Have you finalized your Thanksgiving menu yet? If Brussels sprouts made the cut, here’s an effortless way to prepare them without tying up the oven. These slow cooker roasted Brussels sprouts are a great holiday side, but they’re also quick enough for an easy weeknight meal. I often make Brussels sprouts year-round because they’re one of my favorite vegetables. Cooking them in the crockpot keeps the process hands-off while delivering tender, flavorful sprouts that everyone enjoys.
These slow cooker Brussels sprouts require minimal prep: wash, trim, halve, and toss with a few simple ingredients. The slow cooker gently softens and lightly browns the sprouts, and using olive oil and a squeeze of lemon keeps the flavor bright and clean. Season simply with salt and pepper, or add a personal twist with your favorite herbs, a drizzle of balsamic, or a sprinkle of parmesan at the end.
Slow Cooker Roasted Brussels Sprouts
Whether you’re serving them for a holiday dinner or a simple weeknight side, these slow cooker Brussels sprouts are easy to prepare and always popular at the table.
Author: Jennifer Draper
Prep Time: 10 mins Cook Time: 2–3 hrs (high) or 4–6 hrs (low) Servings: 6
Ingredients
- 1 pound fresh Brussels sprouts
- 2 tablespoons olive oil
- 1 teaspoon lemon juice
- 1/8 teaspoon salt
- Pinch of pepper
Instructions
- Wash the Brussels sprouts and trim any woody or tough ends.
- Cut each sprout in half lengthwise so they cook evenly.
- Place the halved sprouts in the slow cooker.
- Toss with olive oil, lemon juice, salt, and pepper until evenly coated.
- Cover and cook on high for 2–3 hours, or on low for 4–6 hours, until the sprouts are tender and lightly browned at the cut edges.
Notes
I made these in a 3.5-quart slow cooker on high for about 2.5 hours. If your slow cooker runs hot or large, check earlier to avoid overcooking. A larger cooker may need a shorter time on high.
Serving Suggestions
Serve these slow cooker Brussels sprouts straight from the crockpot as a warm side dish. For extra flavor and texture, consider one of the following finishing touches:
- Toss with a spoonful of balsamic reduction or a light drizzle of aged balsamic vinegar.
- Add toasted nuts (such as sliced almonds or chopped pecans) for crunch.
- Sprinkle freshly grated Parmesan or Pecorino Romano just before serving.
- Stir in a few crumbled cooked bacon pieces for a savory option.
- Add a touch of honey or maple syrup for a sweet-savory contrast.
Variations and Tips
These sprouts are very adaptable. For a Mediterranean twist, add a teaspoon of dried oregano and a pinch of red pepper flakes. For an herb-forward version, toss in a tablespoon of chopped fresh parsley, thyme, or rosemary after cooking. If you prefer more caramelization, finish the sprouts under the broiler for 2–3 minutes on a baking sheet after slow cooking, watching closely so they don’t burn.
Nutrition (Per Serving)
Calories: 73 kcal • Carbohydrates: 6 g • Protein: 2 g • Fat: 4 g • Sodium: 67 mg • Fiber: 2 g • Vitamin C: 64.6 mg
If you’re planning a holiday meal and want to save oven space, the slow cooker is a reliable workhorse for side dishes like this. It keeps food warm, frees up the stove and oven, and produces consistent results with very little supervision. These slow cooker roasted Brussels sprouts are a simple, satisfying option that pairs well with roast turkey, ham, pork, or a hearty vegetarian main.
