Slow Cooker Brussel Sprouts & Cranberries

With Christmas around the corner, I am always looking for new ideas for our Turkey Dinner. Not a lot of people are fans of Brussel sprouts, I don’t know about you but my mom would do the traditional boil till they were practically mush. Was your’s the same?  So I have learned you can actually cook them with flavour! Sothis recipe just screamed out to me, mostly as well because I’m starting a Brand new program on Dec 20th and there is a VEGAN option, it’s a tough one because I love my eggs and yoghurt so we’ll have to see. But I did try it for a week and after that week I felt amazing!! I couldn’t believe how much weight I lost as well. So why not kill two birds with one stone right? That’s actually a horrible saying but I think you get my point right?  Anyhoo, I am searching for great recipes and with my Crockpot Email group, I love to send them a variety! So here it is, Brussel sprouts with Cranberries.

Doesn’t it look so tasty? I have found that with my weight loss journey my tastebuds have gone through the roof with flavours I’ve never tried before and boy is it exciting! I think I’m driving my husband a little crazy but hey, what a little excitement to a marriage right?

So here is the recipe I hope you enjoy and if you’re not a real fan of Brussel Sprouts give this a whirl I bet you’ll change your mind!

 

INGREDIENTS

  • 4 cups Brussels sprouts, halved (14 oz/400 g)
  • 4 cups butternut squash, cut into 1-inch cubes (21 oz/600 g)
  • 1 red onion, cut into large chunks

Maple Cinnamon Sauce

  • 1/4 cup maple syrup
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon McCormick ground cinnamon
  • 1/4 teaspoon McCormick ground nutmeg
  • 1/2 teaspoon salt

minutes before serving

  • 1 cup fresh cranberries
  • 1/2 cup pecans
  • INSTRUCTIONS
    1. Toss together the Brussels sprouts, butternut squash and red onion and place in the base of a 5-quart slow cooker.
    2. Cook on high for 2-2.5 hours, stirring once at one hour. Start checking for doneness at 2 hours. Brussels sprouts should be softened but still, have some chew on them. Butternut squash should be tender and not mushy.

    Just Before Serving:

    1. Add fresh cranberries and cook for 5 additional minutes.
    2. In a small pot, stir together the maple syrup, apple cider vinegar, cinnamon, nutmeg and salt. Bring to a boil, reduce heat and simmer, stirring frequently for 5 minutes. The sauce will reduce and become thickened. Pour over the veggies and toss.
    3. Sprinkle with pecans and serve.

    Recipe NotesIf you aren’t going to serve immediately, scoop the veggies out of the crockpot (reserve the liquid). Spoon the cooking liquid over before serving.

    Recipe may be halved and cooked in a 2.5-quart crockpot HOWEVER I recommend cooking on the low setting for 2.5-3 hours.

     

    If you’d like to receive a New recipe like this one please feel free to click on my Crockpot Recipe Button and I’ll hook you up!! ENJOY!!

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