Description
Crispy and flavorful Air Fryer Brussels Sprouts, perfectly seasoned with olive oil, garlic, and optional toppings like balsamic glaze and Parmesan cheese. A quick and easy side dish packed with vibrant taste and a delightful crunch.
Ingredients
Scale
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)
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. Cut them in half from stem to end, and quarter any large ones for even cooking.
- Optional soaking: Place Brussels sprouts in a large bowl and cover with warm tap water. Let sit for 10 minutes to make them more tender inside. Drain and pat dry.
- Preheat air fryer: Preheat your air fryer to 375 degrees F according to the manufacturer's instructions, typically about 3 minutes.
- Season sprouts: Place Brussels sprouts in a large bowl, drizzle with olive oil, sprinkle with salt and black pepper, and toss to coat evenly. Transfer to the air fryer basket.
- Initial cooking: Cook for 5 minutes, then shake the basket to toss for even cooking. Continue cooking for another 5 minutes.
- Add garlic and finish cooking: Add sliced garlic cloves to the basket, toss to combine, and cook for an additional 2 to 4 minutes, shaking the basket often until sprouts are deeply crisp.
- Add toppings and serve: Transfer to a serving bowl and stir in any desired optional toppings such as balsamic glaze, pomegranate molasses, maple syrup, or Parmesan cheese. Serve hot and enjoy.
Notes
- To store: Refrigerate in an airtight container for up to 4 days.
- To reheat: Warm leftovers on a baking sheet at 350 degrees F until heated through.
- To freeze: Not recommended as sprouts become mushy. If necessary, freeze in an airtight container for up to 3 months and thaw overnight in the refrigerator before reheating.
- Soaking Brussels sprouts is optional and affects tenderness; skipping soaking preserves a firmer texture.
- Shaking the basket during cooking ensures even crisping.
Nutrition
- Serving Size: 1 cup
- Calories: 100 kcal
- Sugar: 2 g
- Sodium: 150 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 0 mg
