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In this recipe, Brussels sprouts are braised in a pressure cooker with a tangy-sweet combination of Dijon mustard and maple syrup. There are lots of advantages to pressure-cooking the sprouts: For one, they cook in just three minutes once the pot has reached pressure. The pressurized heat also helps the sprouts hold their shape and texture, so there’s no risk of them getting mushy. Finally, the tightly sealed pressure-cooking environment concentrates the flavors, creating a rich, super-fast sauce. Although the dish is designed to be a side, you could also serve it as an entrée by ladling it over grains and sprinkling it with chopped nuts.
By Jill Nussinow,
Jill Nussinow is a culinary educator, registered dietitian, and author of four cookbooks. Her latest book is Vegan Under Pressure: Perfect Vegan Meals Made Quick and Easy in Your Pressure Cooker. Jill’s goal is to see everyone leading a healthy, happy life through better eating and she’s been teaching plant-based cooking for 25 years. She loves to share her passion and joy for plant-based eating through cooking demonstrations, recipes, presentations, and writings. Visit TheVeggieQueen.com for updates from Jill.see more from this author