Instant PotSlow CookerSideLow CarbEasySnackVegetarian
2h 3 min
Slow Cooker Cheesy Garlic Brussels Sprouts.pdf125.0KB
1 tablespoon unsalted butter
2 1/2 pounds Brussels sprouts, trimmed and halved
4 cloves garlic, thinly sliced
4 ounces cream cheese, cubed
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper, plus more for serving
3/4 cup grated Parmesan cheese (1 1/2 ounces)
2 tablespoons heavy cream
1/8 teaspoon freshly grated nutmeg
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.
Storage: Leftovers can be refrigerated in an airtight container for up to 3 days.