Healthy Crock-Pot Brussels Sprouts

These healthy and easy Crock-Pot Brussels Sprouts are always on my menu for Thanksgiving or any time I have to bring a green vegetable to someone’s house.

Just three ingredients and they come out perfect every time.  This is truly a “set it and forget it” recipe. You just put everything in the Crock-Pot and then walk away until it’s finished cooking.

These healthy and easy Crock-Pot Brussels Sprouts have three ingredients and they come out perfectly every time.  They're sugar-free, gluten-free, paleo, vegan and Whole30. | www.grownupdish.com

To make the recipe Whole30 compliant, just substitute ghee for the butter and make sure that your Dijon mustard has no added sugar.

I can’t wait for you to try this Healthy Crock-Pot Brussels Sprouts recipe. Be sure to tag #grownupdish or @grownup_dish on Instagram so I can share your posts.

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Healthy Crock-Pot Brussels Sprouts have three ingredients and they come out perfectly every time.  They're sugar-free, gluten-free, paleo, vegan and Whole30. | www.grownupdish.com

 

 

 

 

 

 

 

 

 

 

 

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Healthy Crock-Pot Brussels Sprouts have three ingredients and they come out perfectly every time.  They're sugar-free, gluten-free, paleo, vegan and Whole30. | www.grownupdish.com

Healthy CrockPot Brussels Sprouts


  • Author: jzmcbride
  • Prep Time: 15 minutes
  • Cook Time: 3 hours
  • Total Time: 3 hours 15 minutes
  • Yield: 6 servings
  • Category: recipe
  • Method: Crock-Pot
  • Cuisine: American

Description

These healthy and easy Crockpot Brussels Sprouts have three ingredients and they come out perfect every time.  They’re sugar-free, gluten-free, paleo, vegan and Whole30.


Ingredients

  • 1 pound brussels sprouts, ends trimmed and cut in half
  • 3 tablespoons butter or ghee
  • 1 tablespoon Dijon mustard
  • 1/4 cup water
  • salt and pepper to taste

Instructions

  1. Wash and trim the ends off of each Brussels sprout, and cut in half.
  2. Add to CrockPot along with butter (or ghee), mustard, salt, pepper, and water.
  3. Cover and cook on low for 4 to 5 hours, or on high for 2 to 3 hours.
  4. Stir well to distribute the sauce before serving.

Notes

Feel free to double or triple the recipe if you need to.

To make the recipe Whole30 compliant, just substitute ghee for the butter and make sure that your Dijon mustard has no added sugar.

Keywords: vegetable, side dish, brussels sprouts, crock-pot, potluck

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