Serving: 2

Prep Time: 5 minutes
Cooking Time: 20 minutes


1 pound Brussels sprouts

1 cup of hazelnuts

1 tablespoon sesame seeds oil

¼ teaspoon each pepper and salt

1 cup of water with the lime juice

How to Prepare:

Preheat the oven to 250˚-270˚Fahrenheit and roast the hazelnuts in the oven for 5-10 minutes until lightly browned and crispy and then set aside to cool completely.
Add the trivet to the Instant Pot and place a steamer on top.
Add a cup of water with the lime juice.
Place the Brussels into a steamer plate and close the lid to cook on a HIGH pressure for 10 minutes.
Quick-release the pressure. Toss the Brussels in the sesame seeds oil.
Season with the salt and pepper.
Portion the Brussels into two plates and dollop each plate with the hazelnuts. Remember that this dish should be served warm. Serve the Brussels with the salad.

Nutrition (Per Serving): Calories: 171; Fat: 35g; Carbohydrates: 127g; Protein: 29g