Ingredients

• 2-3 lbs of Brussels sprouts
• 4 strips of thick bacon
• 2 shallots, chopped
• 1/2 cup of RockyMountain Olive Oil Maple Dark Balsamic Vinegar (plus additional fordrizzling on top)
• 2 Tablespoons RockyMountain Olive Oil Mandarin Orange Infused Olive Oil
• 1 cup of dried cranberries
• 10-20 almonds, chopped

Directions

Wash the sprouts and then half them and cut off thebottom stalk. Dice the shallots and roughly chop the almonds. Dice the stripsof bacon (kitchen shears are great for this).

On the Instant Pot, hit “Sauté”and “Adjust” so it’s on the “More” or “High” setting. When it reads “Hot,” addthe bacon and stir for 2 minutes until the bacon grease is released. Then, addin the shallots and cook in the bacon grease for another 2-3 minutes so thebacon is cooking and the shallot is lightly browned.

Cook for another 2-3 minutes so the bacon isnice and cooked and the onion is lightly browned (the bottom of the pan will bepretty brown by now, so add in a splash of the Maple Balsamic and deglaze/scrapethe bottom of it with a wooden spatula or spoon).

Add the Brussels sprouts, cranberries andalmonds to the Instant Pot and then top with the rest of the balsamic vinegarand Mandarin Olive Oil. Stir until everything is mixed together and coated.

Secure the lid and hit “Manual” or “PressureCook” High Pressure for 2 minutes. Quick release when done.

To add extra crispiness to the spouts and bacon,transfer them onto a baking sheet and broil for 2-5 minutes in the oven.

Place the spouts in a serving dish and drizzlesome additional Maple Balsamic over the top just before serving. Enjoy!