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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.

Source: Everyday Slow Cooker


Recipe Summary

1 hr 45 mins
15 mins

Nutrition Profile:



Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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 Facts

about 1 cup
111 calories; protein 7g; carbohydrates 15g; dietary fiber 6g; sugars 4g; fat 5g; saturated fat 1g; sodium 232mg.