Pressure Cooker Smashed Brussels Sprouts
- 1½ lbs. (700 g) fresh Brussels sprouts, trimmed
- 2 oz. (60 g) fresh Parmesan cheese
- 3 oz. (90 g) white cheddar cheese
- ½ lemon
- 3½ tbsp (47 mL) olive oil, divided
- 1 tbsp (15 mL) Garlic & Herb Rub
- ¼ cup (60 mL) panko breadcrumbs
- Optional: Toasted bread
Place the Brussels sprouts into the large Steamer Basket. Pour 1 cup (250 mL) of water into the inner pot of the Quick Cooker. Place the basket into the Quick Cooker. Lock the lid and select the STEAM setting. Adjust the time to 5 minutes and press START.
Grate the Parmesan with the Microplane® Adjustable Fine Grater. Grate the cheddar with the Microplane® Adjustable Coarse Grater.
Use the Citrus Press to juice the lemon into the 1-cup (250-mL) Silicone Prep Bowl. Add 3 tbsp (45 mL) of the oil and all of the rub, then stir to combine.
Place the oven rack 2–3" (5–7.5 cm) away from the heat source. Preheat the broiler.
When the timer on the Quick Cooker is up, press CANCEL. Press the steam-release button to manually release the pressure.
Brush the Rockcrok® Grill Stone with the remaining oil. Transfer the Brussels sprouts to the stone.* Smash them with the bottom of a Measure-All® Cup or the Meat Tenderizer.
Drizzle the oil mixture over the Brussels sprouts and top with the cheese and panko. Broil for 4–6 minutes, or until the cheese is melted and slightly browned. Serve plain or with toasted bread.
- 8 servings
Nutrients per serving:
U.S. nutrients per serving: Calories 160, Total Fat 11 g, Saturated Fat 4 g, Cholesterol 15 mg, Sodium 240 mg, Carbohydrate 10 g, Fiber 4 g, Sugars 2 g, Protein 8 g
Watch this appetizer come together:
*Safety Tip: Use oven mitts or grips to remove the steamer baskets from the stainless steel inner pot.