Celebration Brussels Sprouts Recipes

PRESSURE-COOKER CELEBRATION BRUSSELS SPROUTS

Pressure-Cooker Celebration Brussels Sprouts image

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

Ingredients

2 pounds fresh Brussels sprouts, sliced
2 large apples (Fuji or Braeburn), chopped
1/3 cup dried cranberries
8 bacon strips, cooked and crumbled, divided
1/3 cup cider vinegar
1/4 cup maple syrup
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon coarsely ground pepper
3/4 cup chopped hazelnuts or pecans, toasted

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.

CELEBRATION BRUSSELS SPROUTS

Celebration Brussels Sprouts image

This recipe hits all the flavor points and makes a fantastic Thanksgiving or Christmas side. Plus, you have to love a dish that requires minimal effort and doesn't take up oven space. Omit the bacon if you need a vegetarian option. -Lauren Knoelke, Milwaukee, Wisconsin

Provided by Taste of Home

Categories Side Dishes

Time 2h20m

Yield 10 servings.

Number Of Ingredients 10

Ingredients

2 pounds fresh Brussels sprouts, thinly sliced
2 large apples (Fuji or Braeburn), chopped
1/3 cup dried cranberries
8 bacon strips, cooked and crumbled, divided
1/3 cup cider vinegar
1/4 cup maple syrup
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon fresh ground pepper
3/4 cup chopped hazelnuts or pecans, toasted

Steps:

Combine Brussels sprouts, apples, cranberries and 1/4 cup bacon. In a small bowl, whisk vinegar, syrup, oil, salt and pepper; pour over Brussels sprouts mixture, tossing to coat. Transfer to a 5-qt. slow cooker. Cook, covered, on low, stirring once, until sprouts reach desired tenderness, 2-4 hours. To serve, sprinkle with hazelnuts and remaining bacon.

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