Free up your oven space and tease your tastebuds with this slow cooker recipe.
Brussels sprouts resemble mini cabbages and are packed with nutrients. They are low in calories and high in fiber and vitamins. Vitamin C, Vitamin K, and Folate are found in these delicious green vegetables. Let Brussels sprouts count as a vegetable this year at your Thanksgiving table.
Most people thought they originated in Rome, but it was in Belgium that Brussels sprouts gained popularity.
"Brussels sprouts are ready for their close-up. Like quiche, sparkling water and Fiats, many in the US have taken a bit of time to warm to this European favorite. But Brussels sprouts are gaining on kale as the go-to menu darling."
You don't even need to dirty a mixing bowl. This year, just toss Brussels sprouts in your slow cooker with some cheese and garlic, and await a tastebud sensation.
Preparation Time: 20 minutes
Cook Time: 2.5 hours
2.5 lbs. Brussels sprouts (trimmed and cut in half)
5 garlic cloves (crushed)
4 oz. cream cheese (cut into chunks)
1/2 t. salt
1/4 t. black pepper
2/4 c. Parmesan cheese
2 T. heavy cream
1/8 t. ground nutmeg
Spray the inside of a slow cooker with nonstick spray. Add the Brussels sprouts, garlic, cream cheese, salt, and pepper. Stir to combine.
Place the lid and turn the slow cooker to "low" setting. Cook the Brussels sprouts until tender, about 2.5 hours.
Set the slow cooker to "warm" setting. Stir in Parmesan, cream, and nutmeg. Continue stirring until the cheeses melt and combine. Add more pepper if desired.
Serve warm from the slow cooker on a buffet line, or transfer Brussels sprouts to a serving dish right before a meal.
Leftovers store well in the refrigerator for a few days.
Are you a fan of Brussels sprouts? Tell us in the comments below.