Maple Roasted Brussels Sprouts and Carrots: Pressure Cooker Style
This recipe for a sweet and savory vegetable medley uses Brussels sprouts, carrots, maple syrup and a couple of basic seasonings to create a flavorful side dish.
Equipment
- 1 Pressure cooker
Ingredients
Main ingredients
- 1 pound Brussels sprouts trimmed and halved
- 1 pound sweet carrots peeled and sliced
- 2 tablespoons unsalted butter melted for richness
- 2 tablespoons pure maple syrup adds that perfect sweet kick
- Salt just enough to bring out the flavors
- Black pepper freshly ground for a little heat
- Water or broth a splash
- Garlic powder optional dash if you’re feeling fancy
- Thyme or rosemary pinch for some herb depth
- Olive oil a little for crispier touch after pressure cooking
Instructions
Instructions
- First up, give the veggies a good rinse and trim the Brussels sprouts right down the middle so they cook evenly.
- Pop them in a big bowl, toss with butter, maple syrup, salt and pepper. Get your hands dirty and mix until every piece is coated.
- Now, set your pressure cooker to sauté mode if it has one, and toss your veggies in briefly with a bit of olive oil—this kickstarts caramelization.
- Pour in about ¼ cup broth or water; this helps build the steam needed inside the pot for that perfect pressure build.
- Lock the lid and wait for the float valve to pop up; once it’s up, your cooker’s doing its thing.
- Set the timer for just 3 minutes; the steam cues will tell you it’s working hard. When done, use that quick release so veggies don't get mushy.
- Last step, transfer your veggies to a baking sheet, spread ’em out, and broil for a few mins to get that caramelized edge. Dang, smells good already!
Notes
Use pure maple syrup and fresh vegetables for the best flavor and texture. Cut the carrots to approximate the size or thickness of the Brussels sprouts.