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Throw your Brussels in the crockpot while you’re busy cooking your proteins and carbohydrates = Food Prep DONE!`
Place the Brussels sprouts and garlic into a 3 or 4-quart slow cooker. Season with sea salt and pepper.
❤Rachel
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Garlic Lime Crockpot Brussels Sprouts
Simple enough for weeknight dinner, yet ABSOLUTELY DELICIOUS enough for entertaining throughout the holidays.
I’m all about making life simpler!
This is THE EASIEST recipe to get your Veggies on the dinner table while the oven is busy roasting something else (think THANKSGIVING or HOLIDAY entertaining space-saving/time-saving hack!)
I love to use this recipe for Meal Prep too!
Throw your Brussels in the crockpot while you’re busy cooking your proteins and carbohydrates = Food Prep DONE!`Makes 6 servings
Makes 6 servingsIngredients:
- 2 lbs Brussels sprouts — trimmed and halved
- 1/4 cup pure maple syrup or raw honey
- 4 garlic cloves, minced
- juice of 2 fresh limes, or lemons
- 2 Tbsps extra virgin olive oil
- 1/4 tsp ground black pepper
- 1/2 tsp sea salt
Instructions:
Place the Brussels sprouts and garlic into a 3 or 4-quart slow cooker. Season with sea salt and pepper.Add in the honey/maple syrup, lime/lemon juice and olive oil. Stir well to coat everything.Cover with the lid and set the cooker on LOW for 2-1/2 hours or on HIGH for about 1-1/2 hours.
Add in the honey/maple syrup, lime/lemon juice and olive oil. Stir well to coat everything.
Cover with the lid and set the cooker on LOW for 2-1/2 hours or on HIGH for about 1-1/2 hours.Cook until Brussels sprouts are fork-tender. Once the Brussels sprouts are done, transfer to a serving dish and sprinkle with sea salt flakes and freshly ground black pepper to taste.Serve warm and enjoy. Let me know how you like this recipe and remember to tag me @CleanFoodCrush!
Cook until Brussels sprouts are fork-tender. Once the Brussels sprouts are done, transfer to a serving dish and sprinkle with sea salt flakes and freshly ground black pepper to taste.
Serve warm and enjoy. Let me know how you like this recipe and remember to tag me @CleanFoodCrush!❤Rachel
Ingredients
- 2 lbs Brussels sprouts — trimmed and halved
- 1/4 cup pure maple syrup or raw honey
- 4 garlic cloves, minced
- juice of 2 fresh limes, or lemons
- 2 Tbsps extra virgin olive oil
- 1/4 tsp ground black pepper
- 1/2 tsp sea salt
Instructions
- Place the Brussels sprouts and garlic into a 3 or 4-quart slow cooker.
- Season with sea salt and pepper.
- Add in the honey/maple syrup, lime/lemon juice and olive oil.
- Stir well to coat everything.
- Cover with the lid and set the cooker on LOW for 2-1/2 hours or on HIGH for about 1-1/2 hours.
- Cook until Brussels sprouts are fork tender.
- Once the Brussels sprouts are done, transfer to a serving dish and sprinkle with sea salt flakes and freshly ground black pepper to taste.
- Serve warm and enjoy!
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2023 - Rachel Maser - CleanFoodCrush.com
Ingredients
- 2 lbs Brussels sprouts — trimmed and halved
- 1/4 cup pure maple syrup or raw honey
- 4 garlic cloves, minced
- juice of 2 fresh limes, or lemons
- 2 Tbsps extra virgin olive oil
- 1/4 tsp ground black pepper
- 1/2 tsp sea salt
Instructions
- Place the Brussels sprouts and garlic into a 3 or 4-quart slow cooker.
- Season with sea salt and pepper.
- Add in the honey/maple syrup, lime/lemon juice and olive oil.
- Stir well to coat everything.
- Cover with the lid and set the cooker on LOW for 2-1/2 hours or on HIGH for about 1-1/2 hours.
- Cook until Brussels sprouts are fork tender.
- Once the Brussels sprouts are done, transfer to a serving dish and sprinkle with sea salt flakes and freshly ground black pepper to taste.
- Serve warm and enjoy!
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2023 - Rachel Maser - CleanFoodCrush.com
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