Slow Cooker Brussels Sprouts Gratin
I am back at it with my favorite veggie, the brussels sprout!! Now this may not be quite as low-cal as say this recipe but it you have any doubters in your family this will be the way to have them eating these little green veggies in no time! This was one of those rare times in my house where the veggies went faster than the main dish! What more can you ask for?
I actually found this when I was looking at recipes that were compliant with The Wheat Belly Diet and once I saw it I knew I had to try to convert it to a slow cooker recipe!
Needless to say it worked out perfectly and couldn’t have been easier to prepare. I had two slow cookers going and the whole meal was done. Love those kind of days!
I’m already planning away for all the different veggies that are going to make an appearance at our house by using this basic recipe. Who doesn’t want creamy, flavorful and easy to make veggies at every meal when they taste like this?!
Slow Cooker Brussels Sprouts Gratin
Ingredients
- 1 pound brussels sprouts
- 1/2 cup heavy whipping cream
- 1/4 teaspoon lemon pepper seasoning
- 2 tablespoons butter
- 1/2 cup fresh grated Parmesan cheese (divided)
- 1/4 cup almond meal
- pinch of salt and pepper
Instructions
- Spray slow cooker with nonstick spray to help with clean up
- Wash brussels sprouts, trim ends, and cut in half lengthwise
- Add to slow cooker and sprinkle with lemon pepper seasoning and pour cream over top
- Toss to coat
- Cut cold butter into small pieces
- Add to bowl with 1/2 cup Parmesan cheese, almond meal, and salt and pepper
- Using a fork or pastry cutter cut it together until crumbly
- Add to top of brussels sprouts mixture in slow cooker
- Top with remaining cheese
- Cover and cook on high for 2-3 hours or low for 4-6 until brussels sprouts are fork tender
Notes
Nutrition
Great recipe. Just out of curiosity, why do you suggest a smaller slow cooker?
Hi Sandy!! To cook optimally, the slow cooker should be around 2/3 full. Mine was not full enough, therefore did not cook as evenly as they could have.
What would you suggest to sub for almond meal? Corn meal, maybe? I sure do want to try this!
I would use any other kind of flour, even all-purpose.
How about topped with some cheese before serving
Cheese is always a good idea!
Can you print recipes in black? Mine print out blue and I can barely read them, love Brussels sprouts and this sounds like a great recipe, will make it in near future…….
Hmmm. It should be printing in black. Try switching to black and white in your printer settings and see if that works.
Let me know how they turn out when you make them!
thanks and will do looking forward to trying them out this weekend.
tried them and they were great. Kind of hard finding almond meal though. but my sister located some. will definitely make again…..
I’m sure another kind of flour could be subbed for the almond meal… but I haven’t tried out any other options yet. Glad you liked them!!
I tried black on my printer – same problem – can hardly read it.
Also, how can I print the recipes without the image?
Another customer
Hi Connie! I’m not sure why it’s not printing in black for you. It is set up to do so and prints in black for me. Which browser are you using and I will look into it further? Unfortunately I only have the option of including photo or not, and can’t let each reader choose, which would be so much better 🙁
i am using Google Crome for emails on Juno.com
Connie