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!