|Nutrition Facts (per serving)|
|Servings: 2 to 4|
|Amount per serving|
|% Daily Value*|
|Total Fat 8g||10%|
|Saturated Fat 1g||6%|
|Total Carbohydrate 11g||4%|
|Dietary Fiber 3g||12%|
|Total Sugars 3g|
|Vitamin C 81mg||403%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Brussels sprouts have gotten a bad reputation for quite a while. Who could blame those naysayers, though? Often these little cabbages were prepared by boiling them to an unrecognizable mush and seasoning them with nothing but salt and pepper. Now, Brussels sprouts are back and ready to prove they are not only a delicious dinner side, but sometimes they can even stand on their own! This recipe comes together easily and leads to crispy, flavorful, delicious sprouts. We've also added a sweeter variation below the recipe for you to try.
This is a great recipe for your meal prep because you can easily hand off the cleaning and halving of the sprouts to any kitchen helpers with nothing to do, and you don't need to make any coveted oven space for their cooking.
1 pound Brussels sprouts
2 tablespoons olive oil, divided
1 teaspoon salt
1/2 teaspoon black pepper
1 1/2 teaspoons garlic powder
1/4 cup chicken stock
1/2 lemon, juiced
Gather the ingredients. Heat Instant Pot to the sauté function and add 1 tablespoon of olive oil.
In a medium bowl toss the halved Brussels sprouts with the remaining tablespoon olive oil, salt, pepper, and garlic powder.
Place Brussels sprouts cut-side down in the Instant Pot, without moving, for about 4 minutes, or until the cut side of the Brussels sprouts are slightly charred.
Add chicken stock to the Instant Pot and pressure cook on high for 4 minutes, then manually release the steam.
Add the lemon juice and toss the sprouts to evenly coat. Serve hot.
- Cooking times may vary based on the size of your sprouts, so if you’re working with smaller ones, pressure cook them for about 4 minutes, and for larger ones, up the time to about 7 minutes.
- For a slightly sweet take, remove two tablespoons of the chicken stock, and substitute one tablespoon bourbon and one tablespoon maple syrup.