Finally, I am able to share some of the recipes from my next book Vegan Under Pressure and I am so excited to do so.
If you are unsure about what to make for one of your holiday (now named Thanksliving by an actor with whom I am not truly familiar) side dishes, this could be it. I, of course, cooked it in the pressure cooker but you can cook these on the stove top if you still don’t have your pressure cooker. (What are you waiting for? Maybe Santa or your chosen gift-deliverer.)
This dish works best with medium to large Brussels sprouts, cut in half from top to bottom but if you have smaller sprouts you can do them whole, which is what I did. They needed an extra minute at low pressure. Wait, you say… I don’t have low pressure. Then use high pressure and cook for 2 minutes rather than 3. The goal is to end up with cooked, but not overcooked, vegetables. Test a sprout by inserting a sharp knife into it. The knife should go in easily. The best way to see if they are done, however, is to taste one. (Please don’t judge the dish by my photo, just because… I am not into judging. It tasted amazing.)
Luckily in making this recipe, I got to taste plenty of them. This is one of two Brussels sprouts recipes in Vegan Under Pressure. The other is Apple and Herb–Braised Brussels Sprouts with Thyme which is equally as tasty but I can’t share that with you. So…
Happy Holidays. Will you have Brussels sprouts on your table?