Crockpot Brussel Sprouts with Bacon and Balsamic Glaze
Crockpot brussel sprouts come out tender and sweet instead of bitter, and the slow cooker gives you a side dish that needs no oven space. Bacon and a balsamic glaze finish them with salty crunch and tang.
8
servings15
minutes3
hours30
minutesHalved Brussels sprouts cook slowly with garlic and broth, then get tossed in crisp bacon and a thick balsamic glaze before serving.
Ingredients
2 lb Brussels sprouts, trimmed and halved
6 slices thick-cut bacon, chopped
3 cloves garlic, minced
1/2 small red onion, thinly sliced
1/2 cup low-sodium chicken broth
2 Tbsp olive oil
1/2 tsp kosher salt
1/4 tsp black pepper
1/4 cup balsamic vinegar
2 Tbsp honey or maple syrup
1/4 cup dried cranberries (optional)
1/4 cup chopped pecans, toasted (optional)
Directions
- Cook the bacon in a skillet over medium heat until crisp, 6 to 8 minutes. Move it to a paper towel and leave the fat in the pan.
- Toss the Brussels sprouts with the olive oil, salt and pepper in the slow cooker.
- Add the garlic, red onion and broth. Stir so the sprouts are lightly coated.
- Cover and cook on LOW for 3 to 3 1/2 hours or on HIGH for 1 1/2 to 2 hours, until fork-tender but still green.
- While the sprouts cook, simmer the balsamic vinegar and honey in a small saucepan over medium heat for 6 to 8 minutes, until it coats a spoon.
- Let the glaze cool a few minutes, since it thickens more as it cools.
- Drain any liquid from the pot if the sprouts look wet.
- Drizzle half the glaze over the sprouts and stir gently.
- Add the bacon and cranberries and toss lightly.
- Transfer to a serving dish, drizzle with the remaining glaze and top with pecans.
Notes
- Use turkey bacon for a lighter version, or leave it out for a vegetarian side. The glaze keeps a week in the fridge. Leftover sprouts keep 4 days, and they reheat well in a skillet.
Why a slow cooker makes better Brussels sprouts
Many people dislike Brussels sprouts because they have only had them boiled or overcooked. Slow cooking gently softens them and brings out natural sweetness. The bitter edge fades, and the leaves turn tender and silky. People who say they hate sprouts often change their minds after this version, because the bitterness mostly disappears.
The slow cooker is also a space saver. On a holiday the oven is full and the stovetop is crowded, and a pot of sprouts can cook on the counter. The bacon and glaze are made separately and added at the end, so there is still a crisp edge. It also scales up easily, so a double batch fits in the same pot for a big family table.
Ingredient notes
Brussels sprouts: choose small to medium ones that are firm and bright green. Large, loose heads can taste bitter. Trim the dry stem end and pull off any yellow outer leaves, which can taste bitter.
Thick-cut bacon: it stays crisp after tossing with the sprouts. Thin slices turn chewy.
Balsamic vinegar: a thicker, aged bottle gives a sweeter glaze. Reduce it slowly so it does not burn. A thicker glaze clings better, so simmer it until it coats a spoon and leaves a trail.
Honey or maple syrup: this rounds out the vinegar and helps the glaze cling to the sprouts.
Dried cranberries and pecans: optional, but they add a sweet and nutty contrast that suits holiday tables.
Tips for sweet, not mushy, sprouts
Cut them evenly: halve all of them, and quarter any large ones. This way they cook at the same rate. Dry sprouts after rinsing, since extra water dilutes the sauce and keeps them from browning.
Add glaze at the end: balsamic cooked for hours turns bitter and dark. Making it separately keeps the flavor bright. If the glaze is too thick after cooling, warm it for 10 seconds in the microwave.
Do not cook for too long, the most common mistake: after four hours on LOW, sprouts turn gray, mushy and sulfurous. Start checking at three hours. It also helps to keep the lid shut, because every peek costs you heat and adds time, and sprouts are the first thing to overcook.
Swaps and variations
Use pancetta or diced ham in place of bacon. Add a spoon of whole-grain mustard to the glaze, or toss in a handful of grated Parmesan at the end. For a vegan version, use olive oil and skip the bacon, adding toasted nuts. A handful of shredded Parmesan melted over the top adds a salty crust.
Do not use frozen Brussels sprouts here. They release a lot of water as they thaw and turn soft and gray in the pot, and the glaze will not stick. They also give off extra moisture and a stronger, cabbage-like smell, so the finished dish tastes flatter and less sweet.
What to serve with it
These pair with turkey, ham, roast chicken or pork loin. They are a good holiday side, and they sit well beside mashed potatoes and stuffing. Serve in a shallow dish so the glaze does not pool. Sprinkle the pecans on at the last moment, so they stay crunchy.
Storing and reheating
Refrigerate the sprouts in a covered container for up to 4 days. Keep the pecans separate so they stay crisp. Add a little more glaze when you reheat to bring back the shine.
Reheat in a hot skillet for 3 to 4 minutes to bring back some browning. The microwave also works, but the texture will be softer. Freezing is not recommended.
Crockpot Brussel Sprouts with Bacon and Balsamic Glaze at a glance
- Prep time: 15 minutes
- Cooking time: 3 hours 30 minutes
- Servings: 8 servings
- Ingredients: 12, led by Brussels sprouts, slices thick-cut bacon, garlic, red onion
Tips for Crockpot Brussel Sprouts with Bacon and Balsamic Glaze
Use turkey bacon for a lighter version, or leave it out for a vegetarian side. The glaze keeps a week in the fridge. Leftover sprouts keep 4 days, and they reheat well in a skillet.
Crockpot Brussel Sprouts with Bacon and Balsamic Glaze FAQ
How long does Crockpot Brussel Sprouts with Bacon and Balsamic Glaze take?
Crockpot Brussel Sprouts with Bacon and Balsamic Glaze takes 3 hours 30 minutes of cooking after 15 minutes of prep.
How many people does Crockpot Brussel Sprouts with Bacon and Balsamic Glaze serve?
This recipe makes 8 servings.
What do I need to make Crockpot Brussel Sprouts with Bacon and Balsamic Glaze?
12 ingredients, led by Brussels sprouts, slices thick-cut bacon, garlic, red onion. Amounts are in the recipe card above.
