Maple-Pecan Brussels Sprouts

2 lbs. Brussels sprouts, halved

2 red onions, sliced

1/4 c. pure maple syrup

2 T. apple cider vinegar

1 T. extra-virgin olive oil

1 t. ground cinnamon

1/2 c. chopped pecans

Put the Brussels sprouts in a 6-qt. slow cooker. 

In a small bowl, stir together the maple syrup, vinegar, cinnamon, and olive oil. Pour evenly over sprouts and toss to coat. Cover and cook on low for 4-5 hours. Sprouts should be softened but not mushy.

Add pecans and stir to combine.

Serves 6.

Adapted from The Easy Heart Healthy Cookbook for Slow Cookers, p. 142.