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Steamed Brussels Sprouts (Stovetop & Instant Pot)
Have 5 minutes? That’s all you’ll need to make this easy veggie side dish tonight.
A SUPER quick and REALLY good recipe for those Brussels Sprouts sitting in your kitchen.
I LOVE these little green orbs that look like mini cabbages. I didn’t find my love for them until I reached my 30’s…so never give up on trying new things, I say!
Brussels sprouts often get a bad reputation due to the smell, but there are many health benefits that make Brussels a great superfood to include in our diets each week! This green vegetable has properties that can promote weight loss, aid in digestion, and potentially prevent heart disease and cancer.
I’ll often suggest this veggie to be eaten once each day when a client of mine is experiencing a “stall” in weight loss efforts…it usually does the trick!
These are also FANTASTIC for meal prep. Stays great in your fridge for up to 5 days, if stored in a sealed glass container.
Makes 6 servings
Ingredients:
- 1 lb Brussels sprouts, trimmed and halved
- sea salt and fresh ground black pepper, to taste
- 1 cup chicken broth or water
- 3 Tbsps clarified butter or ghee, room temp
- 2 fresh garlic cloves, minced or 1/2 tsp garlic powder
- 1 tsp chili flakes, optional
- 1/4 cup Parmesan cheese
- 1/4 cup fresh parsley, finely chopped
- sea salt and freshly ground black pepper to taste
Instructions:
⬛ Stovetop method:
Place a large pot over high heat and fill with 2 inches of water or broth.
Place a steamer basket over the pan and add in the prepared Brussels sprouts.
Cover and steam until fork-tender but still bright green, about 4-5 minutes.
As soon as your sprouts are ready and tender-crisp, carefully transfer to a large bowl then add the clarified butter, garlic, parmesan cheese and parsley and toss to melt the butter and coat.
Season with sea salt and pepper to taste.
⬛ Instant pot method:
Add broth or water to the instant pot.
Place the Brussels sprouts in a steamer basket and into your instant pot.
Close the lid and seal. Cook at HIGH PRESSURE for 2 minutes, and as soon as the time is up, manually release the pressure.
Drain the liquid and return the sprouts to the pot along with the remaining ingredients. Toss to coat then season to taste.
Serve and enjoy!
❤Rachel
Ingredients
- 1 lb Brussels sprouts, trimmed and halved
- sea salt and fresh ground black pepper, to taste
- 1 cup chicken broth or water
- 3 Tbsps clarified butter or ghee, room temp
- 2 fresh garlic cloves, minced or 1/2 tsp garlic powder
- 1 tsp chili flakes, optional
- 1/4 cup Parmesan cheese
- 1/4 cup fresh parsley, finely chopped
- sea salt and freshly ground black pepper to taste
Instructions
Stovetop method:
- Place a large pot over high heat and fill with 2 inches of water or broth.
- Place a steamer basket over the pan and add in the prepared Brussels sprouts.
- Cover and steam until fork-tender but still bright green, about 4-5 minutes.
- As soon as your sprouts are ready and tender-crisp, carefully transfer to a large bowl then add the clarified butter, garlic, parmesan cheese and parsley and toss to melt the butter and coat. Season with sea salt and pepper to taste.
Instant pot method:
- Add broth or water to the instant pot.
- Place the Brussels sprouts in a steamer basket and into your instant pot.
- Close the lid and seal. Cook at HIGH PRESSURE for 2 minutes, and as soon as the time is up, manually release the pressure.
- Drain the liquid and return the sprouts to the pot along with the remaining ingredients. Toss to coat then season to taste.
- Serve and enjoy!
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