» 1 pound brussels sprouts, bottoms trimmed off and cut in half » 1 tablespoon olive oil » 1-1/2 tablespoons Dijon mustard » ¼ cup water » Salt and freshly ground black pepper » ½ teaspoon dried tarragon, optional

Place the brussels sprouts, olive oil, mustard, water, salt and pepper to taste and dried tarragon (if using) in your slow cooker. (I used my 2-Quart.) Stir to combine. Cover and cook on LOW for 4 to 5 hours or until tender when pierced with a fork. Alternatively you can cook them on HIGH for 2 to 2-1/2 hours. Some of the brussels sprouts will get brown and crispy, like when roasted, which is delicious. Stir well to distribute the Dijon sauce over the brussels sprouts. Serve hot or at room temperature.