It’s no secret I used to totally hate Brussels sprouts. HATE. THEMMMMM.
But I quickly learned that with the right sauce and cooking method, they can become one of the MOST WONDERFUL things to eat! So with the huge success of the Asian-style Bangin’ Brussels Sprouts and Maple Bacon Balsamic Brussels Sprouts, I felt it time to do a Lemon Parmesan-style and, this time, finish them up with a bit of a roasted crisped char!
Here’s How I Made It!:
First, fine the cutest helper ever and introduce them to the world.
Then, get down to business. Take some Brussels sprouts…
…and remove the bottom stalks from each and halve them (this cuts out any bitterness that Brussels sprouts could be notorious for).
Then, take some lemons…
…and squeeze the living daylights out of them.
Now, go to your Ninja Foodi or Instant Pot. If using the Foodi, add in the crisping basket to the pot…
…and then add in those little green balls.
Now add in some garlic or chicken broth…
…and the lemon juice.
Secure the pressure cooking lid and cook at high pressure.
When done, it will have steamed to a wonderful consistency. They’ll mostly be firm with some slight softness.
Now, if you wish to give them a bit of a roasted char, lower the TenderCrisp lid if using the Ninja Foodi…
…and roast at 400°.
If using the Instant Pot, just transfer the sprouts to a foil-lined baking tray and bake in the oven at 400° for a few until roasted to your desired texture.
Make sure you check on them halfway-through and give them a gentle stir and then let them finish roasting/charring up!
Oh look! All done!
Lift the lid or remove from the oven and Voila!
Now if you cooked them in your Foodi, remove the crisping basket from the pot and place in a serving dish for the time being…
…and focus on the broth and lemon juice the sprouts pressure cooked in to turn this into the ultimate lemon parmesan sauce! (NOTE:if you did this in your Instant Pot, there will be more broth left since the the heat from roasting directly in the pot won’t have made some evaporate, but that doesn’t change anything).
Add some heat to the pot and add in some cream…
Mix them together until the butter melts…
…and the sauce begins to bubble.
Finally, take some grated parmesan cheese…
…and whisk it into the sauce…
…until nice and combined and smooth. Kill the heat and let the bubbles die down.
Take the Brussels sprouts…
…and add them back to the pot…
…gently tossing and costing them in that heavenly sauce.
Now, transfer those Lemon Parmesan Brussels Sprouts to a serving dish…
…and top with some fresh (or dried) parsley if you wish!
And look at that! A beautiful ball of BS!
Show the world how delicious it is…
…and then your adorable helper with demand to try it!
Seriously one of the greatest , most flavorful veggie dishes EVER!
- Four 10 oz packages (40 oz total or about 1.5 lbs) of Brussels Sprouts, stalks cut off and halved
- 1 cup of garlic or chicken broth (I used 1 tsp of Garlic Better Than Bouillon + 1 cup of water)
- Juice of 2 lemons
- 1 cup of heavy cream or half & half
- 2 tbsp (1/4 stick) of salted butter
- 1/2 cup of grated parmesan cheese
- Parsley (dried or fresh), to sprinkle as a garnish
- If using the Ninja Foodi, add the crisping basket to the liner pot and place the Brussels sprouts in them. If using the Instant Pot, simply place them in the liner pot.
- Pour the broth and lemon juice over the Brussels sprouts
- Secure the pressure cooking lid and hit “Manual” or “Pressure Cook” or “Pressure” (depending on your model) for 1 minute (yes, just 1 minute). Quick release when done
- FOLLOW THIS STEP if you want to give the Brussels sprouts a bit of a slight crisp. If you used the Ninja Foodi, bring down the TenderCrisp lid and hit Bake/Roast at 400° for 20 minutes, stirring them midway through. If you used the Instant Pot, simply place the sporuts on a foil-lined baking sheet in a pre-heated 400° oven and let roast for 10-15 minutes (keep an eye on them as all ovens vary).
- Regardless if you follow Step 4 or not, you’ll want to remove the Brussels sprouts from the pot to a serving dish after quick releasing because we’ll need to make the sauce! When the sprouts are ready to serve, add in the cream and butter to the remaining broth and lemon juice in the liner pot. Hit “Sauté” and adjust so it’s on the “High” setting. Once it bubbles, whisk in the Parmesan cheese and then immediately kill the heat.
- Add the Brussel sprouts back into the pot and toss/coat them in the sauce. Transfer to a serving dish and sprinkle on some parsley if desired
If you have leftovers, they taste amazing cold right out of the fridge too!