Slow Cooker Brussels Sprouts with Maple, Cranberries, and Feta

Diets

Vegetarian
Gluten free

Ingredients

Produce
- 2 lbs Brussels sprouts
- 1 1/2 cups Cranberries, whole fresh

Condiments
- 1/4 cup Maple syrup, pure

Baking & Spices
- 1/4 tsp Black pepper, ground
- 1/2 tsp Kosher salt

Oils & Vinegars
- 2 tbsp Olive oil, Extra Virgin

Dairy
- 1/2 cup Feta cheese

Time
Prepare: 10M

Found on wellplated.com

Description

Slow Cooker Brussels Sprouts with Maple Syrup, Cranberries, and Feta. Easy crockpot recipe—Frees your oven and tastes DELICIOUS!

Greetings from the UK! I made this for Christmas and it was lovely. The sprouts still had a bit of bite and the sharp cranberries worked beautifully with the rest of the meal. I didn’t add any cheese but certainly will next time it’s not part of a traditional dinner.

Just thought I’d leave you a comment since I am making this recipe for the fourth time! The first time I made it for Thanksgiving and then repeated for Christmas dinner. Now it’s in my regular family dinner rotations I like it so much. I follow the recipe exactly. I use frozen brussels sprouts so I can make this year-round. I have also made several of your other recipes and have enjoyed them all (will try to comment on those as well). The recipes are delicious enough to serve for special occasions but not so difficult to be done during a typical week (I have two young kids and several other responsibilities, and I can still make them for week day dinners). Thank you, Erin! Can’t wait to try some more. :)

These brussel sprouts are my husband’s favourite. We have them about twice a month now. I did double the recipe for our big Christmas dinner with family and it worked perfectly. I got my crockpot ready for transport just after adding the cranberries and feta, drove 45 minutes to my in-laws, put the crockpot on warm and it was perfect when dinner was served. There were no leftovers and both my grandsons (aged 6 and 4) loved it too. So the double batch works in a 6 quart crockpot with periodic stirring.

Ingredients

2 pounds Brussels sprouts, trimmed and halved
1/4 cup pure maple syrup
2 tablespoons extra virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1 1/2 cups whole fresh cranberries (see notes to substitute dried cranberries)
1/2 cup crumbled feta cheese

Directions

Place brussels sprouts into a 3 or 4-quart slow cooker (see recipe notes if using a 6-quart slow cooker). Stir in the maple syrup, olive oil, salt, and pepper. Cover and cook 2 1/2 hours on low or 1 to 1 1/2 hours on high, until the Brussels sprouts are crisp tender but still maintain some chew. Uncover, stir in the cranberries, then recover and cook until the Brussels sprouts are completely tender (but not mushy), about 15 additional minutes on high or 30 additional minutes on low. Sprinkle with feta cheese and serve warm.

Nutrition

Nutrition Facts Serving Size: 1 (of 6) Amount Per Serving: Calories: 190 Total Fat: 7g Saturated Fat: 3g Cholesterol: 11mg Sodium: 262mg Carbohydrates: 23g Fiber: 8g Sugar: 10g Protein: 5g

Serves: Serves 6
Prepare: PT10M
Cook Time: PT2H(onH
TotalTime: PT2H(onH

wellplated.com

1091 0 2017-03-14 15:57:22

Title:	Slow Cooker Brussels Sprouts with Maple Syrup, Cranberries, and Feta
Descrition:	Slow Cooker Brussels Sprouts with Maple Syrup, Cranberries and Feta. Easy crockpot recipe—Frees your oven and tastes DELICIOUS!

Slow Cooker Brussels Sprouts with Maple, Cranberries, and Feta