Occupy the Grocery Store: Slow Cooker Mustard Brussels Sprouts

Last week I did something crazy--I met up with some friends the night before I had to work and stayed out until 10:30 PM, which is WAY past bedtime. The resulting "Nurses Gone Wild" video should be released in time for Christmas delivery.

But seriously--it was getting late and I had nothing to eat for lunch during the 12.5 hour shift the next day. Not wanting to brave the hospital cafeteria, I peered into my refrigerator and came up with... a bag of brussels sprouts.

Without time to DO anything with said brussels sprouts (btw: did everyone else know that it's brusselS sprouts, not bussel sprouts?)--a quick google search popped up with a very short slow-cooker recipe for mustard sprouts.  If ever a recipe towed the line between absolutely delightful and dreadfully terrible, this was it  Three minutes, six ingredients, and a few too-short hours of sleep later, I woke up to the most delicious smell in my kitchen and a yummy lunch that earned the envy of most of the break room.

Don't like the lighting? You wake up at 515 am and see
how much natural light your kitchen gets. 

Slow Cooker Mustard Brussels Sprouts

Ingredients

• 1 lb brussel sprouts (1 16oz bag), washed
• 3 TBS oil
• 1 TBS dijon mustard (some mustards have sugar in them--check ingredients if you care)
• 1/2 tsp black pepper
• 1/4 tsp kosher salt
• 1/4 cup water
• 1 washed sweet potato, skin still on (optional--I just need more to eat!)

Assembly
1. Wash the sprouts. Chop off the small stem at the bottom, and then halve them.
2. Throw everything in the slow cooker.
3. Heat on low overnight. The ones that are right against the walls will get a little crispy, and that is great.
4. If you used a sweet potato, it will be so soft you can just mash it up and use as a base for the dish.