Source: Better Homes and Gardens

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Credit: Jason Donnelly

Recipe Summary test

prep:
30 mins
slow-cook:
3 hrs
total:
3 hrs 30 mins
Servings:
8
Yield:
9 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a Dutch oven cook Brussels sprouts, one third at a time, in boiling water for 1 minute. Use a slotted spoon to transfer to a 5- to 6-quart slow cooker.* Stir in onion, 3/4 cup of the cranberries, and the next four ingredients (through pepper). Cover and cook on low for 3 hours or on high for 1 1/2 hours.

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  • Meanwhile, in a large skillet melt butter over medium heat. Stir in panko; cook and stir 2 to 3 minutes or until golden. Cool slightly. Stir in Parmesan cheese and pistachios.

  • If using low, turn to high. Slowly add goat cheese and cream, stirring until creamy. Top with crumb mixture. Cover and cook on high for 30 minutes more. Top with the remaining 1/4 cup cranberries.

*To Make Ahead:

Transfer Brussels sprouts to a large bowl; cover and chill until ready to cook.

Nutrition Facts

361 calories; fat 22g; cholesterol 64mg; saturated fat 13g; carbohydrates 33g; mono fat 6g; poly fat 2g; insoluble fiber 8g; sugars 15g; protein 13g; vitamin a 1985.8IU; vitamin c 132.8mg; thiamin 0.3mg; riboflavin 0.3mg; niacin equivalents 1.7mg; vitamin b6 0.4mg; folate 101.5mcg; vitamin b12 0.1mcg; sodium 384mg; potassium 738mg; calcium 191mg; iron 2.9mg.
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