Description
A simple and delicious recipe for crispy air fryer Brussels sprouts, seasoned with olive oil, garlic, salt, and pepper, optionally enhanced with balsamic glaze, pomegranate molasses, maple syrup, and Parmesan cheese.
Ingredients
Scale
FOR THE BRUSSELS SPROUTS
- 1 pound Brussels sprouts
- 2 teaspoons extra virgin olive oil
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 3 cloves garlic, thinly sliced (optional but delish!)
OPTIONAL TOPPINGS
- 1 tablespoon balsamic glaze or reduced balsamic vinegar
- Drizzle pomegranate molasses
- 2 teaspoons pure maple syrup
- 3 tablespoons freshly grated Parmesan cheese
Instructions
- Prepare Brussels Sprouts: Trim off the ends and remove any brown outer leaves from the Brussels sprouts. Cut them in half from stem to end; cut large ones into quarters so pieces cook evenly.
- Optional Soak: Place the Brussels sprouts in a large bowl covered with warm tap water and let sit for 10 minutes if you want them more tender inside.
- Preheat Air Fryer: Preheat the air fryer to 375 degrees Fahrenheit for about 3 minutes or according to your manufacturer's instructions.
- Dry and Season: Drain and pat dry the Brussels sprouts thoroughly. Add them back to a clean bowl, drizzle with olive oil, sprinkle with salt and pepper, and toss to coat evenly.
- Cook First Stage: Place the sprouts in the air fryer basket and cook for 5 minutes. Then remove the basket and shake to toss the sprouts.
- Cook Second Stage: Cook another 5 minutes, then remove the basket and shake again. The sprouts should be turning crispy and almost done.
- Add Garlic and Final Cook: Add the sliced garlic to the basket, toss to coat, and cook for 2 to 4 more minutes, shaking frequently until the Brussels sprouts are deeply crisp.
- Add Toppings and Serve: Transfer to a serving bowl and stir in any optional toppings such as balsamic glaze, pomegranate molasses, maple syrup, or Parmesan cheese. Serve hot and enjoy.
Notes
- Refrigerate leftovers in an airtight container for up to 4 days.
- Reheat leftovers on a baking sheet in the oven at 350 degrees Fahrenheit.
- Freezing is not recommended as Brussels sprouts can become mushy when thawed.
- If freezing, store in an airtight freezer-safe container for up to 3 months and thaw overnight in the refrigerator before reheating.
Nutrition
- Serving Size: 1 serving
- Calories: 110 kcal
- Sugar: 2 g
- Sodium: 200 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 0 mg
