PRESSURE-COOKER CELEBRATION BRUSSELS SPROUTS
This recipe hits all the flavor points and makes a fantastic side throughout the year. Plus, you've got to love a dish that requires minimal effort and doesn't take up oven space. You can always omit the bacon if you need a vegetarian option. -Lauren McAnelly, Des Moines, Iowa
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 10 servings.
Number Of Ingredients 10
Steps:
- Combine Brussels sprouts, apples, cranberries and half the crumbled bacon. In a small bowl, whisk vinegar, syrup, oil, salt and pepper; pour over Brussels sprouts mixture, tossing to coat. Transfer to a 6-qt. electric pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 3 minutes. Quick-release pressure. To serve, sprinkle with hazelnuts and remaining bacon.
Nutrition Facts : Calories 204 calories, Fat 11g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 375mg sodium, Carbohydrate 24g carbohydrate (15g sugars, Fiber 5g fiber), Protein 6g protein.
HOW TO MAKE BRUSSEL SPROUTS IN THE PRESSURE COOKER
Provided by Debbie
Number Of Ingredients 7
Steps:
- Cut Brussel sprouts in half and trim accordingly.
- Set Pressure Cooker pot onto low/medium sauté.
- Add olive oil, balsamic vinegar, and brown sugar, mixing as you go and be careful not to scorch. Be sure to deglaze the pot when finished (Basically scrape off anything that is stuck to the bottom, if anything)
- Put Brussels sprouts in Pot along with the sauce mixture above and saute an additional minute.
- Pour vegetable broth on top. Put Pressure cooker lid on pot and set on High for 3 minutes.
- When it beeps, quick release the steam. Add your butter on top and enjoy.
EASY PRESSURE COOKER POTATOES
This is the easiest way I have come up with for cooking whole, skin-on potatoes to perfection for use in whatever recipe you need them for.
Provided by GhöstPepper
Categories Side Dish Potato Side Dish Recipes
Time 20m
Yield 8
Number Of Ingredients 2
Steps:
- Pour water into the bottom of a pressure cooker (such as Presto®). Place a trivet into the pressure cooker and turn the heat on high.
- Place potatoes in a single layer in the pressure cooker and lock the lid. Cook over high heat until the pressure regulator reaches 15 psi, 5 to 10 minutes. Remove from heat. Allow pressure to drop naturally, 10 minutes. Unlock and remove lid.
Nutrition Facts : Calories 224 calories, Carbohydrate 51.2 g, Fat 0.2 g, Fiber 3.7 g, Protein 6.1 g, SaturatedFat 0.1 g, Sodium 16 mg, Sugar 1.8 g
INSTANT POT® ROASTED BRUSSELS SPROUTS
Try these crispy roasted Brussels sprouts made in just 5 minutes in your Instant Pot®; they're a quick and easy low-carb side dish that's family-friendly.
Provided by Fioa
Categories Side Dish Vegetables Brussels Sprouts
Time 26m
Yield 4
Number Of Ingredients 6
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil and cook onion until translucent, about 2 minutes. Add Brussels sprouts and cook for 1 minute more. Sprinkle with salt and pepper; pour vegetable broth over Brussels sprouts. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid.
Nutrition Facts : Calories 135.6 calories, Carbohydrate 16.3 g, Fat 7.2 g, Fiber 5.5 g, Protein 4.6 g, SaturatedFat 1 g, Sodium 669.8 mg, Sugar 5.3 g
BRUSSELS SPROUTS AND NEW POTATOES - PRESSURE COOKER RECIPE - (4.2/5)
Provided by á-3801
Number Of Ingredients 5
Steps:
- Wash and clean the Vegetables. Put in pressure cooker with liquid. Close cover of cooker and put pressure cooker control in place. When pressure is reached cook for five minutes. Cool cooker under faucet. Thoroughly mix breadcrumbs and melted butter. Spoon over the drained hot vegetables and serve
PARMESAN BRUSSELS SPROUTS WITH NEW POTATOES
Make and share this Parmesan Brussels Sprouts With New Potatoes recipe from Food.com.
Provided by Stacey Sweet
Categories Potato
Time 25m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil. Add the potatoes.
- After 10 minutes of boiling time add the brussels sprouts and continue to boil for about 3-5 minutes. Strain and run under cold water to stop the cooking process.
- Melt butter in a large sauce pan and add the garlic, salt and pepper. Add the vegtables and saute for 3-4 minutes.
- Remove from heat and add chopped parsley.
- Transfer into serving dish and garnish with parmesan cheese and a bit more salt and pepper.
Nutrition Facts : Calories 162.6, Fat 7, SaturatedFat 4.2, Cholesterol 18.5, Sodium 243.3, Carbohydrate 19.4, Fiber 3.8, Sugar 2, Protein 7.3
BUTTER ROASTED CHICKEN, CHEESY POTATOES, AND BRUSSELS SPROUTS
Make and share this Butter Roasted Chicken, Cheesy Potatoes, and Brussels Sprouts recipe from Food.com.
Provided by soveria
Categories < 60 Mins
Time 50m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 425°F.
- Pat chicken breasts dry, and season both sides with ¼ teaspoons salt and a pinch of pepper. Place a medium non-stick oven-safe pan over medium heat. Add butter to pan and let melt. Add chicken breasts, skin side down, and cook undisturbed until skin is browned, 6-8 minutes. Flip chicken and remove from burner. While chicken sears, make mashed potatoes.
- Make potatoes: Peel and cut potato into 1" dice. Bring a medium pot with potato and enough lightly salted water to cover to a boil. Reduce to a simmer and cook until potato is fork-tender, 15-18 minutes. Drain in a colander and return to pot. Add ¾ the milk (reserve remaining for sauce), Parmesan, 1 teaspoons pepper, and ¼ teaspoons salt. Mash until smooth. Cover and set aside. While potato cooks, prepare ingredients.
- Prepare the Sprouts: Trim bottoms off Brussels sprouts and halve vertically (quarter if larger than a ping-pong ball). Stem and coarsely chop thyme.
- Place Brussels sprouts on prepared baking sheet and toss with 1 teaspoons olive oil, ¼ teaspoons salt, and a pinch of pepper. Spread into a single layer and roast until browned and tender, 10-12 minutes. Sprinkle cooked Brussels with half the thyme (reserve remaining for sauce).
- Place pan with chicken in oven and roast until golden brown and chicken reaches a minimum internal temperature of 165 degrees, 12-15 minutes. Carefully, remove chicken from pan and rest 5 minutes. Reserve pan and any pan drippings.
- Make the Sauce: Very carefully (handle is hot!), return pan used to cook chicken to medium-high heat and add white cooking wine. Bring to a boil. Add remaining milk, return to a boil, and stir constantly until sauce thickens and a line drawn in sauce holds for 10-15 seconds, 3-5 minutes. Add remaining thyme and remove from burner.
- Plate mashed potatoes first, and sprouts next to taters. Now add chicken. Add sauce to potatoes and chicken as desired. Bon appétit!
Nutrition Facts : Calories 620.4, Fat 27.8, SaturatedFat 12.4, Cholesterol 131.7, Sodium 437.4, Carbohydrate 32.8, Fiber 5.3, Sugar 7, Protein 42.8
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