Slow Cooker Balsamic Brussels Sprouts

• Vegetarian
• Gluten free

• Produce

  • 2 lbs Brussels sprouts

• Condiments

  • 1/2 cup Balsamic vinegar

• Baking & Spices

  • 2 tbsp Brown sugar, packed
  • 1 Kosher salt and freshly ground black pepper

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 2 tbsp Butter, unsalted
  • 1/4 cup Parmesan cheese

Found on damndelicious.net

Description

Ingredients

• 1/2 cup balsamic vinegar
• 2 tablespoons brown sugar, packed
• 2 pounds brussels sprouts, trimmed and halved
• 2 tablespoons olive oil
• Kosher salt and freshly ground black pepper
• 2 tablespoons unsalted butter, cut into cubes
• 1/4 cup freshly grated Parmesan cheese

Directions

• 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.