Wednesday, October 6, 2021

BALSAMIC BRUSSELS SPROUTS

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!

 Recipe and Photo from 12 Tomatoes

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