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 SauceI 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, Harcout
- 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
3 minutes low pressure; quick release
- Heat a stovetop pressure cooker over medium heat or set an electric pressure cooker to sauté; add the oil, if using. Add the onion and sauté or dry sauté for a minute or two, until it starts to soften.
- Whisk together the stock and mustard in a small bowl or shake in a glass jar. Add the Brussels sprouts to the cooker along with the mustard mixture. Stir. Drizzle the maple syrup over the vegetables but do not stir.
- Lock the lid on the pressure cooker. Bring to low pressure; cook for 3 minutes. (If you do not have a low pressure option, bring to high pressure and cook for 2 minutes.) Quick release the pressure. Remove the lid, carefully tilting it away from you.
- Transfer the sprouts to a bowl. Season with salt and pepper, if desired.
NotesPhoto © Tina Rogers Moreton
Happy Holidays. Will you have Brussels sprouts on your table?