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Slow Cooked Brussels Sprouts Recipe

Slow Cooked Brussels Sprouts

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Average Rating:

Total Reviews: 41

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  • on February 03, 2013

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    I usually roast Brussels sprouts, but wanted to try something different. I used homemade vegetable stock instead of the chicken stock & onion instead of shallots. It was delicious. I've already made it a second time.

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  • on October 17, 2012

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    The taste was great, but they were soooo mushy! Won't make again.

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  • on January 22, 2012

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    These were awesome, although I changed the recipe a bit. I can't use canned chicken broth because I'm allergic to yeast, and I didn't have any home made on hand. Instead, after browning the sprouts, I sauteed some onion and garlic, added the sprouts back in then mixed 3/4 cup of water with Onion powder, garlic powder and poultry seasoning for the simmer. It was delicious. I just wish I added a little more broth, because it had evaporated and the broth was really good. Will definitely make again.

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  • on November 07, 2011

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    My family LOVED this recipe. So easy, with so much flavor. I added a slice of bacon to push it over the edge!

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  • on September 04, 2011

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    Love this because it takes only whatever you happen to have in the kitchen. Tender and savory. Added some freshly grated Romano cheese at the end and the whole family ate and enjoyed!

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  • on June 16, 2011

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    Thanks, Michael, This was just the recipe I was looking for
    and it is a winner. I did add a few herbs and used bacon fat
    for the seasoning--came out great!

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  • on March 20, 2011

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    This recipe is outstanding. Even my children who never ate brussel sprout love them now. Great recipe!!!

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  • on December 01, 2010

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    Delish! I sauteed a few strips of bacon first, then added the sprouts with some red onion. After it was done cooking, threw a little Gorgonzola in, mixed it up and O...M...G, YUM!!

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  • on November 08, 2010

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    Outstanding! I've been roasting my brussels sprouts, but I like this preparation much better. Slow cooking them results in such tender and sweet little cabbages, this will be my new go-to recipe.

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  • on August 14, 2010

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    I have a bag of frozen brussels sprouts, but I consider myself an excellent cook and I am going to defrost them first so that I can get the nice sear on them or carmel affect.
    I keep frozen sprouts for a quick side dish so I pray defrosting them first won't
    ruin the recipe. Nevertheless, I have prepared them just as the recipe calls for
    around the holidays.
    My family loves sprouts. and I never had a problem serving them.
    Did anyone try the frozen ones and get good results?

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