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.