Crispy Pressure Cooker Brussels Sprouts with Apples, Hazelnuts and Gouda

Thank you to Crock-Pot® for sponsoring this post! All views expressed here are my own

My favorite part of the holidays is the food. I love being a host just as much as I love being a guest — I really just love festivities surrounding good people and good food. Although most people probably agree on all of the above, my next statement may be a little more controversial: Vegetable dishes are my favorite part of holiday eating.

I’m particularly obsessed with this Brussels sprouts dish made in my 8-quart Crock-Pot® Express Crisp Pressure Cooker. You can do it all in this cooker — sauté your vegetables, pressure cook them for fast preparation, and then even give them a nice crisp at the end, thanks to the crisping lid. I’ve been using this Crockpot Express all season, and I honestly don’t see myself stopping any time soon.

You could easily double or triple this recipe for serving large groups of people, especially if you use the Crockpot Express, since it can serve 10+ people. Holiday stress, begone!

Ingredients (serves 4 as a side)

• 2 tablespoons extra virgin olive oil

• 14 oz Brussels sprouts, quartered

• 1/2 cup vegetable broth

• Pinch of salt and pepper

• 1/2 apple, finely diced

• 1/3 cup diced Gouda

• 1/4 cup roughly chopped hazelnuts

1. Choose the sauté function on your Crockpot Express. Heat up olive oil, add in Brussels sprouts, and sauté for 3-4 minutes.

2. Stop the sauté function, and then stir in vegetable broth and a pinch of salt and pepper. Close and lock the lid, and set the cooking time to 3 minutes on high pressure.

3. Once done, press stop, and turn the valve to the valve to the steam release position. Once pressure has released, remove the pressure lid, and place the crisping lid onto the cooker. Set temperature to HIGH, and time to 10 minutes. Press start.

4. Once the Brussels sprouts have finished crisping, mix in the apple, hazelnuts, and gouda. Serve warm.