2 pounds Brussels sprouts, trimmed and halved
1/2 cup balsamic vinegar
1/4 cup Parmesan cheese, grated
1/4 cup olive oil
2 tablespoons packed brown sugar
Salt and pepper, to taste
Add olive oil, Brussels sprouts, salt, and pepper to a slow cooker, and stir well to thoroughly coat.
Cook on high for 2 hours, or on low for 4 hours.
To make the glaze, heat balsamic vinegar and brown sugar in a small saucepan over medium-high heat, until it starts to simmer. Let simmer until liquid reduces by half, about 5-10 minutes.
When Brussels are cooked through, drizzle with glaze and top with Parmesan.
Serve warm and enjoy!
1/4 cup Parmesan cheese, grated
1/4 cup olive oil
2 tablespoons packed brown sugar
Salt and pepper, to taste
Add olive oil, Brussels sprouts, salt, and pepper to a slow cooker, and stir well to thoroughly coat.
Cook on high for 2 hours, or on low for 4 hours.
To make the glaze, heat balsamic vinegar and brown sugar in a small saucepan over medium-high heat, until it starts to simmer. Let simmer until liquid reduces by half, about 5-10 minutes.
When Brussels are cooked through, drizzle with glaze and top with Parmesan.
Serve warm and enjoy!
Recipe and Photo from 12 Tomatoes
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