Low Sodium Slow-Cooker Cranberry Balsamic Brussels Sprouts
A sweet and savory side dish that highlights the nuttiness of the Brussels Sprouts
Ingredients
- 1 tbsp Stone Ground Mustard the lowest sodium you can find
- 1 tbsp Olive Oil extra virgin
- 4 cloves Garlic slivered
- 1/4 cup Water
- 1 lb Brussels Sprouts Trimmed and halved
- 1/3 cup Cranberries dried or 1/2 cup fresh cut in half
- 1/2 cup Balsamic Vinegar
- 1/4 tsp Ground Black Pepper
- 1/2 tsp Paprika
Instructions
- In a medium bowl - thoroughly whisk together the mustard, olive oil, and water
- In a slow-cooker (crockpot) place the Brussels sprouts, garlic, and cranberries. Add the dressing you just whisked together with the paprika and pepper, and stir all to coat the whole mixture.
- Cook on high for 2 hours and 15 minutes, or on low for 4 and a half hours. or until the sprouts are lightly browned and tender.
- Add the vinegar to a small pot, and bring to a boil. Reduce to a simmer and cook, stirring frequently, until it thickens to a syrup-like consistency, about 12 minutes.
- Stir the sprouts, drizzle in the vinegar and serve immediately
Notes
The cooked Brussels sprouts can be kept in the refrigerator, stored in an airtight container. They can be frozen in a freezer bag for up to 10 months.
Nutrition
Serving: 1cupCalories: 130kcalCarbohydrates: 23gProtein: 4gFat: 4gSaturated Fat: 1gSodium: 79mgPotassium: 459mgFiber: 5g
Tried this recipe?Let us know how it was!