1poundBrussels sprouts, bottoms trimmed off and cut in half
1tablespoonolive oil
1-½tablespoonsDijon mustard
¼cupwater
Salt and freshly ground black pepper
½teaspoondried tarragon (optional)
Instructions
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.
Recipe Notes
Click here to see your WW PersonalPoints for this recipe and track it in the WW app or site.1*SmartPoints (Green plan)1*SmartPoints (Blue plan)1*SmartPoints (Purple plan)2*PointsPlus (Old plan)
Nutrition Facts
Slow Cooker Brussels Sprouts with Dijon Mustard
Amount Per Serving (1 /4th of recipe)
Calories 83Calories from Fat 36
% Daily Value*
Fat 4g6%
Carbohydrates 11g4%
Fiber 5g20%
Protein 4g8%
* Percent Daily Values are based on a 2000 calorie diet.