Slow Cooker Brussels Sprouts with Cranberries, Pecans and Butternut

Make the holidays easier with these slow cooker Brussels sprouts with butternut, pecans and cranberries.  Instructions to prepare them in a slow cooker or on a sheet pan, so you can maximize your oven space!

INGREDIENTS

4 cups Brussels sprouts halved (14 oz/400 g)
4 cups butternut squash cut into 1 inch cubes (21 oz/600 g)
1 red onion cut into large chunks

MAPLE CINNAMON SAUCE
1/4 cup maple syrup
2 tablespoons apple cider vinegar
1 teaspoon McCormick ground cinnamon
1/4 teaspoon McCormick ground nutmeg
1/2 teaspoon salt

MINUTES BEFORE SERVING:
1 cup fresh cranberries
1/2 cup pecans


INSTRUCTIONS
Visit Slow Cooker Brussels Sprouts with Cranberries, Pecans and Butternut By Denise - Sweet Peas and Saffron @ www.sweetpeasandsaffron.com for full recipe

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