This recipe hits all the flavor points and makes a fantastic side throughout the year. Plus, you've got to love a dish that requires minimal effort and doesn't take up oven space. You can always omit the bacon if you need a vegetarian option. —Lauren McAnelly, Des Moines, Iowa

Pressure-Cooker Celebration Brussels Sprouts

Test Kitchen tips
Pressure-Cooker Celebration Brussels Sprouts
Prep Time
30 min
Cook Time
5 min
Yield
10 servings
Ingredients
- 2 pounds fresh Brussels sprouts, sliced
- 2 large apples (Fuji or Braeburn), chopped
- 1/3 cup dried cranberries
- 8 bacon strips, cooked and crumbled, divided
- 1/3 cup cider vinegar
- 1/4 cup maple syrup
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon coarsely ground pepper
- 3/4 cup chopped hazelnuts or pecans, toasted
Directions
- Combine Brussels sprouts, apples, cranberries and half the crumbled bacon. In a small bowl, whisk vinegar, syrup, oil, salt and pepper; pour over Brussels sprouts mixture, tossing to coat. Transfer to a 6-qt. electric pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 3 minutes. Quick-release pressure. To serve, sprinkle with hazelnuts and remaining bacon.
Nutrition Facts
1 serving: 204 calories, 11g fat (2g saturated fat), 7mg cholesterol, 375mg sodium, 24g carbohydrate (15g sugars, 5g fiber), 6g protein.
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