Spicy, porky very tender, these Brussels sprouts will perk up even the simplest of meals. I especially like them as a compliment to roasted chicken, fish or grilled steak. Or, turn them into a simple grain all by piling sprouts on top of brown rice for quinoa, along with some sliced radishes and their greens, and sesame seeds for a crunch. A fried egg on top wouldn't be out place, either. Harry from Wiliams Sonoma suggested this recipe. recipe is for a Pressure cooker or Insta Pot. I want to try and adapt this recipe
1. Using the sauté function set on low if possible heat the oil and pin setter in the pressure cooker pot and cook until golden about two minutes.
2. Add the Brussels sprouts, fish sauce,Sriracha, honey, lime zest and the juice of half the lime. Toss to coat.
3. Lock the lid into place and cook on high pressure for two minutes manually release the pressure.
4. Using the sauté function (set on high possible), cook the sprouts, tossing gently until the liquid in the pot thickens to a glaze, 1 to 2 minutes. Serve hot
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Serving Size: 1 Serving (133g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 4 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 232.1mg | 8 % | |
Potassium 19.7mg | 1 % | |
Total Carbohydrate 0.9g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0.9g | ||
Protein 0.2g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 4
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