Ingredients
- 4 pounds Brussels sprouts trimmed and halved
- 1/2 cup pure maple syrup
- 3 tablespoons extra-virgin olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1 cup dried cranberries
- 1 1/3 cups crumbled feta cheese
Instructions
- Place halved Brussels sprouts in the slow cooker. Drizzle with maple syrup and olive oil. Sprinkle with garlic powder, onion powder, salt, and pepper, then toss to coat.
- Cover and cook on low for 2 1/2 hours (or on high for 1 1/2 hours). Stir once midway through to help mix the flavors.
- After cooking, stir in the cranberries and half of the crumbled feta cheese. Cook uncovered on high for another 10-15 minutes, until the cheese is slightly melted.
- Sprinkle with remaining cheese for garnish when serving.