32. Braised Kale and Eggplant

Balsamic Brussels Sprouts with Pecans

SERVES: 6 PLANNING TIME: 10 Minutes COOKING: 20 Minutes

DIRECTIONS

1. To influence the balsamic decrease, to warm the balsamic 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.

INGREDIENTS

• 2 lbs Brussels sprouts, trimmed and divided

• 2 Tbsp olive oil • 2 Tbsp unsalted spread, cubed

• 1/4 cups pecan parts, toasted

• 1/4 cups balsamic vinegar

• 1/4 bottle ground Parmesan cheddar (discretionary)

• Legitimate salt and ground pepper, to taste

NUTRITIONAL FACTS CALORIES: 197.43 FATS: 13.25g 20% PROTEINS: 7.22g 14% CARBS: 10.14g 5%