Slow Cooker Brussels Sprouts Gratin
Servings 6
Calories 196kcal
Ingredients
- 1 pound brussels sprouts
- ½ cup heavy whipping cream
- ¼ teaspoon lemon pepper seasoning
- 2 tablespoons butter
- ½ cup fresh grated Parmesan cheese (divided)
- ¼ cup almond meal
- pinch of salt and pepper
Instructions
- Spray crock 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 ½ 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 crock
- 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
I cooked this on low in my 5 quart slow cooker for 5 hours (I would recommend using a smaller slow cooker - about 3 to 4 quarts)
Recipe adapted from Wheat Belly 30-Minute (Or Less!) Cookbook
Nutrition
Calories: 196kcal | Carbohydrates: 8g | Protein: 7g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 44mg | Sodium: 187mg | Potassium: 319mg | Fiber: 3g | Sugar: 1g | Vitamin A: 1050IU | Vitamin C: 64.3mg | Calcium: 147mg | Iron: 1.3mg