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Slow Cooker Parmesan Brussels Sprouts

A delicious and nutritious side dish that transforms Brussels sprouts with garlic and Parmesan cheese, cooked effortlessly in a slow cooker.
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Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds Brussels sprouts, ends trimmed and halved Choose vibrant green sprouts for the best flavor.
  • 4 cloves garlic, minced or chopped Fresh garlic adds a robust flavor.
  • 2 tablespoons olive oil A heart-healthy fat that enhances flavor.
  • ½ teaspoon kosher salt Enhances the overall flavor; adjust to taste.
  • ¼ teaspoon fresh ground pepper Adds a hint of spice.
  • 2 tablespoons unsalted butter Used for richness; cut into pieces for even melting.
  • ¾ cup freshly shredded Parmesan cheese Provides a cheesy, savory finish.

Method
 

Preparation
  1. Grease the slow cooker insert with cooking spray or a bit of butter.
  2. Add the trimmed Brussels sprouts and chopped garlic into the slow cooker.
  3. Drizzle with olive oil, sprinkle with salt and pepper, and mix thoroughly.
  4. Distribute the pieces of butter evenly over the Brussels sprouts.
Cooking
  1. Cover and cook on LOW for 2 to 3 hours, or until the Brussels sprouts are tender.
  2. Once cooked, remove the cover and sprinkle freshly shredded Parmesan cheese over the top.
  3. Stir to combine and cover for 1-2 minutes to allow the cheese to melt completely.
Serving
  1. Taste and adjust seasonings, adding more salt or pepper if necessary.
  2. Serve warm and enjoy with your main dish.

Notes

If you have leftovers, store in an airtight container in the fridge for up to 3 days. Reheat with a splash of water to avoid drying out. Can be frozen for up to 2 months.