Slow Cooker Cheesy Brussels Sprouts
Tender Brussels sprouts slow-cooked with garlic and cream cheese, then finished with Parmesan and a touch of cream. Rich, creamy, and perfectly comforting with a hint of nutmeg.
Ingredients
- Butter, unsalted 1 Tbsp
- Brussels sprouts, trimmed and halved 1-2 lbs
- Garlic, thinly sliced 4 cloves
- Cream cheese, cubed 4 oz
- Kosher salt ½ Tsp
- Black pepper ¼ Tsp
- Parmesan cheese, grated ¾ cup
- Heavy cream 2 Tbsp
- Nutmeg ⅛ Tsp
Instructions
- Coat the insert of a 3- to 5-quart slow cooker with the butter. Add the Brussels sprouts, garlic, cream cheese, salt, and pepper and toss to combine.
- Cover and cook on the LOW setting until the Brussels sprouts are tender, 2 to 3 hours.
- Turn the slow cooker off or to the keep warm setting. Stir in the Parmesan, cream, and nutmeg until the cheeses melt and the Brussels sprouts are coated in a creamy sauce. Taste and season with more pepper as needed.
Notes
Recipe adapted from [https://www.thekitchn.com/cheesy-brussels-sprouts-263210]
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