Make the holidays easier with these slow cooker Brussels sprouts with butternut, pecans and cranberries. Instructions to prepare them in a slow cooker or on a sheet pan, so you can maximize your oven space!
Update: recipe was updated 12/6
Family tradition and holidays go hand in hand. When I close my eyes and picture my family’s table during the holidays growing up, I see tradition. I see turkey, I see stuffing, I see cranberry sauce. And somewhere on that table, I definitely see Brussels sprouts.
Brussels sprouts are that holiday tradition that I really didn’t understand growing up, and to be honest, avoided. Every year, my mom did the bulk of the heavy meal prep (the turkey and stuffing), but curiously, my dad always made sure that the Brussels sprouts made it on the table.
I recently asked my dad why he was so adamant that those Brussels sprouts make it on the table each year, and got a surprising answer.
He thought for a moment, and told me that it just wouldn’t be Thanksgiving without Brussels sprouts. Growing up, his family didn’t have much, and they lived and ate simply. They made do with what they had, and my grandmother always grew Brussels sprouts in her vegetable garden.
As a child, he’d watch those Brussels sprouts grow, and every Thanksgiving it was his job to prepare them. His method is and has always been simple: Brussels sprouts, gently simmered, drained, and dolloped with butter.
Hearing this story gave me new respect for that ever-present bowl of Brussels sprouts from my childhood. To my dad, those Brussels sprouts aren’t just Brussels sprouts. They are the spirit of Thanksgiving.
Honestly? Now that I’m all grown up and haven’t shared a holiday meal with my parents in quite a few years, Brussels sprouts haven’t made it on my holiday table. But that’s changing this year, thanks to McCormick, who are on a mission to help people discover lost family recipes.
McCormick spices have been a part of every single holiday that I can remember, and I knew I could count on them to help me bring my Dad’s lost recipe back to my holiday table.
I decided that if Brussels sprouts were coming back to my table, they were going to do so in style. Jazzed up with some McCormick ground cinnamon and ground nutmeg, because to me, these two spices are the essence of the holidays.
Like my dad’s Brussels sprouts, this modernized version is super simple: Brussels sprouts are tossed in a simple 5-ingredient sauce including the cinnamon and nutmeg. I also added butternut squash and red onions, so that it not only brings back Brussels sprouts to my holiday table, but also happens to be the only side dish that you need for a holiday meal.
You can cook these in the slow cooker or on a sheet pan to maximize your oven space.
Since all slow cookers are different, I would caution you to start checking on these slow cooker Brussels sprouts at around 2 hours. You want your butternut squash to be tender, but not mushy. The Brussels sprouts will be softened but not soggy. You want them to still have some texture to them!
Add the cranberries 5 minutes before serving. While they cook, whip up a quick honey cinnamon sauce to drizzle over the veggies. Sprinkle with the pecans, and you’re ready to serve.
Voila! A modern holiday side dish full of cinnamon and nutmeg (aka: holiday) flavors, sweet from the honey, tangy from the vinegar, with pops of tart cranberries. No one is going to be avoiding these Brussels sprouts 😉
Disclosure: thank you to McCormick for sponsoring this post and helping Brussels sprouts reclaim a spot on my holiday table! As always, all opinions are my own.
Slow Cooker Brussels Sprouts with Cranberries, Pecans and Butternut
Ingredients
- 4 cups Brussels sprouts halved (14 oz/400 g)
- 4 cups butternut squash cut into 1 inch cubes (21 oz/600 g)
- 1 red onion cut into large chunks
Honey Cinnamon Sauce
- 1/4 cup honey
- 2 tablespoons apple cider vinegar
- 1 teaspoon McCormick ground cinnamon
- 1/4 teaspoon McCormick ground nutmeg
- 1/2 teaspoon salt
minutes before serving:
- 1 cup fresh cranberries
- 1/2 cup pecans
Instructions
- Toss together the Brussels sprouts, butternut squash and red onion and place in the base of a 5 quart slow cooker.
- Cook on high for 2-2.5 hours, stirring once at one hour. Start checking for doneness at 2 hours. Brussels sprouts should be softened but still have some chew to them. Butternut squash should be tender and not mushy.
- Just Before Serving:Add fresh cranberries and cook for 5 additional minutes.
- In a small pot, stir together the honey, apple cider vinegar, cinnamon, nutmeg and salt. Bring to a boil, reduce heat and simmer, stirring frequently for 5 minutes. Sauce will reduce and become thickened. Pour over the veggies and toss.
- Sprinkle with pecans and serve.
- Sheet pan method:Pre-heat oven to 425°F. Line two large sheet pans with parchment and set aside.
- Toss the Brussels sprouts, butternut and red onion with the honey, apple cider vinegar, cinnamon, nutmeg and salt PLUS one tablespoon of olive oil.
- Spread over the sheet pans evenly.
- Roast for 15 minutes, flip the veggies, and roast for 10 more minutes.
- Add the cranberries, and return to the oven for 5 additional minutes.
- Sprinkle with pecans and serve.
Siobhan Mooney
First time about to use a slow cooker… the first part of the instructions… veggies in slow cooker for 2.5 hours? by self or with water/ stock??
Denise
No liquid, the veggies release some as they cook and it builds the steam. Hope you enjoy!
Courtney
This looks AMAZING! Can I use the frozen, pre-cubed butternut squash?
Denise
Hi Courtney, I actually haven’t tried that! If you give it a try, I’d love to hear how it goes for you 🙂 I would definitely recommend thawing them first.
Molly
Can I make the sauce a day ahead of time, will it keep if I do? Thanks!
Lyn
Can I instant pot this recipe?
Alexandra Nitsos
Am wondering the same thing – please let me know if you figure it out!
Denise
Unfortunately I haven’t tried! I hope if someone tries it they come back and let us know 🙂
Leanne
Ive NEVER cooked a squash before so this may be a dumb question but do I skin the butternut squash before I cube it?
Denise
Hi Leanne! You do want to remove the skin from the butternut squash before cubing it. I either use a sharp knife or a good vegetable peeler…peel until the green strips aren’t visible anymore 🙂
Sharon
Hey was wondering , if I don’t serve it right away ,as I’m transporting this , do I had the sauce to it when it’s ready or after
Denise
Hi Sharon! I haven’t tried that and am not sure how it will keep for transporting 🙁
Gloria
On Thanksgiving, I started the recipe and transported the crockpot while still hot, subtracting the travel time from the total cooking time (it continued to cook from the residual heat), along with a jar of the combined sauce ingredients. At our destination, I added the cranberries while reducing the sauce. After adding the sauce to the crockpot, I poured everything into a serving dish and sprinkled with the nuts.. The dish came out perfect and was a big hit. Hope this helps.
Denise
Hi Gloria! Thanks so much for reporting back, I’m so happy to hear the recipe was a hit!
bernie spina
Here’s to making a new tradition!
Sarah
Did you ever test the sweet potato substituion in the crockpot?
Megan
I’m planning to make this this year for Thanksgiving but have a question- do you put any liquid in the crockpot when roasting the veggies? Or is it just the plain bare veggies…?
Margot
Although this looks really good, we made it for thanksgiving and I am sorry to say it was not really great ? Love all the ingredients but…….
Denise
Hi Margot, thank you for your feedback. Do you have a specific reason/flavor/component that you didn’t enjoy? I’m always looking for ways to improve my recipes 🙂
Denise
Hi Margot. Thank you for your feedback. I’ve gone back and re-tested the recipe and changed a few things to improve the recipe and pull more flavor from the sauce.
Teresa
Can I use sweet potatoes instead of butternut squash?
Denise
Hi Teresa! It should be fine if you cook it in the oven, but I’m not 100% sure on the cook-time in the slow cooker. I would have to test it again to be sure.
Denise
Thanks so much, Martine 🙂 I am loving brussels sprouts even more now that they have ‘extra meaning’
Monique
I’ve never made brussels sprouts in the slow cooker, great idea. Nutmeg on veggies is one of my favourite things; I bet this is delicious!
Denise
I am a HUGE nutmeg fan! Thanks so much Monique 🙂
Helen @ Scrummy Lane
Yay! I love that it’s brussels sprouts season again!
Also love how you’ve fancied them up here, and that I’d really only have to make this one dish.
AND I’d free up space in my oven – always a problem for me!
Denise
I’m with you Helen, hurray for Brussels sprouts season!
Cyndi - My Kitchen Craze
Such a great story Denise! Reminds us that we should be thankful of what we eat everyday. Love that you recreated his “normal” brussel sprouts dish! This looks incredible and I bet he’d love it. I know I would. All those flavors…yum! Can’t wait to give it a try!
Denise
I totally agree! I will never look at Brussels sprouts the same 😉 Thanks Cyndi
marcie
That’s such a great story about your dad and the brussels sprouts at Thanksgiving. Food memories are some of the very best kind! This is such a beautiful side Denise, and I can’t wait to try it!
Denise
Thanks Marcie! I hadn’t even realized there was so much meaning behind it 🙂
Medha
These veggies look so full of flavor and perfectly cooked! Loving the colors, too 🙂
Denise
Thanks so much Medha! Bright colorful food makes me happy 😉
Susan Koca
Can I add baby carrots to the mixture? Thanks, Sue
Kristine | Kristine's Kitchen
We’re Brussels sprouts twins today, Denise! I would have never thought to cook them in the slow cooker! That’s such a smart idea to save oven space. These look so good with the butternut squash and spices!
Denise
Thanks so much Kristine! Your Brussels look amazing!!