BRUSSEL SPROUTS IN SLOW COOKER WITH ROAST RECIPES

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SLOW-COOKER BRUSSELS SPROUTS WITH LEMON RECIPE | EATINGWELL



Slow-Cooker Brussels Sprouts with Lemon Recipe | EatingWell image

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.

Provided by Cooking Light

Categories     Healthy Slow-Cooker & Crockpot Recipes

Total Time 1 hours 45 minutes

Number Of Ingredients 8

2 pounds fresh Brussels sprouts, halved
½ cup unsalted chicken stock
½ teaspoon kosher salt
Cooking spray
1 teaspoon lemon zest, plus 3 tablespoons fresh juice (from 1 lemon)
¼ teaspoon black pepper
¼ cup pine nuts, toasted
2 tablespoons shaved pecorino Romano cheese

Steps:

  • 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 : Calories 111 calories, CarbohydrateContent 15 g, FatContent 5 g, FiberContent 6 g, ProteinContent 7 g, SaturatedFatContent 1 g, SodiumContent 232 mg, SugarContent 4 g

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