This recipe was born in an effort to use up a bag of brussels sprouts that have been sitting in the fridge. J brought them home from the store intent on grilling them but, as you read in yesterday’s post, the weather hasn’t exactly been ideal for that (c’mon Virginia! We left Chicago for you, show us some warm weather love….). I am not sure how I got this far being plant based without making brussels sprouts but it is true. Up until a few weeks ago I was a brussels sprouts virgin. No more! Since that slapdash weekday effort they have become a dinnertime staple. I love it when my laziness produces a surprisingly good result. Why brussels sprouts? They contain sulforphanes which protect against cancer, glucosinolates to protect the gut lining, and vitamins like K and C to protect against inflammation.
3 Minute Balsamic Brussels Sprouts
-1 lb of brussels sprouts, washed and prepped
-1/2 cup sweet onion, diced small
-1/2 cup vegetable broth
-2 tablespoons balsamic vinegar (truth be told I’ve yet to measure making these but this would be my closest approximation)
-1 teaspoon good quality sea salt
-1/2 teaspoon pepper
-Dry saute onion on Instant Pot saute setting, stirring constantly.
-When onion begins to stick, add balsamic and stir again until most of the liquid evaporates.
-Add brussels sprouts and saute a few minutes more.
-Turn off saute and add 1/2 cup vegetable broth.
-Give everything a stir and seal the lid, closing pressure release.
-Set Instant Pot to 3 minutes on high pressure cooker setting.
-When time is up, manually release the steam.
-Season as desired and enjoy!
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