I didn't think it was possible to top my old favorite brussels sprouts. I had so loved their strong mustard flavor and delightful balance between crunchiness and moisture. But these brussels sprouts--they were simply amazing. Creamy, buttery, a little sweet and a little salty, with a touch of garlic, salt, and pepper and white wine mixed into the sauce - I'm hungry just thinking about them! I think these are now my favorite brussels sprouts ever. I think the secret may be the white wine (I used some leftover chardonnay) and coconut butter, which made everything very rich and creamy. I will definitely be making these brussels sprouts again!
You will need:
- Brussels sprouts
- White wine of choice (I used chardonnay)
- Coconut butter
- Raisins, sliced fresh garlic cloves, salt, and pepper to taste
- Chop the ends off your burssels sprouts and then quarter the remaining sprouts and put them in your slow cooker. Be sure that your slow cooker is at least 2/3 full (but not completely full!) for even cooking.
- Toss the sprouts with a few spoonfuls of coconut butter. If your coconut butter is solid, nuke it in the microwave for a few seconds, or until it liquifies prior to tossing with the sprouts.
- Add remaining ingredients to taste. Be generous with the garlic cloves and raisins-they work really well here!
- Add wine - approximately one-two cups of wine to for every one quart of sprouts seems to work well, but this measurement is pretty flexible.
- Cook on low (or medium, or high!) in the slow cooker until the sprouts are soft. This may take a few hours. Taste and adjust the seasoning.
|The pictures don't do these sprouts justice. They're GOOOOOOOD!|