A detailed recipe comparison of how using the Fusion Cooker to cook Brussels sprouts recipe can save 44% of your time and 84% of energy compared to roasting them in an oven.

Before I knew about the Fusion Cooker, my go-to brussels sprouts recipe had been this Roasted Brussels Sprouts With Crispy Garlic And Almond. The Brussels sprouts are halved and the cut-side is seared on the stove, then roasted in the oven. The crispy garlic and almond are toasted in a nonstick skillet. It takes 45 minutes to make this dish from start to finish and it’s delicious!

A detailed recipe comparison of how using the Fusion Cooker to cook Brussels sprouts recipe can save 44% of your time and 84% of energy compared to roasting them in an oven.

After I started using the Fusion Cooker, I made many of my favorite recipes with it including my go-to Brussels sprouts recipe. The experiment completely changed the way I think about quick and easy recipes because it’s shortened my cooking time by half and the result was even better! Plus, cleanup is so much easier since everything happens in a single non-stick container which makes it a lot faster to wash.

I thought I’d share the difference between making the same brussels sprouts recipe in the oven and in the Fusion Cooker. The comparison is pretty amazing.

A detailed recipe comparison of how using the Fusion Cooker to cook Brussels sprouts recipe can save 44% of your time and 84% of energy compared to roasting them in an oven.

Fusion Cooker Brussels Sprouts vs. Oven Roasted Brussels Sprouts

Servings: 4

Cooking MethodStove+OvenFusion Cooker
Total Time45 minutes25 minutes
Ingredients* 1 pound Brussels sprouts
* 7 tablespoons extra-virgin olive oil, divided
* 1 tablespoon garlic powder
* 1 tablespoon balsamic vinegar
* 1 tablespoon minced garlic
* 2 tablespoons sliced almond
* salt and pepper to taste
* 1 pound Brussels sprouts
* 74 tablespoon extra-virgin olive oil, divided
* 1 tablespoon garlic powder
* 1 tablespoon balsamic vinegar
* 1 tablespoon minced garlic
* 2 tablespoons sliced almond
* salt and pepper to taste
Prep1. Preheat oven to 450°F.
2. Trim bottom of Brussels sprouts, and slice each in half top to bottom.
1. Preheat oven to 450°F.
2. Trim bottom of Brussels sprouts, and slice each in half top to bottom.
3. Combine olive oil, garlic powder, vinegar and a 1/2 teaspoon salt and freshly ground pepper in a small bowl.
Cook1. Heat up 4 tablespoons olive oil in a large flat-bottomed pan over medium-high heat until hot (about 2 minutes); arrange sprouts cut side down in one layer in the pan; sprinkle with garlic powder, salt, and pepper.
2. Cook until the bottoms of the cuts begin to brown (about 2 minutes).
3. Transfer to a baking dish and insert to the oven. Bake for 30 minutes until the sprouts are crispy outside and tender inside.
4. While the sprouts are baking, in the same pan, heat up the remaining 3 tablespoons oil over medium-high heat, fry minced garlic and sliced almond together until garlic begins turning brown. Turn off heat and transfer the garlic and almond to a paper towel.
5. When the brussels sprouts are done, taste, and add more salt and pepper if desired. Stir in balsamic vinegar.
6. Dish and sprinkle with crispy garlic and almond on top.
1. Arrange brussels sprouts in the waterless pot.
2. Pour the sauce in the pot.
3. Cover with the metal lid, select “Cook” mode, level 5 and set the timer for 15 minutes.
4. After the brussels sprouts are done, transfer to a serving plate.
5. In the same pot, toast minced garlic and almond with the remaining oil and seasoning, uncovered. Select “Cook” mode, level 5, set the timer for 5 minutes.
6. Sprinkle the crispy garlic and almond on top of the brussels sprouts and serve.
Number of Pots to Wash21
Energy ConsumptionOvens use 1000 to 5000 watts from 300 to 425 Fahrenheit degrees.800 watts

In a nutshell, using the Fusion Cooker to cook the same Brussels sprouts recipe saves 44% of your time and 84% of energy. You also can save tons of water by washing just the waterless pot compared to washing the skillet and the roasting pan from the regular oven cooking method.

A detailed recipe comparison of how using the Fusion Cooker to cook Brussels sprouts recipe can save 44% of your time and 84% of energy compared to roasting them in an oven.

As for me, the Fusion Cooker is a great helper in my kitchen. I am using it for my Christmas feast together with the oven and one of my slow cookers. It’d save me so much time and minimize the stress a holiday feast could bring to home chefs like us.

If you would like to learn more about the Fusion Cooker, you can find it here. Hope this recipe comparison helps you understand the benefits of the Fusion Cooker even more.

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Learn how using Tatung Fusion Cooker to cook Brussels sprouts can save 44% of your time and 84% of energy compared to roasting them in an oven.

Fusion Cooker Brussels Sprouts

  • Author: Sharon Chen
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 4 1x
  • Category: Gluten Free, Vegan, Vegetarian
  • Method: Fusion Cooker
  • Cuisine: American

Description

Brussels sprouts cooked perfectly in the Fusion Cooker with toasted crispy garlic and almonds.


Ingredients

Units Scale
  • 1 pound Brussels sprouts
  • 1/4 cup extra-virgin olive oil, divided
  • 1 tablespoon garlic powder
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon minced garlic
  • 2 tablespoons sliced almond
  • salt and pepper to taste

Instructions

  1. Trim bottom of Brussels sprouts, and slice each in half top to bottom.
  2. Combine olive oil, garlic powder, vinegar and a 1/2 teaspoon salt and freshly ground pepper in a small bowl.
  3. Arrange brussels sprouts in the waterless pot.
  4. Pour the sauce in the pot.
  5. Cover with the metal lid, select “Cook” mode, level 5 and set the timer for 15 minutes.
  6. After the brussels sprouts are done, transfer to a serving plate.
  7. In the same pot, toast minced garlic and almond with the remaining oil and seasoning, uncovered. Select “Cook” mode, level 5, set the timer for 5 minutes.
  8. Sprinkle the crispy garlic and almond on top of the brussels sprouts and serve.


Nutrition

  • Serving Size: 1
  • Calories: 185
  • Sugar: 3.1g
  • Sodium: 29mg
  • Fat: 14.5g
  • Saturated Fat: 2g
  • Carbohydrates: 13.2g
  • Fiber: 4.9g
  • Protein: 5g

Keywords: fusion cooker

About the Author

Sharon Chen is an Integrative Nutrition Health Coach, an author and a sous vide fanatic who believes food not only brings healing but also connection. As the creator of StreetSmart Kitchen, she's on a mission to help you find balance, ease, joy, and simplicity in the kitchen as you improve your well-being.