- 2 cups water
- 2 pounds Brussels sprouts, cut in half or quartered if large
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 6 tablespoons (3/4 stick) unsalted butter
- 1/2 cup chopped shallots (about 2 medium shallots)
- 1 teaspoon minced garlic (about 1 large clove)
- 1 cup sliced almonds
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons chopped fresh parsley leaves
Add the water to a multi-cooker and insert the steamer basket. Add the Brussels sprouts to the steamer basket. Season them with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Close the lid and set the multi-cooker to the “steam” program. Cook the Brussels sprouts until crisp-tender, 20 to 22 minutes, or to the desired texture. Transfer the Brussels sprouts to a bowl and set aside. Discard the water in the multicooker.
Continuing to cook on the “steam” program, add the butter to the multi-cooker. Once the butter has melted, stir in the shallot and garlic, and sauté for 3 minutes, or until the shallot has softened. Stir in the almonds. Toast the almonds in the butter, stirring frequently, until lightly browned, about 10 minutes. Add the lemon juice, parsley, and the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Return the Brussels sprouts to the multi-cooker and stir to coat with the shallot, almonds, and butter. Set the multi-cooker to “warm” and serve immediately.
Note: If you do not own a multicooker, you can steam these Brussels sprouts in any type of steamer that you have, and then finish the butter-shallot-lemon sauce in a medium saucepan and then just toss to combone.