I have to admit, I have a weakness for salt and vinegar chips. Craving that flavor without the starchy potato and unhealthy oils, I found out this can be done with brussel sprouts (and I actually prefer them over the chips now). I am definitely on an instant pot kick because it saves so much time and makes clean-up very easy; however, if you don't have a pressure cooker, you can simply bake the brussel sprouts instead (directions below).
Brussel sprouts are low in calories and contain high levels of vitamin K, vitamin C, fiber, omega-3 fatty acids, and antioxidants. This tiny but mighty vegetable can also protect the body from cancer, reduce inflammation, and regulate blood sugar (Link, 2017). Brussel sprouts are the perfect companion to any meal. In this recipe we add in raw apple cider vinegar to even further increase the health benefits, along with himalayan salt which contains 84 different minerals!
Ingredients:
1 lb fresh brussel sprouts, cut in half lengthwise
1/4 cup avocado oil (or coconut oil)
1/2 cup raw apple cider vinegar
2 cloves of garlic, minced
himalayan salt
Instant Pot Directions:
Turn on instant pot to saute and add avocado oil.
When it reads "hot", add in brussel sprouts and saute until browned (about 5 minutes).
Add apple cider vinegar, garlic and himalayan salt and stir.
Put the on the lid and seal the instant pot.
Cook on manual pressure for 4 minutes and release the pressure valve with an oven glove when the timer beeps.
Sprinkle additional himalayan salt to taste and enjoy!!
Oven Directions:
Preheat oven to 450 degrees.
Toss brussel sprouts in avocado oil, salt and garlic.
Place on a baking sheet and bake for 20 minutes until crisp.
Toss in apple cider vinegar while hot and add additional himalayan salt to taste.
Sources:
Link, R. (2017, September 8). 10 Ways Brussels Sprouts Benefit Your Health. Retrieved from https://www.healthline.com/nutrition/benefits-of-brussels-sprouts#section3