How to make balsamic Brussels sprouts in a slow cooker (video)

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Like most kids, I didn't really like eating Brussels sprouts while growing up. But my mother would give me just one look, and I knew it would be trouble if I didn't eat my portion. In the recipe below, we make the simplest, tastiest Brussels sprouts that even your kids will love. I would have had no problem eating these as a child.
The acidity and sweetness you find in balsamic vinegar is like no other. That balance is perfect with a fruity olive oil. We combine the two in this recipe with some fresh chives and garlic. It all comes together in a slow cooker, where the Brussels sprouts slowly soak up all the flavor. I serve this often with grilled chicken, or sometimes I eat an entire bowl all by itself.
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Cooktop Cove
Slow cooker Balsamic Brussels sprouts
6
15 minutes
2 hours, 30 minutes
2 hours, 45 minutes
2 pounds Brussels sprouts, cut in half
1 bunch chives, thinly sliced
2 cloves garlic, minced
⅓ cup balsamic vinegar
2 tablespoons olive oil
Salt and pepper to taste
In a 6-quart slow cooker, add all the ingredients from Brussels sprouts to olive oil. Mix well, season with salt and pepper and then mix again.
Cook on high for 2 hours, 30 minutes.
Note: All slow cookers are a little bit different in temperature and calibration. This recipe was tested in Cooktop Cove's Test Kitchen using this slow cooker, which is available for purchase here.
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