Brussel Sprouts
1/4 cup vegetable broth/stock
1/4 tsp sea salt
1/4 tsp freshly ground black pepper
1. Add prepared brussel sprouts to crockpot (I think the one I used is 4 or 5 quarts).
2. Chop up the butter and place on top of the brussel sprouts.
3. In a measuring cup, add mustard, broth/stock, salt and pepper and whisk to combine well.
4. Pour over everything, cover with lid, set on low 4-5 hrs or high 2-3 hrs (I recommend low).
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
slow cooker
pescatarian
- 1/4 teaspoon black pepper
- 1/4 teaspoon kosher salt
- 1 tbsp butter
- 1 tbsp dijon mustard
- 1/4 cup vegetable stock
- 1 lb brussel sprouts
- Carbohydrate 45.9813396223749 g
- Cholesterol 30.503125013081 mg
- Fat 13.4730183661552 g
- Fiber 17.758009837562 g
- Protein 16.1184658573816 g
- Saturated Fat 7.6072422726008 g
- Serving Size 1 1 Serving (836g)
- Sodium 2077.72449467707 mg
- Sugar 28.2233297848128 g
- Trans Fat 1.11408351980054 g
- Calories 325 calories
1. Add prepared brussel sprouts to crockpot (I think the one I used is 4 or 5 quarts). 2. Chop up the butter and place on top of the brussel sprouts. 3. In a measuring cup, add mustard, broth/stock, salt and pepper and whisk to combine well. 4. Pour over everything, cover with lid, set on low 4-5 hrs or high 2-3 hrs (I recommend low).
