Brussel spouts to die for!

Everyone loves brussel sprouts

INGREDIENTS:

2 pounds brussels sprouts, trimmed and halved
2 cups chicken broth
Salt and pepper
2 tablespoons balsamic glaze
2 tablespoons extra-virgin olive oil
1/4 cup pine nuts, toasted
1/4 cup grated parmesan cheese

DIRECTIONS:

Combine brussels sprouts, broth, and 1/2 teaspoon salt in slow cooker.
Cover and cook until brussels sprouts are tender, 2 to 3 hours on high.
Drain brussels sprouts and transfer to serving dish. Season with salt and pepper to taste. Drizzle with balsamic glaze and oil, then sprinkle with pine nuts and parmesan. Serve.

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