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Za'atar-Spiced Bulgur Wheat Salad
Brussels Sprouts With Balsamic Vinegar
| By : |
Get your daily dose of valuable nutrients with these delicious Brussel sprouts. The balsamic vinegar and sesame seeds add balance and texture to the vegetables—a hint of sweet and tangy flavor, plus that extra crunch. It’s a perfect side dish for any meal.
| Prep Time | 10 minutes |
| Cook Time | 15 minutes |
| Passive Time | 5 minutes |
| Servings |
4 people
|
Ingredients
- 25 Brussels Sprouts halved lengthwise (about
3/4 pound ) - 1 cup Water
- 1 tbsp extra-virgin olive oil
- 2 garlic cloves finely chopped
- 1 tbsp balsamic vinegar
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1 tbsp roasted sesame seeds
Ingredients
|
Instructions
Pressure Cook the Brussels sprouts
- Place the Brussels sprouts in the steamer basket. Pour the water into the inner pot, and place the trivet inside. Place the basket on the trivet. Lock the lid into place. Select Steam, and set the time to 1 minute. Make sure the steam release knob is in the Sealed position.
- After cooking, Quick Release the pressure. Unlock and remove the lid. Using tongs, carefully transfer the Brussels sprouts to a serving plate. Discard the water, and wipe the inner pot dry.
Make the Sauce
- Select Sauté, and pour in the oil. Once hot, add the garlic and sauté for 1 minute. Add the Brussels sprouts, vinegar, salt, and pepper, and sauté for 2 minutes. Sprinkle with the roasted sesame seeds and serve hot.
Recipe Notes
Try This: Instead of Brussels Sprouts use: Asparagus. Broccoli or Green Beans. Or to save time, just leave the Brussels Sprouts whole and add an extra minute to the pressure cooking time.
Srividhya Gopalakrishnan was born in India, and she moved to the US in 2007. She is a Software Engineer and a passionate home cook and a food blogger. As much as she loves to develop websites, she likes to create new recipes and explore traditional food and research about food ingredients. She started her blog vidhyashomecooking.com in 2009 to share her family recipes and to record her vegan and vegetarian recipes and revive authentic Indian Food. She lives in the Bay Area, California with her husband, son, and four-legged fur child.
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Three Brussel sprouts could be more cooked and it could have more flavor
To salty. Need to cut salt by 3/4 or 1/2.