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