Slow Cooker Balsamic Brussels Sprouts with Olive Oil

You don't need an oven to make delicious brussels sprouts with olive oil.

Serves 4-6

Ingredients: 

• 2 pounds brussels sprouts, trimmed and halved
• 1/2 cup balsamic vinegar
• 1/4 cup parmesan, grated
• 1/4 cup olive oil
• 2 tablespoons packed brown sugar
• Salt and pepper, to taste

Directions:

1. Add olive oil, brussels sprouts, salt, and pepper to a slow cooker, and stir well to thoroughly coat.
2. Cook on high for 2 hours, or on low for 4 hours.
3. To make the glaze, heat balsamic vinegar and brown sugar in a small saucepan over medium-high heat, until it starts to simmer. Let simmer until liquid reduces by half, about 5-10 minutes. 
4. When brussels are cooked through, drizzle with glaze and top with parmesan.
5. Serve warm and enjoy!

For the complete recipe visit 12 Tomatoes