Best Brussels Sprouts

Why You’ll Love This Recipe

I love this recipe because it takes all the work out of cooking Brussels sprouts. The slow cooker does the job, leaving them tender without being mushy, while the butter and mustard give them a savory depth of flavor. It’s a fuss-free, reliable side dish that pairs well with just about any meal.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 pound Brussels sprouts

• 3 tablespoons butter

• 1 tablespoon Dijon mustard

• ¼ teaspoon kosher salt

• ¼ teaspoon black pepper

• ¼ cup water

Directions

I begin by washing the Brussels sprouts, trimming off the ends, and cutting them in half. I toss them into a 2-quart slow cooker.

Next, I add the butter, Dijon mustard, salt, pepper, and water. I cover the slow cooker and cook on LOW for 4–5 hours or HIGH for 2–3 hours, until the sprouts are tender.

Before serving, I stir everything together so the buttery mustard sauce coats each sprout evenly.

Servings and timing

This recipe makes 8 servings.

• Prep Time: 35 minutes

• Cook Time: 5 hours on LOW (or 2–3 hours on HIGH)

• Total Time: 5 hours 35 minutes

Variations

Sometimes I add a splash of balsamic vinegar or lemon juice at the end for brightness. I’ve also stirred in crispy bacon pieces for extra richness. If I want more texture, I sprinkle toasted almonds or pecans on top right before serving. Parmesan cheese also makes a delicious finishing touch.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm them gently in a skillet with a little butter, or microwave them in short bursts. They keep their flavor well but are best enjoyed fresh.

FAQs

Can I use frozen Brussels sprouts?

Yes, but I prefer fresh for the best texture. If I use frozen, I add a little extra cooking time.

Do I need to blanch the sprouts first?

No, the slow cooker takes care of tenderizing them without any extra steps.

Can I double this recipe?

Yes, I just use a larger slow cooker and extend the cooking time slightly if needed.

How do I keep the sprouts from getting mushy?

I make sure not to overcook them and stir gently toward the end. Cutting them evenly helps them cook uniformly.

Can I make this recipe dairy-free?

Yes, I substitute the butter with olive oil or a plant-based butter alternative.

Conclusion

These slow-cooked Brussels sprouts are one of my favorite easy vegetable side dishes. They’re buttery, flavorful, and perfectly tender every time. I love how they require almost no effort but taste like I put real care into them. Whether I serve them at a holiday table or alongside a simple weeknight meal, they always bring a cozy, savory touch.

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