I always liked Brussels sprouts. I guess because when I learned of that vegetable, I was already cooking for myself and knew, that overcooking a green vegetable is a recipe for unpleasant bitterness. When we started using electric pressure cookers AKA Instant Pot, Brussels sprouts became much harder to overcook, hence easier to cook.
When I tried roasting Brussels sprouts, looking for that deep caramelization, they always turned too dry for my taste. So one day I got an idea: Steam them in a pressure cooker, then saute on a hot pan using avocado oil, and a touch of salt. Magic did happen, and the long awaited Brussels sprouts, caramelized and moist have appeared!
Ingredients
- Brussels sprouts. cleaned, stems trimmed. Quantity - they need to fit comfortably in one layer on your pan.
- 2-3 TBS high smoking point oil such as avocado oil
- a pinch of salt
- Add a cup of water into your Instant pot (or any other pressure cooker)
- Place Brussels sprouts in a steamer basket, and into the Instant Pot
- Cook for 2 minutes on high pressure, with immediate steam release
- Take the steamer basket out of the Instant Pot, and let sit on the counter so that the Brussels sprouts dry a little
- Heat the oil on a carbon steel pan, or a wok on a medium to medium low heat. Any pan that retains the heat well will do, cast iron or a hight-quality stainless steel pan. Non-stick will yield sub-par caramelization.
- When the oil is hot, add the Brussels sprouts. Be careful of oil splatter, especially if the Brissels sprouts are still wet. Springle a moderate pinch of salt over the Brussels sprouts.
- Saute: Leave the Brussels sprouts alone for a couple of minutes, so that the bottom gets some color. Then move them around and turn periodically, but leave the Brussels sprouts alone for a minute in between to achieve caramelization.
- If you are using a wok, play with the heat and the amount of movement of the Brussels sprouts. I prefer lower heat to give caramelization the time to take place, but high heat is fun too.
- When the Brussesls sprouts look sufficiently caramelized on the outside, remove them from the pan, and enjoy them either on their own, or as a part of a meal.
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