The Brussels sprout is a miniature variety of a cabbage that forms small, golf-ball sized heads. Brussels sprouts are harvested in winter, but you can purchase them frozen year-round. Cook Brussels sprouts as you would cabbage, by boiling, steaming or slow-cooking. Slow-cooking Brussels sprouts is a simple way to cook them until they are tender, because you just have to cook them in water, stock or juice on a low setting for two hours. In addition, you can easily make a sauce in the slow cooker with the Brussels sprouts.
Add 1 1/4 cups of water, chicken stock or orange juice to the slow cooker. Add the Brussels sprouts and sprinkle them with salt and pepper to taste.
Cover the slow cooker and cook the Brussels sprouts on low for one hour.
Add 1/2 tsp. cornstarch to the slow cooker and stir it in with a slotted spoon, if you would like to serve the Brussels sprouts in a sauce. The cornstarch will thicken the stock or juice and make the sauce.
Continue cooking the Brussels sprouts, uncovered, for an additional hour or until the Brussels sprouts are tender and the sauce has thickened.
Remove the Brussels sprouts with the slotted spoon and place them in a serving dish. If you made a sauce, pour it over the Brussels sprouts. If not, discard the stock or juice. Serve the Brussels sprouts hot.