Crockpot Dijon Brussels Sprouts

Crockpot Dijon Brussels Sprouts

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  • 1 pound brussels sprouts
  • 3 tablespoons butter
  • 1 tablespoon Dijon mustard
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1/4 cup water


Use a 2-quart slow cooker. Wash and trim the ends off of each Brussels sprout, and cut in half or quarters, depending on their size. Toss into the stoneware. Add butter, mustard, salt, pepper, and water. Cover and cook on low for 4 to 5 hours, or on high for 2 to 3. Stir well to distribute the sauce before serving.