Slowcookerdijonbrusselssprouts Recipes

SLOW COOKER BRUSSELS SPROUTS WITH DIJON MUSTARD

Steps:

• Ideal slow cooker size: 2-Quart.
• Place the brussels sprouts, olive oil, mustard, water, salt and pepper to taste and dried tarragon (if using) in your slow cooker.
• Stir to combine.
• Cover and cook on LOW for 4 to 5 hours, or until tender when pierced with a fork. Alternatively you can cook them on HIGH for 2 to 2-1/2 hours.
• Some of the brussels sprouts will get brown and crispy, like when roasted, which is delicious.
• Stir well to distribute the Dijon sauce over the brussels sprouts.
• Serve hot or at room temperature.

SLOW COOKER BRUSSEL SPROUTS WITH SWEET HONEY DIJON

Steps:

• To prep, cut brussels sprouts in half and place in slow cooker.
• Take out a mixing bowl and combine Honey Dijon Mustard, Minced Garlic, Salt and Pepper, and honey. Whisk together until combined.
• Pour honey mixture in the slow cooker right over Brussels sprouts, add 1/2 cup of dried cranberries, and use a spatula to make sure vegetables are stirred and covered.
• Season entire dish generously with salt and black pepper.
• Slice 6 tablespoons of butter into pats and place around the Brussels Sprouts.
• Add lid onto crock pot.
• Cook High 1-2 hours or Low 3-4 hours until desired texture (from super soft to slightly firm).

SLOW COOKED BRUSSELS SPROUTS

Steps:

• Heat vegetable oil over high heat in a large skillet. Add Brussels sprouts and brown all over by shaking the pan often. Season with salt, to taste. Remove Brussels sprouts from pan, reduce heat to medium high and add the butter to melt. Add shallots and saute for a minute or 2. Add the sprouts back in, add the chicken stock, cover, reduce heat to medium low, and cook for 30 minutes or until sprouts are soft and tender.

SLOW-COOKER SLOPPY JOES

Steps:

• In a large skillet, cook beef, celery and onion over medium-high heat, 8-10 minutes, until beef is no longer pink, breaking beef into crumbles; drain. Transfer to a 3-qt. slow cooker., Stir in chili sauce, brown sugar, pickle relish, Worcestershire sauce, salt and pepper. Cook, covered, on low 3-4 hours or until heated through and flavors are blended. Spoon meat mixture onto bun bottoms. Replace tops.

CHEF JOHN'S ROASTED BRUSSELS SPROUTS

Steps:

• Preheat an oven to 450 degrees F (230 degrees C).
• Fill a large pot with water and bring to a rolling boil over high heat. Place Brussels sprouts in water and cook for 2 minutes. Remove sprouts from water and transfer to ice water to cool. Drain and pat dry. Set aside.
• Place onions in boiling water; cook until nearly tender, about 10 minutes. Remove from water, rinse with cold water, and pat dry. Set aside.
• Melt butter in an ovenproof skillet over medium heat. Stir in Brussels sprouts and onions; toss with butter to coat. Stir in salt and black pepper; cook for 2 minutes.
• Transfer skillet to the preheated oven and roast until golden and tender, 15 to 20 minutes. Garnish with lemon wedges and serve.

HONEY DIJON BRUSSELS SPROUTS

Steps:

• Place Brussels sprouts into a saucepan filled with lightly salted water.
• Boil over medium high heat until Brussels sprouts are just tender, 8 to 10 minutes; drain.
• Mix butter, honey, Dijon mustard, dill weed, and onion powder in a large bowl.
• Toss Brussels sprouts in mustard mixture to coat.

SLOW COOKER DIJON BRUSSELS SPROUTS

Steps:

• Wash and trim sprouts. Cut in half. Place sprouts in slow cooker with remaining ingredients. Cook on low 4-5 hours or on high 2-3 hours. Stir well before serving.

SLOW COOKER BALSAMIC BRUSSELS SPROUTS

Steps:

• To make the balsamic reduction, add balsamic vinegar and brown sugar to a small saucepan over medium heat. Bring to a slight boil and reduce by half, about 6-8 minutes; set aside and let cool.
• Place brussels sprouts into a 3-qt slow cooker. Stir in olive oil and season with salt and pepper, to taste. Top with butter.
• Cover and cook on low heat for 3-4 hours or high for 1-2 hours.
• Serve immediately, drizzled with balsamic reduction and topped with Parmesan.