WELCOME

Welcome to this slow cooker/crockpot blog. I believe slow cookers are the best thing to happen to modern day cooks. I used mine often when I worked outside the home and continue to do so even in retirement. It is so nice to put food on and forget about it. Slow cookers also allow us to cook many things we would normally have to use the oven for; what a relief in hot Texas weather! Some of these recipes are mine, many are ones I have collected over the years.

Thursday, January 5, 2017

BRUSSELS SPROUTS

2 lbs fresh Brussels sprouts, trimmed and halved
1/4 cup olive oil
salt and pepper to taste
1/2 cup balsamic vinegar
2 tbsp packed brown sugar
1/4 cup olive oil
1/4 cup grated Parmesan cheese

Place Brussels sprouts, oil, salt and pepper to cooker, stir to blend. Place lid on cooker and cook on low for 4 hours or on high for 2 hours.

Make a glaze by placing the vinegar and brown sugar in a small saucepan. Heat over medium-high heat until it starts to simmer. Simmer until the liquid is reduced by half, about 5 to 10 minutes.

To serve, drizzle the glaze over the thoroughly cooked Brussels sprouts.

Best served immediately or white warm.

Yield: 4 to 6 servings

Note: This picture and recipe are from a friend.


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