Slow Cooker Parmesan Brussels Sprouts are an easy, crowd-pleasing side. Tender, slow-steamed sprouts are finished with freshly grated Parmesan for a simple dish that pairs perfectly with meat, potatoes, or any weeknight meal.
This crock-pot method is one of the simplest ways to prepare Brussels sprouts. Instead of roasting or sautéing, you can halve fresh sprouts, season them, and let the slow cooker do the work. Minimal prep, hands-off cooking, and a delicious, tender result every time.
Why You’ll Love This Brussels Sprouts Recipe
- Easy to prepare: Trim and halve the sprouts, season, and add to the slow cooker.
- Tender texture: Low-and-slow cooking melds flavors and produces soft, flavorful sprouts.
- Versatile side: This simple preparation works with steaks, chicken, fish, or vegetarian mains.
Recipe Ingredients
- Brussels sprouts (trimmed and halved)
- Garlic (minced or chopped)
- Olive oil and butter
- Salt and pepper
- Parmesan cheese (freshly grated for best flavor)
How to Cook Brussels Sprouts
This is a true “dump and go” recipe. Follow the steps below for a reliable result. Check the recipe card for exact ingredient amounts and timings.
- Prep: Lightly grease the insert of a 5-quart slow cooker with cooking spray or a little butter.
- Add and mix: Place trimmed, halved Brussels sprouts in the slow cooker with garlic, olive oil, salt, and pepper. Toss to coat evenly.
- Top: Dot the sprouts with pieces of butter.
- Cook: Cover and cook on LOW for 2 to 3 hours, or until the sprouts are tender. Larger sprouts may need the full time.
- Finish: Remove the lid, sprinkle with freshly grated Parmesan, and stir to combine. Cover for a minute or two so the cheese melts.
- Serve: Taste and adjust seasoning, then serve warm.
Recipe Tips
- For crisp edges: If you prefer some browning, transfer the cooked sprouts to a baking sheet and broil 3–4 minutes until lightly charred.
- Add bacon: Stir in freshly crisped, chopped bacon with the Parmesan for extra savory flavor.
- Balsamic finish: A light drizzle of balsamic reduction after plating adds a sweet-tangy contrast.
Serving Suggestions
These Parmesan Brussels sprouts work with almost any entrée. They complement beef (like flank steak), chicken dishes, and roasted or pan-seared fish. For a low-carb accompaniment, serve alongside creamy mashed cauliflower or a simple grain like rice or quinoa.
How to Store and Reheat Leftovers
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheat in a 375°F (190°C) oven until warmed through. A quick broil at the end will restore some crispness if desired.
More Easy Side Dishes
- Sauteed Green Beans
- Honey Balsamic Roasted Carrots
- Garlic Butter Parmesan Rice
Slow Cooker Parmesan Brussels Sprouts
Katerina | Easy Weeknight Recipes
Ingredients
- 2 pounds Brussels sprouts, ends trimmed and halved
- 4 cloves garlic, chopped
- 2 tablespoons olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon fresh ground pepper
- 2 tablespoons unsalted butter, cut into pieces
- 3/4 cup freshly shredded Parmesan cheese
Instructions
- Grease the insert of a 5-quart slow cooker with cooking spray or a bit of butter.
- Add trimmed Brussels sprouts, garlic, olive oil, salt, and pepper; toss to combine.
- Arrange pieces of butter over the sprouts.
- Cover and cook on LOW for 2 to 3 hours, or until sprouts are tender.
- Remove the lid, sprinkle with Parmesan, and stir to combine. Cover briefly until the cheese melts.
- Taste and adjust seasoning, then serve warm.
Notes
- Optional: To brown and crisp the sprouts, broil them for 3–4 minutes before serving.
Nutrition
Carbohydrates: 15 g |
Protein: 10 g |
Fat: 13 g |
Saturated Fat: 5 g |
Cholesterol: 21 mg |
Sodium: 424 mg |
Potassium: 612 mg |
Fiber: 6 g |
Sugar: 3 g |
Vitamin A: 1366 IU |
Vitamin C: 129 mg |
Calcium: 206 mg |
Iron: 2 mg
Nutritional info is an estimate. Values may vary depending on ingredients and tools used.
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