Cider-Maple Brussels Sprouts

01 Jan

Brought to us by Desiree

2 pounds Brussels sprouts, trimmed and halved
1 cup slivered red onion
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup apple cider or juice
1/4 cup butter, melted
1/4 cup pure maple syrup
1 tablespoon snipped fresh thyme

In a 4- to 5-quart slow cooker combine Brussels sprouts and onion. Sprinkle with salt and pepper. Pour cider over sprout mixture.

Cover and cook on low-heat setting for 3 to 3 1/2 hours or on high-heat setting for 1 1/2 to 2 hours.

In a small bowl combine melted butter, maple syrup, and thyme. Pour over sprouts in cooker, stirring to combine. If desired, garnish with additional fresh thyme leaves.



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