WW Recipe of the Day: Slow Cooker Dijon Brussels Sprouts
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 (affiliate link) 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 (affiliate link) 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.
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.
How Many Calories and WW Points in these Brussels Sprouts?
According to my calculations, each serving has just 83 calories and:
1 *SmartPoints (Green plan)
1 *SmartPoints (Blue plan)
1 *SmartPoints (Purple plan)
2 *PointsPlus (Old plan)
To see your WW PersonalPoints for this recipe and track it in the WW app or site, Click here!
If you've made these low carb Crock Pot Dijon Brussels Sprouts, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Slow Cooker Brussels Sprouts with Dijon Mustard
- 1 pound Brussels sprouts, bottoms trimmed off and cut in half
- 1 tablespoon olive oil
- 1-½ tablespoons Dijon mustard
- ¼ cup water
- Salt and freshly ground black pepper
- ½ 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 2-½ 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 (affiliate link) by Phyllis Good
*Points® calculated by WW. *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 each plan's ZeroPoint Foods (Green plan, Blue plan, Purple plan) using the WW Recipe Builder.
If you like 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:
Martha is the founder and main content writer for Simple-Nourished-Living.
A longtime lifetime WW at goal, she is committed to balancing her love of food and desire to stay slim while savoring life and helping others do the same.
She is the author of the Smart Start 28-Day Weight Loss Challenge.
A huge fan of the slow cooker and confessed cookbook addict, when she's not experimenting in the kitchen, you're likely to find Martha on her yoga mat.
This post contains affiliate links to products I like. When you buy something through one of my Amazon links or other (affiliate links), I receive a small commission that helps support this site. Thank you for your purchase!
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THis looks yummy....how can I modify this recipe to prepare it in the oven ??? thanks so much !
Sure, Doris. Just put them in a roasting pan and cook in a hot oven (400 degrees) until tender, 20 to 30 minutes. Hope this helps.
Incredibly good! I cooked up 2 pounds cleaned and trimmed baby brussel sprouts in a crockpot on high for 3 hours. I used regular yellow mustard, teaspoon of virgin olive oil and 3 tablespoons of melted land of lakes butter. Salt and black pepper. I’m using them as a daily snack on WW blue plan
Absolutely awesome. Full of flavor!