Balsamic Brussels Sprouts with Pecans
SERVES: 6
PLANNING TIME: 10 Minutes
COOKING: 20 Minutes
DIRECTIONS
INGREDIENTS
1. To influence the balsamic decrease, to warm the balsamic
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2 lbs Brussels sprouts, trimmed and divided
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2 Tbsp olive oil
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2 Tbsp unsalted spread, cubed
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1/4 cups pecan parts, toasted
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1/4 cups balsamic vinegar
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1/4 bottle ground Parmesan cheddar (discretionary)
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Legitimate salt and ground pepper, to taste
vinegar in a small pan over medium warmth; heat to the point of boiling.
2. Reduce considerably and afterward cook for 6 to 8 minutes. Put aside to cool.
3. Grease the base of your Instant Pot with olive oil. 4. Wash and trim Brussels sprouts then place them in the base your Instant Pot.
5. Top with the spread, olive oil and salt and pepper to taste. 6. Cover and cook on HIGH for 1 to 2 hours, or on LOW for 3 to 4 hours
7. When prepared, shower with balsamic vinegar and best with toasted pecans and parmesan cheddar.
8. Serve.
NUTRITIONAL FACTS
CALORIES: 197.43 FATS: 13.25g 20%
50 Easy Ketogenic Recipes for Instant Pot Lovers
PROTEINS: 7.22g 14% CARBS: 10.14g 5%
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