This crock pot brussels sprouts recipe is not only perfect for your holiday dinners but for any dinner that you need an easy side dish recipe!
Scale
Ingredients
- 2 (12 ounce) bags brussels sprouts, ends trimmed and halved
- 1/4 cup dry white wine
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Pinch of crushed red pepper
- 1 tablespoon crushed garlic
- 1/3 cup heavy cream
- 1/4 cup panko bread crumbs, toasted
- 1/4 cup grated parmesan cheese
Instructions
- Add the brussels sprouts to a 4 quart crock pot or slow cooker.
- Pour in the wine, olive oil and balsamic vinegar into a bowl. Add the salt, both peppers and garlic and whisk to combine. Pour over the brussels sprouts and toss to coat.
- Set your crock pot to low heat for 4 hours or high heat for 2 hours, low setting is recommended.
- When the brussels sprouts are done, pour in the cream and stir. Remove the sprouts to a serving dish and top with the breadcrumbs and parmesan cheese.
- Serve immediately.
Recipe Notes
To toast the breadcrumbs, add them to a dry skillet over medium heat. Cook, tossing often until the breadcrumbs are light brown in color.
- Category: Side Dish
- Method: Slow Cooker
- Cuisine: American
