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…
Brussels Sprouts with Maple-Mustard Sauce
I realize that there are people who don’t care much for Brussels sprouts.My husband is one of them. When I prepare them this way he will at least eat a few. I gladly eat the rest. They are scrumptious. If you are using small sprouts, do not cut them in half. I prefer my Brussels sprouts al dente, but you can cook them for another minute or two if you prefer them softer. Combined with rice or quinoa and some cooked beans, this is a satisfying fall or winter lunch or dinner. ©2015 from Vegan Under Pressure, Jill Nussinow, MS, RDN, Reprinted with permission from Houghton, Mifflin, HarcoutIngredients
- 2 teaspoons pure sesame or sunflower oil optional
- ½ cup diced onion
- ½ cup vegetable stock or water
- 1½ to 2 tablespoons Dijon mustard
- 16 medium to large Brussels sprouts 1 to 2 inches in diameter, cut in half
- or quarters to equal 3 cups
- ½ to 1 tablespoon maple syrup
- Salt and freshly ground black pepper
Instructions
3 minutes low pressure; quick release
Notes
Photo © Tina Rogers Moreton
Happy Holidays. Will you have Brussels sprouts on your table?
I bought your “Vegan Under Pressure” cookbook after some friends recommended it. (We’ve transitioned to a plant based diet and we all have Instant Pots). I made this last night and I love it!!! If you increase the number of brussels sprouts in the pot, do you have to increase any other ingredients? Maybe mine were just on the small side…. but I’m with the last poster… I ate them all myself hehe!
When I double the recipe I often increase the “sauce” ingredients, too. Maybe not double but more so that there is enough liquid for them and enough flavor.
Congratulations on join the plant-based movement.
Thanks! I’m quickly learning that your cookbook is invaluable to help with liquid quantities/timing. The reference charts are excellent! I’ve only had it for a few weeks and I’ve learned so much….I also added a few chopped mushrooms to experiment with this recipe. It turned out well. Thanks again for such a great resource!!!
Thank you so much for this comment. I truly appreciate it.
I have also “played” with the recipe and added turnips once and celery root another time. I might have even added some potatoes. It has been quite delicious each way that I have made it.
I am happy to have you cook great food quickly and easily.
I made this recipe tonight. Delicious! What is the seasoning sprinkled on top of the Brussels sprouts in the photo?
The Brussels sprouts in the photo were made with a grainy mustard so it looks like there is something sprinkled on them but it’s just the actual mustard seeds.
Thank you. I’ll have to look out for that mustard.
Use any grainy mustard that you like or can find and see how it turns out. If you like it with the Dijon mustard that you used, no need to find any other. Why fix what’s not broken?
Ooh, brussel sprouts are something my husband loves to hate. LOL! I never tried using the pressure cooker to cook it yet because my husband likes it if I “hide” the sprouts’ natural taste. I am glad I found this recipe as I was reading the site of my friend, I have another sprouts recipe!
I hope that you like this recipe.
Do you cook them twice? The instructions have them cooking in step 1 and step 4.
Adi,
The beginning instruction just tells you the overall time.
You only cook them once according to the directions that follow the initial timing.
I hope that you enjoy them.
Happy Thanksgiving,
Jill
4 Brussels sprouts per person! Really the recipe sounds wonderful but I eat more than this whole recipe by myself!