If you can't think of anything worse than plain boiled Brussels sprouts, then try our slow cooker version. Slow Cooker Brussel Sprouts are perfectly cooked in oil and butter and then sprinkled with Parmesan cheese for a Christmas side dish with a twist. The perfect dish to wow even the biggest sprout haters.
About these slow cooker brussel bprouts
On Christmas Day, or whenever we are making a roast dinner, our oven and hob are packed full with cooking the meat and all the sides. So, why not free up some space by cooking a classic (but divisive) side dish in the slow cooker.
Perfectly cooked sprouts, with no prep needed. Just dump them in and leave them to cook. Think you don't like Brussels sprouts? Just give these brussel sprouts in slow cooker a try! You can even use frozen Brussels sprouts.
Ingredients and substitutions
- Brussels sprouts - Make sure to choose fresh Brussels sprouts, as this will make all the difference to the finished dish. There are more tips on how to choose them below.
- Butter and oil - These not only add flavour, but they help with give them a little crispiness on the outside.
- Salt and pepper - Sea salt and cracked black pepper are the perfect seasoning.
- Parmesan cheese - This makes the perfect topping to the slow cooker Brussels sprouts. You could use shredded mozzarella if you prefer, but it doesn't have the same flavour.
A full ingredients list with measurements is in the recipe card below.
How to make slow cooker Brussel sprouts - Step by step
One: Put all the ingredients in the slow cooker, mix well and cook on high for 2 hours or low for 4 hours.
Love them or hate them, Brussels sprouts are a must on the Christmas table. Why not try to change a few opinions this year, by giving our Slow Cooker Brussel Sprouts a try?
Perfectly cooked, sweet and tender sprouts cooked in butter and oil and then sprinkled with parmesan cheese to make them deliciously indulgent.
Personally, I love sprouts. But roasting Brussels sprouts or cooking them in the slow cooker is the way to go.
How to choose Brussels sprouts
They key to delicious tasting Brussels sprouts is choosing the best ones. So, here are some of our top tips for choosing them at the supermarket.
You want to look for bright green heads that are firm to touch and heavy for their size. The leaves should be tightly packed too.
Avoid Brussels sprouts that have yellowing leaves (this is a sign of old sprouts) or black spots, which could indicate fungus.
Smaller Brussels sprouts are usually sweeter and more tender than larger ones, so choose those if you don't like any bitterness.
These are a must with any roast dinner. So, here are some of our favourite roast meats and side dishes for you to try:
- Easy Roast Potatoes
- Leftover Roast Beef Sandwich
- Broccoli Cheese
- Slow Cooker Green Beans
- Cranberry Chicken
- Slow Cooker Roast Beef
- Turkey Pie
- Perfect Roast Chicken
- Slow Cooker Mashed Potatoes
Store: If you have any leftovers of these, then once they have come to room temperature they can be put into an air tight container and stored in the fridge for for 3 days.
Reheat: To reheat them, transfer them to an ovenproof dish in a single layer and put them in a preheated oven at 200°C/180°C(fan)/400°F/Gas 6 until they are warm. You could also heat some oil in a frying pan and fry them to reheat.
Make in advance: You can chop all of the Brussels sprouts and put them in the slow cooker and keep in the fridge. When you are ready to cook them, let the slow cooker come room temperature, and then carry on with the rest of the recipe.
No, there is not need to cut them in half. Just throw them into the slow cooker whole. You just need to cut the stem off.
The key is in how you cook them, and also what you top them with. Basically, if you don't want bitter Brussels sprouts then just don't boil them. Cook them in the slow cooker, sauté them or roast them. Also, make sure that you get them really fresh - they should feel firm and be a vivid green.
If you are boiling them then it is easy to overcook them and they turn really mushy and release excess sulphur which is where that smell comes from that so many people hate about sprouts. Perfectly cooked Brussels sprouts should be sweet and crisp and that's what you get with the slow cooker. Slow cookers are very forgiving and it's very hard to overcook something in them.
Yes, if you don't have any fresh or you just want to save yourself some time then you can use frozen. With frozen they are already trimmed and cleaned, so there is no prep at all. They are also really budget friendly and it means you can make this out of season.
More vegetable side dishes
If you’ve tried these Slow Cooker Brussels Sprouts, let us know how you got on in the comments below.
Tag us in your creations on Instagram @hungryhealthyhappy - Use the hashtag #hungryhealthyhappy too.
Slow Cooker Brussels Sprouts
- 500 g (1.1 lb) Brussels sprouts
- 2 tablespoon Olive oil
- 3 tablespoon Butter
- 1 pinch Sea salt - to taste
- 1 pinch Black pepper
- 40 g (0.33 cups) Parmesan
- Put all the ingredients in the slow cooker and mix well
- Cook on high for 2 hours or low for 4 hours.
- Add some extra flavour by cooking some fresh cranberries at the same time as the sprouts.
- If you want to make these slow cooker brussels sprouts more indulgent, then why not fry up some chopped up bacon and add it to the slow cooker. A bit like what we do with our slow cooker green beans recipe.
- Add a touch of sweetness with drizzle them with some balsamic glaze before serving.
- Some chopped shallots would also be a nice addition.
- A sprinkle of pine nuts before serving adds some nice texture.
- If you want really crispy sprouts, but with the ease of cooking them in the slow cooker, after cooking you can transfer them to a heatproof dish and put them under the grill for 3-4 minutes.
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.