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Curried Chickpeas with Spinach
Brussels Sprouts Hash
| By : |
Let’s face it, sometimes the slightly bitter Brussels sprout needs a little love to make it palatable to some. That’s where the smokiness of the bacon, the sweetness of the syrup and potato, and the bright citrus from the orange come into play. These flavors cut the bitterness from the sprouts and are a great addition to your gluten-free plate. I dare you to not love this side dish!
| Prep Time | 5 minutes |
| Cook Time | 10 minutes |
| Servings |
4 servings
|
Ingredients
- 4 slices bacon quartered
- 1 medium red onion peeled and sliced
- 1 medium sweet potato peeled and small-diced
- 1 lb Brussels Sprouts trimmed and halved
- 1 cup Water
- 2 tbsp maple syrup
- 2 tbsp fresh orange juice
- 1/8 tsp hot sauce
- 1 tbsp chopped fresh chives
Ingredients
|
Instructions
- Press the Sauté button on the Instant Pot®. Add bacon to pot and stir-fry 5 minutes until bacon is crisp and the fat is rendered. Transfer bacon to a paper towel–lined plate and crumble when cooled.
- Add onion, sweet potato, and Brussels sprouts to the Instant Pot® and stir-fry for an additional 2 minutes in bacon drippings.
- Add water to pot and insert steamer basket. Add veggies to basket. Lock lid.
- Press the Manual or Pressure Cook button and adjust cook time to 3 minutes. When timer beeps, quick-release pressure until float valve drops and then unlock lid.
- Transfer cooked veggies to a serving dish. Toss with maple syrup, orange juice, and hot sauce. Garnish with crumbled bacon and chives. Serve warm.
Michelle Fagone is a recipe developer, food blogger, and the author of several cookbooks including The “I Love My Instant Pot” Recipe Book, The “I Love My Instant Pot” Paleo Recipe Book, and The “I Love My Instant Pot” Gluten-Free Recipe Book. On her site, CavegirlCuisine.com, Michelle shares recipes and knowledge about the health benefits of cooking with local, fresh, unprocessed foods. Cavegirl Cuisine was named one of the Top 50 Paleo Blogs of 2012 by the Institute for the Psychology of Eating. Michelle lives in Louisville, Kentucky.
The cookbook that makes using your Instant Pot easier than ever!
The first cookbook dedicated to non-paleo gluten-free recipes for the hottest kitchen appliance: the Instant Pot—with 175 easy-to-make gluten-free recipes and photographs throughout!
This book shows you how you can use the hottest kitchen appliance right now—the Instant Pot—to create gluten-free meals that are quick, easy, and most importantly, delicious. With 175 gluten-free recipes and photographs throughout, this cookbook is a must-have for Instant Pot fans who follow a gluten-free diet due to celiac disease, gluten intolerance, wheat allergies, or simply for health reasons.
You’ll learn how to make satisfying, whole-food dishes for every meal from breakfast to dinner, snacks to desserts. You’ll also find an easy-to-understand overview of the Instant Pot including what all those buttons on your Instant Pot do, how to release the pressure from the Instant Pot when your cooking time is up, how to keep your Instant Pot clean, and more. The “I Love My Instant Pot” Gluten-Free Recipe Book is perfect for Instant Pot fans who follow a gluten-free diet or anyone who wants fast, delicious meals the whole family will love.
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The sweet potatoes were a little over cooked at 3 minutes. Id do 2 minutes in the steamer next time
Ive never cooked a brussel sprout in my life. This recipe was a good confidence booster. The sweet potato is more like mashed potato but it works. I would make this again.