Bacon Cheese Rice Cooker Brussels Sprouts
- Prep
- 10 min
- Cook
- 45 min
- Yield
- 3 servings
- Level
- medium
- Cuisine
- Japanese
Brussels sprouts cooked in a rice cooker with bacon and olive oil, then finished with freshly grated parmesan. This hands-off method produces tender sprouts infused with smoky bacon flavor in 45 minutes. Ideal for weeknight sides or meal prep.
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Method
6 steps- 1
Rinse Brussels sprouts and trim the ends.
- 2
Chop the bacon into small pieces.
- 3
Combine Brussels sprouts, olive oil, bacon, and water in the rice cooker inner pot and stir.
- 4
Select the Slow Cook function and set the timer for 45 minutes. Press start.
- 5
Once cooking is complete, transfer the Brussels sprouts and bacon to a serving dish.
- 6
Top with freshly grated parmesan cheese.
Tips
This recipe requires a rice cooker with a slow cook function; timing may vary by brand.
Good to Know
Refrigerate in an airtight container for up to 3 days.
Prepare Brussels sprouts (rinse, trim) up to 1 day ahead. Chop bacon before cooking.
Serve warm as a side dish with roasted chicken, pork, or beef.
Common Mistakes
Do not skip stirring before cooking to avoid uneven heat distribution.
Do not add cheese before serving to avoid it becoming stringy or unevenly melted.