SERVES: 4
SERVING SIZE: 1⁄2 CUP
PREP: 5 MINUTES
PRESSURE: 3 MINUTES
TOTAL: 13 MINUTES
SETTING: STEAM
RELEASE: QUICK
Fresh steamed vegetables are paired with fragrant garlic, tangy Parmesan cheese and herbs in this low-carb side that is super simple to prepare in the Instant Pot.
1 cup fresh broccoli florets
1 cup fresh cauliflower florets
3 tbsp olive oil
2 garlic cloves, minced
3 tbsp grated Parmesan cheese
1⁄2 tsp dried parsley
1⁄4 tsp dried thyme
1⁄2 tsp fine grind sea salt
1⁄4 tsp ground black pepper
1 Line a large baking sheet with aluminum foil. Set aside.
2 Place a steamer basket with legs in the inner pot and add 1 cup water to the bottom of the pot. Add the broccoli and cauliflower florets to the basket.
3 Cover, lock the lid, and flip the steam release handle to the sealing position. Select Steam (High) and set the cook time for 3 minutes.
4 While the vegetables are cooking, preheat the oven broiler to 550°F (288°C).
5 When the cook time for the vegetables is complete, quick release the pressure. Open the lid, and transfer the broccoli and cauliflower to a large bowl.
6 To the bowl with the broccoli and cauliflower, add the olive oil, garlic, Parmesan, parsley, thyme, sea salt, and black pepper. Toss to coat.
7 Arrange the vegetables in a single layer on the prepared baking sheet. Place under the broiler for 5 minutes or until the vegetables begin to brown.
8 Carefully the remove baking sheet from the oven and transfer the vegetables to a serving bowl. Serve hot.
tip If using frozen broccoli and cauliflower florets, increase the steaming time to 4 minutes.
CALORIES: 112 FAT: 11g NET CARBS: 1g PROTEIN: 2g
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