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Substances
1 lb (450 g) of Brussels sprouts, backside trimmed and reduce in half
salt and pepper, to style
1 tablespoon (15 ml) of olive oil
¼ cup (60 ml) water
½ teaspoon (1 g) of dried tarragon
1 ½ tablespoons (23 ml) of Dijon mustard
chopped nuts, for toppings (elective)
Directions
Add the Brussels sprouts, salt, pepper, olive oil, and water to your Sluggish Cooker.
Add the dried tarragon and stir.
Place the lid and prepare dinner on LOW for five hours till the Brussels sprouts are tender.
Stir nicely and add the Dijon mustard over the sprouts.
Stir, optionally prime with chopped nuts, and luxuriate in!
Notes
All dietary knowledge are estimated and based mostly on per-serving quantities.
Web Carbs: 6 g
Diet
Energy: 79
Sugar: 3 g
Fats: 4 g
Carbohydrates: 10 g
Fiber: 4 g
Protein: 4 g
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