Slow Cooker Balsamic Brussels Sprouts

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A quick, easy, set-it-and-forget-it Thanksgiving side for when your oven and stove-top are completely occupied!


3 lbs. of Brussels Sprouts

¼ Cup of Balsamic Vinegar

2 Tbsp. of Olive Oil

2 Tbsp. of Maple Syrup

Salt and Pepper

Grated Parmesan Cheese for topping

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  1. Wash the Brussels Sprouts, being sure to remove any excess dirt.

  2. Place the Brussels Sprouts, Balsamic Vinegar, Olive Oil, and Maple Syrup in a slow cooker. Season with salt and pepper. Stir to combine the ingredients.

  3. Set the slow cooker to high and let cook for 1-1.5 hours, or on low for 2-2.5 hours, depending on your preferred texture. The longer you cook them, the crispier the sprouts on the edges will get.

  4. Transfer the Brussels Sprouts of a serving bowl and drizzle with remaining balsamic glaze from the bottom of the slow cooker. Top with parmesan cheese and serve!

Brussels sprouts after one hour cooking vs. one and a half hours cooking on high. Feel free to test one as they cook, and take them off the heat when they reach your desired tenderness.