This is an easy side dish that you can throw in a 1- to 1½-quart (0.9 to 1.4 L) slow cooker while you are making dinner, or better yet, while you relax before dinner!
Ingredients
- 8 ounces (225 g) Brussels sprouts
- 1 tablespoon (14 ml) balsamic vinegar
- 2 tablespoons (30 ml) red wine or an extra 1 tablespoon (15 ml) balsamic
- 4 sprigs fresh thyme or 1 teaspoon dried
- ½ teaspoon agave nectar or maple syrup
- ½ cup (120 ml) water
- Salt and pepper, to taste
How to Make It
-
The Night Before
- Cut the Brussels sprouts into quarters and store in an airtight container in the fridge.
- 2 hours before you want to eat: Combine all the ingredients in the slow cooker. Cook on high for 2 hours. Remove and discard the thyme sprigs. Taste and adjust the seasonings.
