Apple Balsamic Onion and Brussels Sprouts In A Slow Cooker Recipe

Apple Balsamic Onion and Brussels Sprouts in a Slow Cooker Recipe

Recipe Type: Side Dish
Servings: 12 servings
Prep Time: 25 minutes
Cook Time: 3 to 3 1/2 hours (low heat) or 1 1/2 to 2 hours (high heat)
Difficulty: Easy

Ingredients:

• 2 pounds Brussels sprouts, trimmed and halved
• 1 cup slivered red onion
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 cup apple cider
• 1/4 cup Sonoma Farm Apple Balsamic Vinegar
• 1 tablespoon fresh thyme (or 1 teaspoon dried thyme)

Step-by-Step Preparation Guide

Step 1: Preparing the Brussels Sprouts

The first step in preparing this dish is to trim and halve the Brussels sprouts. Begin by cutting off the tough stems at the base of each sprout. Then, peel off any outer leaves that appear wilted or damaged. This will ensure that your Brussels sprouts cook evenly and that there are no bitter or unpleasant textures in the dish.

Once the Brussels sprouts are prepped, cut them in half from top to bottom. This helps them cook evenly in the slow cooker and allows the flavors to penetrate the vegetables more effectively. The halved Brussels sprouts will absorb more of the apple cider and apple balsamic vinegar, which will infuse them with a rich, tangy flavor.

While Brussels sprouts may have a somewhat bitter taste when eaten raw, cooking them in the slow cooker helps to mellow this bitterness. The slow cooking process also allows the flavors of the apple cider and apple balsamic vinegar to come together in perfect harmony, resulting in a sweet, savory, and complex flavor profile.

Step 2: Preparing the Onion

Next, slice the red onion into thin slivers. Red onions are chosen for this recipe because they have a milder, slightly sweet flavor compared to yellow onions. The natural sweetness of the red onions pairs wonderfully with the tangy apple balsamic vinegar and apple cider, creating a well-balanced dish.

If you find that the red onion has a sharp or pungent flavor that you’re not fond of, soaking the slivered onion in cold water for about 5 minutes before adding it to the slow cooker can help mellow its taste. However, this is entirely optional—many people enjoy the natural sharpness of raw red onions, and it provides a nice contrast to the sweetness of the Brussels sprouts.

Step 3: Mixing the Ingredients in the Slow Cooker

After prepping the Brussels sprouts and onion, it’s time to combine them in the slow cooker. Add the halved Brussels sprouts and slivered red onion into the slow cooker and sprinkle them evenly with salt and pepper. This will season the vegetables and ensure they are flavorful throughout the cooking process.

Then, pour the apple cider and Sonoma Farm Apple Balsamic Vinegar over the Brussels sprouts and onion mixture. The apple cider brings a mild, sweet acidity, while the apple balsamic vinegar adds a rich, tangy depth to the dish. The vinegar will also help to soften the Brussels sprouts and onions as they cook, making them tender and flavorful.

The fresh thyme is the final ingredient to add. Thyme pairs beautifully with Brussels sprouts, bringing an earthy, aromatic flavor that complements the other ingredients. If you don’t have fresh thyme, dried thyme can be used as a substitute, but be sure to reduce the amount to about 1 teaspoon. Thyme has a strong flavor, so you don’t want to overwhelm the dish with too much.

Once all the ingredients are added to the slow cooker, give them a gentle stir to ensure that everything is well mixed and evenly coated with the liquid and seasonings. This will help the flavors meld together as they cook.

Step 4: Cooking the Dish

Now that the ingredients are ready, cover the slow cooker with its lid and set it to cook. For best results, cook the Brussels sprouts on the low-heat setting for 3 to 3 1/2 hours. The slow cooking method allows the vegetables to become tender and absorb all the flavors from the cider, vinegar, and thyme.

Alternatively, if you’re in a rush, you can cook the dish on the high-heat setting for 1 1/2 to 2 hours. Cooking on high heat will result in a slightly less tender texture, but the flavors will still develop beautifully.

During cooking, there’s no need to stir frequently. The slow cooker does all the work for you, evenly cooking the Brussels sprouts and onions and allowing the ingredients to infuse one another. However, if you like, you can check on the dish occasionally and give it a gentle stir to ensure everything is cooking evenly.

Step 5: Serving the Dish

Once the Brussels sprouts are cooked, they should be tender and infused with the rich, tangy flavors of the apple cider and apple balsamic vinegar. The onions will have softened significantly, adding a sweet, mellow flavor to the dish. The dish should have a slightly caramelized look around the edges, which indicates that the Brussels sprouts and onions have been well-cooked and the flavors have developed beautifully.

To serve, simply spoon the Brussels sprouts and onions onto a platter or into individual serving bowls. If you like, garnish the dish with a sprinkle of fresh thyme or a drizzle of apple balsamic vinegar to enhance the flavors and add a touch of elegance to the presentation.

This dish can be served hot or at room temperature, making it versatile for various occasions. Whether you’re enjoying it as part of a weeknight dinner or serving it at a holiday gathering, these slow-cooked Brussels sprouts are sure to be a hit.

Flavor Profile and Benefits

The combination of apple cider and Sonoma Farm Apple Balsamic Vinegar gives this dish a sweet and tangy flavor profile that’s both comforting and sophisticated. The apple cider’s mild sweetness works beautifully with the earthy flavor of the Brussels sprouts, while the apple balsamic vinegar brings a slightly tart and fruity note that balances out the richness of the vegetables.

The red onion adds an aromatic sweetness that enhances the overall flavor, while the thyme contributes a subtle earthy depth that elevates the dish. Together, these ingredients create a well-rounded and delicious side dish that is both complex and approachable.

Beyond the delightful flavor, this dish also offers several health benefits. Brussels sprouts are rich in vitamins A, C, and K, which support immune function, skin health, and bone strength. They are also a good source of fiber, which aids in digestion and helps to maintain a healthy weight.

The addition of apple cider provides antioxidants and may help regulate blood sugar levels, while the apple balsamic vinegar offers a boost of beneficial acetic acid, which has been shown to support digestion and heart health.

Variations and Substitutions

While this recipe is simple and flavorful as is, there are several variations and substitutions you can make to tailor the dish to your preferences or dietary needs:

• Add Bacon or Pancetta: For a savory twist, consider adding crispy bacon or pancetta to the dish. The smoky, salty flavors of the bacon pair wonderfully with the Brussels sprouts, creating a more decadent side dish.
• Roasted Garlic: If you’re a fan of garlic, try adding roasted garlic to the slow cooker. The mellow, sweet flavor of roasted garlic will complement the Brussels sprouts and balsamic vinegar beautifully.
• Add Nuts: For extra crunch and texture, you can toss in some chopped walnuts or pecans towards the end of cooking. These nuts will add a nice contrast to the soft, tender Brussels sprouts.
• Swap the Apple Cider: If you don’t have apple cider on hand, you can substitute it with apple juice, white wine, or even vegetable broth for a slightly different flavor profile. Just keep in mind that apple cider gives a more complex, fruity sweetness.
• Use Different Herbs: If you don’t have fresh thyme, try using other herbs such as rosemary, sage, or oregano to add a different dimension to the dish.

Serving Suggestions

Apple Balsamic Onion and Brussels Sprouts make a perfect side dish for a variety of meals, from holiday feasts to casual dinners. Here are some serving suggestions:

• Pair with Roasted Meats: These Brussels sprouts would be delicious served alongside roasted meats like chicken, pork, or beef. The tangy flavors will complement the richness of the meats.
• Serve with Grains: For a more filling meal, serve these Brussels sprouts over a bed of quinoa, brown rice, or couscous. The grains will soak up the flavorful sauce, making for a satisfying dish.
• With Grilled Fish: The light, earthy flavors of the Brussels sprouts make them an ideal side dish for grilled fish such as salmon or tilapia. The balance of flavors will create a refreshing and healthy meal.

Storage and Shelf Life

This dish can be stored for up to 3 days in the refrigerator in an airtight container. Reheat it in the microwave or on the stovetop with a splash of water or additional apple cider to bring back its moisture and flavors.

You can also freeze the dish for up to 3 months. Simply place it in a freezer-safe container and allow it to cool completely before freezing. To reheat, thaw in the refrigerator overnight and warm it through on the stove or in the microwave.

Final Thoughts

Apple Balsamic Onion and Brussels Sprouts in a Slow Cooker is a flavorful and versatile side dish that’s easy to prepare and full of health benefits. With its sweet, tangy, and earthy flavors, it pairs wonderfully with a variety of main dishes and is sure to impress your guests. Whether you’re cooking for a holiday celebration or a weeknight dinner, this dish is a great way to enjoy the delicious and nutritious benefits of Brussels sprouts in a comforting, slow-cooked form.

Try this recipe today and enjoy the complex flavors and tender texture that slow cooking brings to these humble vegetables.