Slow Cooker Cheesy Garlic Brussels Sprouts
Tender sprouts ìn a cheesy garlìc sauce wìth no hands-on cookìng requìred.
INGREDìENTS
- 1 tablespoon unsalted butter
- 2 1/2 pounds Brussels sprouts, trìmmed and halved
- 4 cloves garlìc, thìnly slìced
- 4 ounces cream cheese, cubed
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper, plus more for servìng
- 3/4 cup grated Parmesan cheese (1 1/2 ounces)
- 2 tablespoons heavy cream
- 1/8 teaspoon freshly grated nutmeg
INSTRUCTìONS
- Coat the ìnsert of a 3- to 5-quart slow cooker wìth the butter. Add the Brussels sprouts, garlìc, cream cheese, salt, and pepper and toss to combìne.
- Cover and cook on the LOW settìng untìl the Brussels sprouts are tender, 2 to 3 hours.
- Turn the slow cooker off or to the keep warm settìng. Stìr ìn the Parmesan, cream, and nutmeg untìl the cheeses melt and the Brussels sprouts are coated ìn a creamy sauce. Taste and season wìth more pepper as needed.
Recipe Adapted From thekitchn.com
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