A nice and easy way to make a classic side dish. I only had a pound of brussels, so I cut back the balsamic vinegar. I should have halved it but I used 1/3cup instead of 1/4. I kept the 2 Tbsp of brown sugar but I think I should have used more, it wasn’t particularly sweet and I think it would have been nice sweet. If you’ve never done a balsamic reduction before, beware, the smell gets intense haha. Worth it though.
The recipe can be found here on Pinterest: Slow Cooker Balsamic Brussel Sprouts
Books & Bites with Britt 