Ingredients

The following ingredients have 6 Servings
  • 4 pounds Brussels sprouts (trimmed and halved)
  • 1/2 cup pure maple syrup
  • 1/4 cup extra virgin olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 1 1/2 cups crumbled feta cheese (divided)
  • 1 1/2 cups dried cranberries or fresh cranberries (optional; see notes to use fresh)

Instruction

  • Place Brussels sprouts into a 6-quart slow cooker (see recipe notes if using a 6-quart slow cooker).
  • Stir in the maple syrup, olive oil, salt, and pepper.
  • Cover and cook 2 1/2 hours on low or 1 to 1 1/2 hours on high, until the Brussels sprouts are crisp-tender but still a little too chewy to eat. Stir once halfway through to redistribute.
  • Stir once more, then recover and cook until the Brussels sprouts are completely tender (but not mushy), about 15 additional minutes on high or 30 additional minutes on low.
  • Stir in half of the feta cheese and cranberries.
  • Sprinkle the remaining feta on top. Serve warm.