Makes 4-6 servings
1 lb Brussels sprouts
3 Tbsp butter, cut into 6 pieces
1 Tbsp Dijon mustard
1 Tbsp maple syrup
1/4 tsp kosher salt
1/4 tsp black pepper
1/4 cup water
1. Wash and trim sprouts and then cut each one in half.
2. Place sprouts in the slow cooker.
3. Pour mustard, syrup, butter, salt, pepper and water over the sprouts. Stir until sprouts are coated.
4. Cover and cook on HIGH for about 2 hours or on LOW for 4 hours. Stir well and serve.
I’ve been getting my Bountiful Baskets faithfully every Saturday. The last two Saturdays we had a bag of Brussels sprouts included. Now I must admit I cannot ever remember having Brussels sprouts in my life. I’ve heard plenty of negative reviews about them. The first way I tried them was roasting them with olive oil, salt and pepper. That was okay. Then I decided to try them in the slow cooker. I liked them much better this way. Maybe because they had butter and syrup on them. Ha ha!! Actually the syrup just added a hint of sweetness. I think this is probably the best Brussels sprouts are going to get. They were good…good for Brussels sprouts. If you think Brussels sprouts are the most disgusting this in the world then you probably won’t like this recipe. But if you like them to begin with you’ll probably love this recipe. Give it a try, tell me what you think. 3 1/2 stars.
kathleen tibbetts says
This was simply great !!!
Nice to hear this. Thanks Kathleen.
Sharon Bordelon says
Add some toasted pecans YUMMMMMY
[email protected] says
hope you enjoy dearcat!
Slow cooker and brussel sprouts. My two favorite words. Karen, these sound delish. I have brussel sprouts with steamed and with butter, but tomorrow I will make this to go with my crock pot maple & brown sugar chicken. Thanks.
Yes, Deb, it does. Thanks for letting me know of the mistake…I've corrected it! KP
I assume the butter in the ingredients list just gets dumped in with everything else.
I use my slow cooker every now and then , but lately I've been using it all the time. I'm excited to try out some of your tasty looking recipes. Yum!
Jessie, Hi! I'm not sure where you'll be able to buy it in Montana. I'll look into it and let you know. Of course, you'll always be able to order it online.
Karen, I love Bountiful Baskets and think I will try this recipe! Where will your book be sold. It looks great! Jessie Curtis
Bountiful Baskets just moved into our area and I was so excited! I, too, had never had real-life experience with brussels sprouts and was desperate for a recipe that wouldn't make them as terrible as they're stereotyped to be. We used a Garlic-Butter recipe and all agreed, they're not our new favorite, but if we're going to eat Brussels sprouts, it wasn't bad. So glad to have another recipe to add to the arsenal!