I got this beautiful cookbook in the mail on Tuesday. I had forgotten I preordered it so it was A nice surprise. I don’t usually preorder cookbooks because I like to know there are recipes in the book I would like to cook. I have been disappointed by cookbooks too many times. However, I have 8 out of 9 of Urvashi Pitre’s cookbooks and I have never been disappointed with any of them.
This new cookbook didn’t disappoint either. The first recipe I opened the book to had not one but two of my favorite ingredients, Brussels sprouts and cranberries. I couldn’t resist that and it was delicious. In the head note to the recipe Urvashi states she knows that most people only like their Brussels sprouts roasted and she isn’t wrong. I was sorely tempted to roast the Brussels sprouts instead of cooking them in the Instant Pot because I believe the reason most people don’t like them is they have only had them boiled or steamed to death. I know that was certainly true in my case. There is a reason the people who follow Urvashi have a hash tag that says #trusturvashi. Urvashi’s recipes are always spot on.
This recipe would make a nice Thanksgiving side dish. Yeah. Thanksgiving is only 6 weeks away. Time to start planning that feast.
Sweet and Spicy Glazed Brussels Sprouts
Adapted From Instant Pot Miracle Vegetarian Cookbook
1 lb small Brussels sprouts, trimmed
1/2 cup dried cranberries
1/4 cup orange marmalade
1 TBS butter, melted
1/2 tsp kosher salt
1/4 tsp to 1/2 tsp cayenne pepper
Chopped, toasted walnuts, optional
Pour 1 1/2 cups water into the pressure cooker liner. Place a steamer basket in the liner and add the Brussels sprouts and cranberries to the steamer basket.
Close the pressure cooker and lock the lid. Make sure the pressure cooker valve is sealed. Set the pressure to high and the time to 3 minutes. Use a quick release to depressurize.
Transfer the Brussels sprouts and cranberries to a serving bowl. Add the marmalade, butter, salt, cayenne and walnuts. Toss to combine. Serve hot.
A Cuppa And Conversation 