![]() Olive Oil – For this Instant Pot brussels sprouts recipe you will need just 1 tablespoon of olive oil.I used the ingredients listed below to cook our Instant Pot brussels sprouts but you may substitute them as follows: This makes them perfect for a low-carb diet! Ingredients, Substitutions, and Tools Raw Brussels sprouts are healthy, containing about 86% water, 9% carbs, 3% protein, and almost no fat. They usually measure between 1.5–4.0 cm (0.6–1.6 in) in diameter and can be prepared in different ways: in the slow cooker, pressure cooker, microwave, roasted, steamed, boiled, sautéed, braised, and grilled. They are a member of the cabbage family and have long been popular in Brussels, Belgium, where they may have gained their name.īut they are native to the Mediterranean region, along with other cabbage species. What is Brussels Sprouts?īrussels sprouts are leaf vegetables that look like mini cabbages but taste somewhat like broccoli. To add a bit of a holiday touch, you may add dried cranberries if you want to. Plus, this sauteed Brussel sprouts recipe will free your oven or stovetop to prepare other dishes. It is affordable, wholesome, and tastes out-of-this-world! Looking for a simple-to-prepare yet delish side for your holidays (or even for an everyday meal)? This Instant Pot Brussels sprouts recipe fits the bill. It’s also gluten-free, dairy-free, and keto ! This quick and easy side dish is simple, yet tender and full of flavor. It will slowly thicken up! Then open the oven and brush the balsamic glaze on each chicken thigh (repeat this one more time before the 30 minutes is up).Instant Pot Brussels Sprouts sautéed with garlic, cooked for just 3 minutes, and tossed with bacon and lemon juice. While the chicken is baking, simmer the remaining marinade in a small saucepan over medium-low heat for 8 to 10 minutes. Bake at 425☏ (220☌) for 30 to 40 minutes.īrush the balsamic glaze on the chicken. I like to just use my hands to give the veggies a quick toss!Īdd the chicken and bake! Remove the chicken from the marinade and place it on the sheet pan, nestling it between the vegetables. Toss the Brussels sprouts and sliced onions with olive oil, salt, and pepper on a sheet pan. Let this marinate in the fridge for at least 1 to 2 hours. Place the chicken thighs in a large glass bowl and pour the marinade on top. Whisk together the balsamic vinegar, olive oil, maple syrup, garlic, salt, and pepper. Make the balsamic marinade and marinate the chicken. Balsamic Marinade: This is basically an elevated version of my balsamic glaze - including balsamic vinegar, olive oil, maple syrup, fresh garlic, salt, and pepper.įind the printable recipe with measurements below How to Make Balsamic Sheet Pan Chicken.But feel free to use other cruciferous vegetables such as broccoli or cauliflower if you’re not a fan of sprouts. Vegetables: This sheet pan is loaded with Brussels sprouts and red onion.Plus, the skin will get golden and crispy - the best part I’d say! Chicken Thighs: You’ll want to use bone-in, skin-on chicken thighs! They stay extra juicy and moist when roasted.Good news - the ingredients are very minimal, with a few extra pantry items for the marinade. So, I’m back with another sheet pan chicken recipe with a wintery, balsamic twist! Ingredients for Balsamic Chicken and Brussels Sprouts It’s no wonder why everyone raves about my Greek sheet pan chicken. ![]() They’re easy to prep, are pretty hands-off once they go into the oven, and create a balanced healthy dinner. ![]() ![]() Let’s cut to the chase - sheet pan recipes are brilliant. Juicy chicken thighs are marinated in a savory-sweet balsamic sauce, then beautifully roasted with Brussels sprouts and red onions. Dinner just got a whole lot better with this balsamic chicken and Brussels sprouts.
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