I absolutely adore Brussel Sprouts, those tiny little cabbages. Historically, I’ve been roasting them in the oven with just a sprinkling of olive oil and fresh garlic. With the advent of the air fryer, that became my new, go-to method…that is, until I came up with this recipe for the InstantPot.Just like the Air Fryer (GoWise and Philips Avance have found their places on my kitchen counter), the Multi-function cookers (GoWise Multi-Function Cooker and InstantPot are my two favorites) not only cuts your cooking time down to a fraction of the time, in the heat of the summer, it isn’t heating up my kitchen. All this, and it also retains all the nutrients as nothing escapes. And oh, the flavors and textures…..absolutely to live for!
This is an easy recipe that you can adapt to your own taste preferences—i.e., if you don’t like heat, reduce or skip the sriracha sauce and red pepper flakes. You can try substituting possibly a green chili sauce, a Thai curry paste, an Indian curry, an Italian seasoning blend, Chinese five spice, or similar, which would retain a robust flavor without the heat. Remove the smoked paprika and liquid smoke and replace with a tablespoon or so of golden mustard. Be creative. Make it your own. Enjoy!
So, here’s my new favorite way to prepare Brussels Sprouts
*An important aspect of sharing original recipes is to give proper credit to the author(s) of the recipe(s). I hope that you enjoy using these recipes and making them your own; but please do so with that integrity in mind. With much gratitude. Linda