put into slow cooker.
- Add garlic to slow cooker.
- In a large measuring cup, whisk together melted butter, Dijon and chicken stock.
- Pour over sprouts and garlic.
- Season with salt and pepper, to taste.
- Mix well with a large spoon.
- Cover and cook on low for 4 to 5 hours, or on high for 2 to 3 hours.
- Stir well to distribute the sauce before serving.
well….i think this is the first recipe i’m not in love with! but i will say i stil like it and your track record thus far is excellent. i am more of a roasted sprout person i guess. there didnt seem to be enough sauce too. i love that balasmic butter sprout recipe though 🙂
Hmmm…maybe too many sprouts? I literally ate this entire pot when I made it. I agree there\’s not tons of sauce, but all my sprouts were nicely coated. Oh well–you\’re still my biggest fan 🙂