Slow Cooker Parmesan Brussels Sprouts are the easiest side dish. Tender steamed sprouts, slow cooked and tossed with Parmesan cheese – perfect to serve with meat and potatoes!
An Easy Way to Cook Brussels Sprouts!
When did Brussels Sprouts get cool? Didn’t we all hate them as kids?
If you’d told my 10 year old self that Brussels Sprouts would be the trendiest side dish of the future, I wouldn’t have believed you.
But, here we are. Now I’ll eat them up shredded in a slaw, roasted in the oven, or sautéed on the stove top with some soy sauce. You’ll find them on the menu at the hippest and trendiest restaurants all over the place.
I’ll tell you what, Brussels Sprouts have had one heck of a veggie glow-up.
These Slow Cooker Parmesan Brussels Sprouts are the easiest recipe I’ve come across yet. You’re going to love them!
Why Use a Slow Cooker?
Sure, you could bake your Brussels sprouts, or even saute them, but, I love the ease of using my slow cooker. I can add everything in there, give it a stir and walk away. This recipe takes 2-3 hours.
Cooking them in the slow cooker means I can spend those 2-3 hours doing homework with my kids, catching up with my friends in the group chat, or putting together a really good entree. Once something is in the slow cooker, it’s so hands-off.
I also really like the texture of slow cooker Brussels Sprouts for a change. Crispy and charred sprouts are super yummy, but so are tender slow cooked sprouts.
If you want the ease of using the slow cooker and also that crispy exterior, check out my tips towards the end of this post!
Put Brussels sprouts on your shopping list and you should have everything else you need right at home!
Here’s what you’ll need:
- brussel sprouts
- olive oil
- kosher salt and fresh ground pepper
- unsalted butter
- grated parmesan cheese
How to Make Parmesan Brussels Sprouts
- Prep: Grease the insert of a 5-quart slow cooker with cooking spray or a bit of butter.
- Add and Mix: Add the trimmed brussels sprouts, garlic, olive oil, salt, and pepper to the insert of your slow cooker. Mix everything to combine.
- Top: Top the Brussels sprouts mix with butter.
- Cook: Cover and cook on LOW for 2 to 3 hours, or until the brussel sprouts are tender. The bigger the brussel sprouts, the longer the cooking time.
- Add: Remove the cover and top the sprouts with Parmesan cheese. Stir in the Parmesan to combine.
- Serve: Taste for seasonings and adjust accordingly, then serve.
Tips for the Best Slow Cooker Brussels Sprouts
I’ve never had better slow cooker brussel sprouts and I’ll bet you’ll be saying the same. Follow these tips to make sure your Slow Cooker Parmesan Brussels Sprouts come out perfectly.
- If you want to crisp up your Brussels sprouts before serving, put them under the broiler for 3 to 4 minutes, or until browned.
- You can toss some crisp chopped bacon in at the end with the Parmesan cheese to boost the flavor power.
- If you love Balsamic, you can drizzle these bad boys with a balsamic reduction once they are in the serving bowl.
Just about any dinner can use a tasty green veggie on the side. These pair well with a bold meat like steak. They’re just as good with chicken or salmon. Potatoes also hold up really well to the flavor of this side dish. I’m thinking garlic mashed or roasted. Creamy mashed cauliflower would be amazing too!
Because these cook up in the slow cooker, they save time and space – they are perfect as a side for a big holiday meal.
How to Store and Reheat Leftovers
- Before storing leftovers, I’d let them come to room temperature and then add them to an airtight container. You can then store your leftovers in your refrigerator for about 4 days.
- To reheat, I recommend placing them in a single layer on a parchment-lined baking dish. Pop them in the oven on 375F until they are warm.
Slow Cooker Parmesan Brussels Sprouts
- 2 pounds Brussels Sprouts, ends trimmed and brussel sprouts cut in half
- 4 cloves garlic, chopped
- 2 tablespoons olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon fresh ground pepper
- 2 tablespoons unsalted butter, cut into 4 pieces
- ¾ cup freshly shredded Parmesan cheese
- Grease the insert of a 5-quart slow cooker with cooking spray or a bit of butter.
- Add trimmed Brussels sprouts, garlic, olive oil, salt, and pepper to the insert of your slow cooker; mix to combine.
- Arrange pieces of butter over the brussel sprouts.
- Cover and cook on LOW for 2 to 3 hours, or until Brussels sprouts are tender. The bigger the Brussels sprouts, the longer the cooking time.
- Remove cover and top with Parmesan cheese; stir to combine. Cover for a minute or two, or until cheese has completely melted.
- Taste for seasonings and adjust accordingly.
- Optional: To brown and crisp up the Brussels sprouts, before serving, put them under the broiler for 3 to 4 minutes, or until browned.