WW Recipe of the Day: Slow Cooker Dijon Brussels Sprouts
(83 calories | *1 WW SmartPoint)
These simple slow cooker brussels sprouts are delicious. But, I’m biased. I love brussels sprouts. And Dijon mustard.
I fell in love with the Dijon mustard in Paris. It’s so much hotter than what you get here. More like the sinus clearing stuff in Chinese restaurants.
I brought a jar of this Amora Dijon Mustard home in my suitcase and have been telling Rod that it’s almost time to go back because it’s nearly empty. But I guess it will be cheaper and easier to buy a replacement on Amazon instead 🙂
As soon as I saw the recipe for these brussels sprouts with Dijon mustard in Fix-It and Forget-It New Cookbook: 250 New Delicious Slow Cooker Recipes I new I wanted to give them a try.
I’ve converted several brussels sprouts haters into lovers by introducing them to roasted brussels sprouts. So, I was curious how these slow cooker brussels sprouts would stack up.
Skinny on Slow Cooker Brussels Sprouts
To make them a little more Weight Watchers friendly, I substituted 1 tablespoon olive oil for the suggested 3 tablespoons butter. (One of the nice things about slow cooking, is the ability to cut back on fat, without compromising flavor.)
Quick and easy to prepare, tender and flavorful the eat, these slow cooker brussels sprouts are a delicious accompaniment to most any fall meal.
When I served them with slow cooker meatloaf and mashed potatoes, they were quickly gobbled up.
According to my calculations, each serving has just 83 calories, *2 Weight Watchers PointsPlus, *1 Weight Watchers Freestyle SmartPoint. Enjoy!
If you’ve made this Dijon Brussels Sprouts, please give the recipe a star rating below and leave a comment letting me know how you liked them.
Slow Cooker Brussels Sprouts with Dijon Mustard
- 1 pound brussels sprouts, bottoms trimmed off and cut in half
- 1 tablespoon olive oil
- 1-1/2 tablespoons Dijon mustard
- 1/4 cup water
- Salt and freshly ground black pepper
- 1/2 teaspoon dried tarragon (optional)
- Ideal slow cooker size: 2-Quart.
- Place the brussels sprouts, olive oil, mustard, water, salt and pepper to taste and dried tarragon (if using) in your slow cooker.
- Stir to combine.
- Cover and cook on LOW for 4 to 5 hours, or until tender when pierced with a fork. Alternatively you can cook them on HIGH for 2 to 2-1/2 hours.
- Some of the brussels sprouts will get brown and crispy, like when roasted, which is delicious.
- Stir well to distribute the Dijon sauce over the brussels sprouts.
- Serve hot or at room temperature.
Source: Adapted from Fix-It and Forget-It New Cookbook: 250 New Delicious Slow Cooker Recipes by Phyllis Good
*PointsPlus® and SmartPoints® calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc. All recipe ingredients except optional items included in determining nutritional estimates. SmartPoints® values calculated WITHOUT Weight Watchers Zero Points fruits and vegetables using the WW Recipe Builder.
If you liked Slow Cooker Brussels Sprouts, you might also like:
- Roasted Brussels Sprouts, Carrots, Sweet Potatoes and Onions
- Brussels Sprouts Salad with Maple Mustard Dressing
- Slow Cooker Meatloaf
Here’s what I used to make these easy and delicious slow cooker brussels sprouts:
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