Prep time: 10 minutes / Cook time: 4 to 5 hours on low
Roasting Brussels sprouts transforms them from bitter to melt-inyour-
mouth delicious. Free up your oven by roasting them in your
slow cooker and serve them with your favorite entrée.
Serves 6
2 pounds Brussels sprouts, halved (about 6 cups)
2 red onions, sliced
¼ cup pure maple syrup
2 tablespoons apple cider vinegar
1 tablespoon extra-virgin olive oil
1 teaspoon ground cinnamon
½ cup chopped pecans
1. Put the Brussels sprouts and onions in a 6-quart slow cooker.
2. In a small bowl, stir together the maple syrup, vinegar,
cinnamon, and olive oil. Pour this mixture over the vegetables and
toss to coat. Cover and cook on low for 4 to 5 hours. The Brussels
sprouts should be softened but not mushy.
3. Add the pecans and stir to combine.
Per Serving (⅓ cups): Calories: 176; Total Fat: 10g; Saturated Fat: 1g; Trans
Fat: 0g; Polyunsaturated Fat: 3g; Monounsaturated Fat: 6g; Cholesterol: 0mg;
Sodium: 50mg; Carbohydrates: 21g; Fiber: 5g; Sugars: 12g; Protein: 4g

NUTRITIONAL HIGHLIGHT: Brussels sprouts are a cruciferous
vegetable packed with dietary fiber, folic acid, and high amounts of
vitamins A and C. Since they are very low in calories, you can include this
superfood often in your heart-healthy eating plan.