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Turns out we have a house full of brussel sprout fans - who knew? I don't have a lot of experience with this particular veggie (last time we made them, we roasted them) but this was easy and delicious. The girls and I loved them!
1 pound brussels sprouts
Turns out we have a house full of brussel sprout fans - who knew? I don't have a lot of experience with this particular veggie (last time we made them, we roasted them) but this was easy and delicious. The girls and I loved them!
1 pound brussels sprouts
3 tablespoons butter (I used 2 T or less)
1 tablespoon Dijon mustard
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 cup water
The Directions.
Use a 2-quart slow cooker. Wash and trim the ends off of each Brussels sprout, and cut in half. Toss into the cooker. Add butter, mustard, salt, pepper, and water. Cover and cook on low for 4 to 5 hours, or on high for 2 to 3. Stir well to distribute the sauce before serving. The sprouts on the edge get brown and bit crispy on the outer edge. This is a good, and not something to worry about!
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