CROCK POT/OVEN ROASTED BRUSSELS SPROUTS....YUMLICIOUS!

 

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 AND A SPRINKLE OF RED PEPPER SEEDS.

You can also add sliced carrots, and chopped onions. 

If roasting in oven you may also add all of the above plus cut up zucchini and colored peppers.

Coat with EVOO and spices(Salt, Pepper, Oregano, Red Pepper Seeds, etc.)place on cook sheet and broil for 1/2 to 3/4 hour or until they are brown enough for your liking.

Preparation

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!