Healthy Holiday Side Dish -Brussel Sprouts with Maple, Cranberries and Feta!

This is so delicious and super easy!

Enjoy xo Jen

Slow Cooker Brussels Sprouts with Maple, Cranberries, and Feta

PREP TIME: 10 minutes COOK TIME: 2 hours (on high) or 3 hours (on low) TOTAL TIME: 2 hours (on high) or 3 hours (on low)
2 pounds Brussels sprouts, trimmed and halved
1/4 cup pure maple syrup
2 tablespoons extra virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1 1/2 cups whole fresh cranberries (see notes to substitute dried cranberries)
1/2 cup crumbled feta cheese


Place brussels sprouts into a 3 or 4-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 maintain some chew. Uncover, stir in the cranberries, 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. Sprinkle with feta cheese and serve warm.