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slow cooker filled with brussels sprouts cranberries butternut squash and pecans
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2.42 from 68 votes

Slow Cooker Brussels Sprouts with Cranberries, Pecans and Butternut

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!
Prep Time20 mins
Cook Time2 hrs 30 mins
Total Time2 hrs 50 mins
Course: Side Dish
Cuisine: American
Servings: 8
Calories: 129kcal


  • 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

  • ¼ cup honey
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon McCormick ground cinnamon
  • ¼ teaspoon McCormick ground nutmeg
  • ½ teaspoon salt

minutes before serving:

  • 1 cup fresh cranberries
  • ½ cup pecans


  • 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.


If you aren't going to serve immediately, scoop the veggies out of the crockpot (reserve the liquid). Spoon the cooking liquid over before serving.
Recipe may be halved and cooked in a 2.5 quart crockpot HOWEVER I recommend cooking on the low setting for 2.5-3 hours.


Serving: 1/8 of batch | Calories: 129kcal | Carbohydrates: 22g | Protein: 2g | Fat: 5g | Sodium: 156mg | Fiber: 4g | Sugar: 9g