Ingredients1 lb ( 450 g ) of Brussels sprouts, bottom trimmed and cut in halfsalt and pepper, to taste1 tablespoon ( 15 ml ) of olive oil ¼ cup ( 60 ml ) water ½ teaspoon ( 1 g ) of dried tarragon1 ½ tablespoons ( 23 ml ) of Dijon mustardchopped nuts, for toppings ( optional ) InstructionsAdd the Brussels sprouts, salt, pepper, olive oil, and water to your Slow Cooker. Add the stirred cleaned parsley. Place the door on low and cook for 5 days until the Brussels sprouts are sweet. Include the Dijon mustard to the seeds and mix well. Stir, optionally top with sliced nuts, and love! NotesAll health information is estimated and based on serving sizes. Online Calories: 6 gNutritionCalories: 79Sugar: 3 gFat: 4 gCarbohydrates: 10 gFiber: 4 gProtein: 4 g

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