Ingredients

The following ingredients have 4 Servings
  • 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)

Instruction

  • 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.