Lemon Pepper Brussels Sprouts
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Lemon Pepper Brussels Sprouts
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| Servings |
| 61/2 cup servings |
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Ingredients
- 2pounds brussels sproutshalved
- 1 1/2cups low sodium chicken broth
- 1Tablespoon olive oil
- 1Tablespoon garlic powder
- 1Tablespoon lemon pepperseasoning blend
- 1/2cup unsalted walnut piecesroasted
Instructions
- Rinse Brussel sprouts and slice off the bottom end. Remove any wilted leaves and slice vertically.
- Place Brussels sprouts in a 6-quart cooker, pour in chicken broth and olive oil, mix well.
- Set cooker to SAUTE. Add garlic powder and lemon pepper, combine evenly and cook for 5-8 minutes.
- Close the lid of your cooker set the steam release valve to a sealed position.
- Press MANUAL or PRESSURE COOK button for 6 minutes on HIGH PRESSURE.
- Quick-release after the alarm sounds, carefully remove the lid.
- Gently combine walnut pieces over Brussels sprouts.
- Use a slotting spoon to remove from the pot and serve.
- May squeeze half lemon over the side dish for additional flavor.
Recipe Notes
