|Orange and maple syrup flavored Brussels sprouts.|
Follow Foods For Long Life on Facebook and Pinterest.
For more holiday recipes, download
Health Begins in the Kitchen on Amazon & iTunes
Planning my Thanksgiving Menu
Thanksgiving should have been named the Holiday of Starch with mashed potatoes, sweet potato casserole and stuffing always being the highlights of the menu. But my favorite dish is always Brussels Sprouts, even though I also make garlicky green beens for those who aren't crazy about the petite cabbage. Last year I made Roasted Shaved Brussels Sprouts and Shallots with Pomegranate Seeds. A few years ago I served them raw in a Brussels Sprouts Salad with Orange Chia Seed Vinaigrette, Dried Cranberries and Almonds. But this year's recipe is super simple and flavorful with just a handful of common ingredients.
If you have a Instant Pot or similar pressure cooker, this recipe will take only a few minutes. But I'll also show you a simple stove top recipe too.
|It's nice to have an extra pot on Thanksgiving day since|
all the burners and the oven are full of other things!
* * *
Sweet and Orangey Brussels Sprouts
Vegan, Gluten Free
[makes 8 servings]
2 pounds Brussels sprouts (1.5 pounds when trimmed)
1/4 cup freshly squeezed orange juice
1 teaspoon grated orange zest
1 tablespoon Earth Balance buttery spread
2 tablespoons maple syrup
1/4 teaspoon black pepper, or to taste
1/2 teaspoon salt, or to taste
Trim 1/4 inch off the bottom of each Brussels sprout. If they are large, cut them in half. Otherwise, leave them whole. Rinse under cold water.
Stove Top Recipe
Place the Brussels sprouts in a 5-quart Dutch oven or medium pot with a steamer basket. Steam them until they are fork tender. Some people like them as hard as a rock but I am not one of those people. I think they taste creamier when you can pierce them easily with a fork.
Drain the cooked Brussels sprouts in a colander and set aside. Remove the steamer basket and remove all water.
Using the same pot, combine the orange juice and zest, Earth Balance, and maple syrup. Heat at a low temperature until the Earth Balance melts, stirring so that it mixes with the other ingredients.
Add the Brussels sprouts to the orange sauce. Sprinkle with salt and pepper and stir until each Brussels sprout is covered with the warm sauce. Serve immediately or reheat before serving.
Instant Pot Pressure Cooker Recipe
Place all of the ingredients in the Instant Pot or similar Pressure cooker.
Cover with the pressure cooker top, making sure that the quick release switch is closed.
Push the manual button and set it for 3 to 4 minutes if the Brussels sprouts are good size and whole and 2 to 3 minutes if they are very small or cut in half. If you like them harder than fork tender, you should set it for less time. You can always cook them longer if they aren't done to your liking by just setting the lid back over the pot and letting them sit in the pot a minute or two more.
When the time is up, hit the off button and quick release the pressure.
Stir until the Brussels sprouts are evenly covered with sauce and serve.
Per serving: 65 calories, 2 g total fat, 0 g saturated fat, 83 mg omega-3 and 45 mg omega-6 fatty acids*, 0 mg cholesterol, 3 g protein, 12 g carbohydrates, 3 g dietary fiber, and 179 mg sodium.