The Pioneer Woman Tasty Kitchen
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Crockpot Dijon-Maple Brussel Sprouts

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

I have never liked Brussels sprouts and called them “Bitter Balls”. My T & H on the other hand loves them, so I’ve been on a quest for the perfect recipe for Brussels sprouts. This one won the prize! Being so easy to make and crockpot-cooked helped a lot! Prep time is really easy, mainly just cleaning and quartering the sprouts and mincing the fresh garlic. Quartering the sprouts diminshes the bitter taste.

Ingredients

  • 2 pounds Brussels Sprouts, Quartered
  • 2 cloves Fresh Garlic, Minced
  • 4 Tablespoons Dijon Mustard
  • 4 Tablespoons Real Maple Syrup
  • 6 Tablespoons Butter, Cut Into Several Pieces
  • ⅓ cups Raisins, Dark Or Golden
  • ½ teaspoons Kosher Salt
  • ½ teaspoons Black Pepper
  • ½ cups Low Sodium Chicken Broth

Preparation

1. Trim and quarter Brussels sprouts that have been washed.

2. Toss the sprouts into your crockpot.

3. Next, mince garlic and toss in the minced garlic, Dijon mustard, maple syrup, butter, raisins, salt and pepper.

4. Pour the low sodium chicken broth over the ingredients and stir well to coat sprouts.

5. Cover and cook in the crock pot for 2 hours on high or 4 hours on low. Stir well before serving.

Enjoy!

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Profile photo of jillfrazior

jillfrazior on 9.30.2013

This Brussel Sprout recipe is fantastic! I didn’t have raisins so used dried cranberries…..deeeelish! Will be making this often. Great for feeding a crowd.
Thank you!

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