Have you decided on all of your Thanksgiving sides yet? Did Brussels sprouts make the final list? I usually end up making them about every other year but I must be honest. They are probably one of my top favorite veggies so I make them an awful lot all throughout the year. We chatted last week about saving oven space on Turkey Day so if Brussels sprouts made the cut then how about you just throw them in the crock?!
These are so super simple! Make these to go with any meal with very little effort.
Start with a pound of these cute little baby cabbages. I found some fresh ones that were packaged in a microwave steam bag that were already washed and had the tough ends cut off.
Cut them in half lengthwise and they are prepped and ready for the slow cooker. Just toss them in with some olive oil, salt, pepper and lemon juice and you are all set. Let them roast on high for a few hours and your holiday or any day side is done! Simple, easy and delicious!
- 1 pound fresh Brussels Sprouts
- 2 tablespoons olive oil
- 1 teaspoon lemon juice
- 1/8 teaspoon salt
- pinch of pepper
- Wash Brussels sprouts and remove woody or tough ends
- Cut in half lengthwise
- Place in crock
- Toss with olive oil, lemon juice, salt and pepper
- Cover and cook on high for 2-3 hours or low for 4-6
I made these in my 3.5 quart slow cooker on high for 2.5 hours.
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This sounds so scrumptious I am going to make them tomorrow…can’t wait for Thanksgiving 🙂 And I have a huge bag of them just waiting to be eaten! Thank you so much, had no idea they could be done in the crockpot!