I’m back with one of my favorite vegetables: Brussels sprouts. This slow cooker gratin isn’t the lowest-calorie version out there, but if you have skeptics at the table, this is the recipe that will win them over. In my house the sprouts disappeared faster than the main dish—what more could you want?
I originally discovered this idea while browsing recipes compatible with The Wheat Belly Diet. Once I saw the concept, I knew it would translate perfectly to the slow cooker.
It turned out even better than I hoped and was incredibly easy to prepare. I used two slow cookers that day and had the whole meal finished without fuss—one of those satisfying, effortless dinners.
This basic method is versatile, and I’m already planning other vegetables to prepare the same way. Who wouldn’t want creamy, flavorful, easy-to-make vegetables that taste this good?
Slow Cooker Brussels Sprouts Gratin
Jennifer Draper
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Ingredients
- 1 pound brussels sprouts
- 1/2 cup heavy whipping cream
- 1/4 teaspoon lemon pepper seasoning
- 2 tablespoons butter
- 1/2 cup fresh grated Parmesan cheese (divided)
- 1/4 cup almond meal
- pinch of salt and pepper
Instructions
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Spray slow cooker with nonstick spray to help with clean up.
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Wash Brussels sprouts, trim the ends, and cut them in half lengthwise.
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Place the sprouts in the slow cooker, sprinkle with lemon pepper seasoning, and pour the cream over the top.
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Toss gently to coat.
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Cut cold butter into small pieces.
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In a bowl, combine the butter pieces with 1/2 cup Parmesan, almond meal, and a pinch of salt and pepper.
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Use a fork or pastry cutter to mix until the topping is crumbly.
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Spread the crumbly mixture over the Brussels sprouts in the slow cooker.
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Sprinkle the remaining Parmesan cheese on top.
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Cover and cook on high for 2–3 hours or on low for 4–6 hours, until the Brussels sprouts are fork-tender.
Notes
Recipe adapted from Wheat Belly 30-Minute (Or Less!) Cookbook.
Nutrition
Important nutritional disclaimer
