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This is one of those recipes that is just as easily at home during a fall or winter weeknight meal, on a holiday table, or at a potluck. I love it with Fall-Apart Roasted Pork Shoulder and some Roasted Garlic and Tomato Bread. It really has just four ingredients, if you don’t count the water (or broth, if you prefer) and salt and pepper. And one of those ingredients is the Brussels sprouts. And another is a little bit of butter. So, really, that leaves the maple syrup and the Dijon mustard. Which you already know because you read the title of the recipe.
Every time I write the amount of servings a Brussels sprouts recipe yields, I always feel like a bit of a sham. For whatever reason, I can eat more Brussels sprouts than almost any vegetable: I love them wrapped in bacon or smothered in cheese, but this recipe is one of the most low-effort and high-reward of them all. I’m sure there are many hashtags for Brussels sprouts lovers like me, and I’ll happily own them all. #servesone #brusselssproutsforever #morebrusselsforme
Table of Contents
4-Ingredient Slow Cooker Maple-Dijon Brussels Sprouts: A tender hands-off brussels sprouts side for the holidays, or any cold weather meal.
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Ingredients
- Brussels sprouts – If your Brussels sprouts are small, just trim off the bottoms and remove any dry or discolored leaves. If they are large, you will want to cut them in half through the core. This recipe works just as well with either size.
- Butter – Use unsalted butter so that you can control the saltiness of your Brussels sprouts.
- Dijon mustard – The spiciness of this mustard is perfect to balance out the strong flavor of the sprouts.
- Maple syrup – Balances out the mustard with its sweetness.
- Vegetable broth or water – Both will work in this recipe, but use a good vegetable broth to add extra flavor.
- Cayenne pepper – This is optional, but a little spice is great and goes well with the maple flavor.
How to Make Slow Cooker Maple-Dijon Brussels Sprouts
- Prepare the sprouts: Trim the bottoms from the Brussels sprouts and remove any dry leaves from the outside. Cut them in half through the stem if they are very large.
- Season the sprouts: Place the Brussels sprouts in the slow cooker. Add the butter, mustard, maple syrup, broth or water, salt, and pepper, as well as the cayenne if using. Stir well.
- Cook: Cover and cook on high for 2 hours or low for 4 hours.
- Serve: Stir to redistribute the glaze, and serve hot.
FAQs
Brussels sprouts can either be cooked on high for 2 hours or on low for 4 in the slow cooker. If your Brussels sprouts are very large, cut them in half before cooking so they cook evenly in this time frame. If you are planning to serve these at a holiday meal, then you may love these in particular for their ability to free up some oven and stovetop space.
Brussels sprouts can be overcooked. Overcooked Brussels sprouts are very common, and this may be why many people do not like the vegetable (or THINK they don’t like them!). I tend to err on the side of undercooking with Brussels sprouts rather than cooking them for long periods of time. This way, they will retain some of their texture and not completely wilt. Additionally, if Brussels sprouts are overcooked, their pungent and sometimes off-putting flavor can get more pronounced. Here, if you follow the recommended cooking times, you should get Brussels sprouts that are not overcooked but perfectly tender.
There are so many ways to cook Brussels sprouts: You can prepare them roasted, air-fried, steamed, sautéed, pickled, cooked in the slow cooker (as in this recipe), or even raw in a salad. Roasting and air-frying are best for getting crispy and browned Brussels sprouts with great flavor and very little effort. However, if you’re cooking for the holidays or even just a regular dinner, using the slow cooker is the way to go to free up counter and oven space. The only cooking method I would not recommend for Brussels sprouts is boiling; though this method is common, it can make the sprouts wet, overcooked, mushy, and way too cabbagey if not done right.
What to Serve With Slow Cooker Maple-Dijon Brussels Sprouts
Greek Roasted Chicken Thighs
Vegetable Studded Turkey Meatloaf
Pork Chops with Apples
More Brussels Sprouts Recipes
- Brussels Sprouts, Apple, and Pomegranate Slaw Salad
- Creamy Brussels Sprouts Slaw
- Warm Brussels Sprouts Salad with Anchovy Vinaigrette
- Kung Pao Brussels Sprouts
Also, see How to Cook Brussels Sprouts!
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Slow Cooker Maple-Dijon Brussels Sprouts
Equipment
Ingredients
- 2 pounds Brussels Sprouts
- 2 tablespoons unsalted butter (melted)
- 1 tablespoon Dijon mustard
- 2 tablespoons maple syrup
- ¼ cup vegetable broth or water
- Kosher salt and freshly ground pepper (to taste)
- Pinch cayenne pepper (optional)
Instructions
- Trim the bottoms from the Brussels sprouts and remove any dry leaves from the outside. Cut them in half through the stem if they are very large.
- Place the Brussels sprouts in the slow cooker. Add the butter, mustard, maple syrup, broth or water, salt, and pepper, as well as the cayenne if using. Stir well to coat the Brussels sprouts with the sauce.
- Cover and cook on high for 2 hours or low for 4 hours. Stir to redistribute the glaze, and serve hot.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
