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Ingredients:

2 pounds Brussel sprouts, timmed and halved 1/4 cup pure maple syrup 2 TBS extra virgin olive oil 1/2 tsp kosher salt 1/4 tsp ground black pepper 1 1/2 cups whole fresh cranberries 1/2 cup crumbled feta cheese

Instructions:

1. Place Brussel sprouts into a 3 or 4 quart slow cooker. Stir in the maple syrup, olive oil, salt and pepper. 2. Cover and cook 2 1/2 hours on low or 1 to 1/2 hours on high, until the Brussel sprouts are crisp tender but still maintain some chew. Uncover, stir in the cranberries, then recover and cook until the Brussel sprouts are completely tender (but not mushy) about 15 additional minutes on high or 30 additional minutes on low. 3. Sprinkle with feta cheese and serve immediately. NOTES: 1. To swap dried cranberries for the fresh, stir the dried cranberries in at the very end, along with the feta cheese. 2. If doubling the recipe, use a 5 to 6 quart slow cooker. The cooking time may need to be extended. Also, when doubling, stir every 2 hours to ensure the larger quantity of Brussel sprouts cooks evenly. 3. To prep ahead, chop all the Brussel sprouts and place in the slow cooker. Store refrigerated. When ready to cook, proceed as directed. You ma need to add a little bit to the cooking time since the slow cooker will be cold.