Slow Cooker Brussel Sprouts

I think I finally burnt Steven out on roasted vegetables. Nothing is easier than throwing a whole sheet of them in oven and living off that as sides for days. These weren't that much harder and the reduction was a nice spin on a classic.

Slow Cooker Brussel Sprouts
Adapted from Damn Delicious

• 2 pounds brussel sprouts, trimmed and the halved if they are large
• 2 tablespoons olive oil
• 2 tablespoons butter
• 1/2 cup balsamic vinegar
• 2 tablespoons brown sugar, packed
• 1/4 cup freshly grated parmesan cheese

Place brussel sprouts in a slow cooker and stir in olive oil and butter. Sprinkle some salt and pepper. Cover and cook on high for 1-2 hours (or low from 3 to 4 hours).

Meanwhile make a balsamic reduction.  Place balsamic vinegar and brown sugar in a small saucepan over medium-high heat. Bring to a boil then low heat until it is simmering.  Let the liquid reduce by half (about 7 minutes). Set aside and let cool.

Serve brussel sprouts with balsamic reduction and sprinkled with parmesan.