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–+ servings
Low Sodium Slow-Cooker Cranberry Balsamic Brussels Sprouts
Christopher Lower

Low Sodium Slow-Cooker Cranberry Balsamic Brussels Sprouts

A sweet and savory side dish that highlights the nuttiness of the Brussels Sprouts
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Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings: 4 people
Course: Side Dish
Cuisine: American
Calories: 130
Ingredients Method Nutrition Notes

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

Method
 

  1. In a medium bowl - thoroughly whisk together the mustard, olive oil, and water
  2. 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. 
  3. 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. 
  4. 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.
  5. Stir the sprouts, drizzle in the vinegar and serve immediately

Nutrition

Serving: 1cupCalories: 130kcalCarbohydrates: 23gProtein: 4gFat: 4gSaturated Fat: 1gSodium: 79mgPotassium: 459mgFiber: 5g

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. 
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