Ingredients
1 pound frozen Brussels sprouts
3 tablespoons butter
1 tablespoon Dijon mustard
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Instructions
1. Put all ingredients in slow cooker and toss to combine.  Cover and cook on LOW for 4 hours or HIGH for 2.  Stir before serving. 



Comments
This recipe is from A Year of Slow Cooking.  I can’t get fresh Brussels sprouts with any reliability locally, so I used frozen petite ones instead.  I think this recipe had a lot of potential, but the Brussels sprouts were extremely overcooked and not very appetizing.  I want to make these again, and soon, but I’ll be reducing the cooking time quite a bit.  I was thinking that I’d try cooking on LOW for just an hour and testing them for doneness.  I’ll update the recipe once I’ve figured it out.