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Slow Cooker Recipe
Brussels Sprouts with Pimentos
We have become big fans of Brussels sprouts. People have made way too many unfair comments about these guys. Don’t pick on them just because they look like miniature cabbages. And it’s not their fault that they’re often over-cooked.
Try mixing these babies with herbs and spices or cooking them gently with some of your other favorite fall vegetables, and you’ll have a great treat. We have convinced our most skeptical co-workers to try them… and now they are recommending them to everyone!
Here is a slow-cooker recipe that we made recently for our co-workers. It is a great side dish for our Asian–Style Country Ribs!
Brussels Sprouts with Pimentos
Fix-It and Forget-It Lightly, Revised and Updated, page 224
Makes 8 servings
Prep Time: 10 minutes
Cooking Time: 6 hours
Ideal slow-cooker size: 3½- or 4½-quart
Ingredients:
2 lbs. Brussels sprouts
¼ tsp. dried oregano
½ tsp. dried basil
2-oz. jar pimentos, drained
¼ cup, or 1 small can, sliced black olives, drained
1 Tbsp. olive oil
½ cup water
1. Combine all ingredients in slow cooker.
2. Cook on low 6 hours, or until sprouts are just tender.
Per Serving
70 calories (20 calories from fat), 2.5g total fat (0g saturated, 0g trans), 0mg cholesterol, 25mg sodium, 11g total carbohydrate (3g fiber, 5g sugar), 3g protein, 20%DV vitamin A, 100%DV vitamin C, 4%DV calcium, 10%DV iron
Oh man, I’ve got to try this!
looks yummy
I can’t wait to try this on Saturday! It sounds yummy!
Does anyone have the recipe for Cheesy/Creamy Corn Casserole done in the crock pot?
I saw it mentioned on the Corn on the Cob “comment” section, and I love corn casseroles!!!!
Thank you so much!
Is it alright to use frozen Brussels sprouts? We love Brussels sprouts, but this would be great to take to a potluck or Church supper.
We love Brussels Sprouts, can’t wait to try this recipe, YUM!!
that looks good! I usually roast brussels sprouts and that has convinced a bunch of skeptics in my family.
You Rock! Thanks for putting the “Print Recipe” to click on. Should make things much easier for those who couldn’t figure out how to print on their own.
Sounds like a good recipe but I love them roasted in the oven gives them so much more flavor than steaming. I am going to try this but in the oven.