Slow-Cooker Brussels Sprouts with Lemon

Slow-Cooker Brussels Sprouts with Lemon

1 Review
From: Everyday Slow Cooker

Brussels sprouts are a versatile accompaniment for so many entrées. Here, the burst of lemon juice and the addition of pine nuts and pecorino Romano keep the flavor profile interesting. Furthermore, broiling the sprouts after slow-cooking caramelizes them and gives them crispness.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 2 pounds fresh Brussels sprouts, halved
  • ½ cup unsalted chicken stock
  • ½ teaspoon kosher salt
  • Cooking spray
  • 1 teaspoon lemon zest, plus 3 tablespoons fresh juice (from 1 lemon)
  • ¼ teaspoon black pepper
  • ¼ cup pine nuts, toasted
  • 2 tablespoons shaved pecorino Romano cheese

Preparation

  • Prep

  • Ready In

  1. Stir together the Brussels sprouts, stock, and salt in a 5- to 6-quart slow cooker. Cover and cook on HIGH until the Brussels sprouts are tender, about 1 hour and 30 minutes.
  2. Preheat the broiler with the oven rack 6 inches from the heat. Coat an aluminum foil-lined broiler pan or large rimmed baking sheet with cooking spray. Using a slotted spoon, transfer the Brussels sprouts from the slow cooker to the prepared broiler pan. Drizzle with 2 tablespoons of the lemon juice; sprinkle with the pepper. Toss to coat; spread in a single layer.
  3. Broil until the Brussels sprouts begin to brown, about 3 minutes. Transfer to a serving platter. Sprinkle the remaining 1 tablespoon lemon juice over the Brussels sprouts. Top evenly with the pine nuts, cheese, and lemon zest.

Nutrition information

  • Serving size: about 1 cup
  • Per serving: 111 calories; 5 g fat(1 g sat); 6 g fiber; 15 g carbohydrates; 7 g protein; 4 g sugars; 0 g added sugars; 232 mg sodium;
  • Carbohydrate Servings: 1

Reviews 1

November 05, 2019
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By: Jessica Ball
super easy and delicious!
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