When it comes to Brussels sprouts, people usually love them or hate them. This simple recipe has only 1 extra step outside of the slow cooker that will make all the difference in flavor.
Brown butter and sage are a classic combination. Browning the butter in a pan adds a nutty and toasted flavor that pairs so well with the fruity and earthy aroma of sage. Lemon adds acidity and cuts the richness of the butter. The three really do make a match made in heaven, and adding garlic to the mix only takes it to whole new level. All of this combined with Brussels sprouts makes for the perfect dish; you really couldn't ask for much more.
Slow Cooker Lemon Brussel Sprouts 
Ingredients3 tablespoons butter
8 cloves garlic, thinly sliced
1 tablespoon finely chopped fresh sage
2 lemons, zested and ½ a lemon juiced
2 pounds Brussels sprouts, bottoms trimmed, then thinly sliced
½ teaspoon salt
¼ teaspoon pepper
1 cup crumbled feta cheese (optional)
Directions
1. Melt butter in a medium-sized saute pan on medium-high heat. Stir constantly and allow butter to brown slightly, but not burn.
2. Lower the heat and add garlic. Stir to prevent burning. When garlic starts to turn golden brown, add sage. Continue to cook for another 1 to 2 minutes, until the sage is fragrant.
3. Turn off the heat. Add lemon zest and mix.
4. In a 6-quart slow cooker, add Brussels sprouts, butter-garlic mixture, salt and pepper. Mix well.
5. Cook on high for 2 hours.
6. Add lemon juice and mix.
Serve with feta cheese sprinkled on top.
