Crispy Brussels sprouts in the air fryer

Name: Crispy Brussels sprouts in the air fryer
Cook time: 27 min
Total time: 27 min
Yield: 4
Cuisine: American
Ingredients: 1.5 tablespoons Olive oil; 0.5 u Lemon; 0.5 teaspoons Salt; 0.25 teaspoons Black pepper; 1 pinch Chilli Flakes; 1 tablespoon Honey; 1 tablespoon Balsamic Vinegar; 500 g Brussels sprouts

Coles de Bruselas crujientes en freidora de aire

Easy

Contains allergens

Sulfitos

Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.

Author: Equipo Cocinoa
Preparation time: 27 min
Servings: 4

Summary

Halved Brussels sprouts, deeply browned at the edges and tender inside, finished with a quick honey and balsamic glaze and a touch of lemon. They win over even people who say they hate sprouts.

Ingredients

4 servings

1.5 tablespoons Olive oil
0.5 u Lemon (zest and juice)
0.5 teaspoons Salt (fine)
0.25 teaspoons Black pepper (ground)
1 pinch Chilli Flakes (optional)
1 tablespoon Honey (or maple syrup)
1 tablespoon Balsamic Vinegar
500 g Brussels sprouts (medium-sized and firm)

Instructions

Wash the sprouts, trim the tough base and pull off any yellow or damaged outer leaves. Halve them lengthways (quarter the largest ones) and dry them well with a tea towel.
5 min
Put them in a bowl with the oil, salt and pepper and toss with your hands so the oil gets into every layer. Don't throw away the leaves that fall off: in the air fryer they turn into little crisps.
2 min
Preheat the air fryer to 190 °C for 3 minutes.
3 min
Arrange the sprouts in a single layer, cut side down, without piling them up; if they don't fit, cook them in two batches. Cook for 12-15 minutes at 190 °C, shaking the basket halfway. They are done when the edges are well browned and a knife goes through the centre without resistance. If the loose leaves darken too soon, take them out.
14 min
Meanwhile, mix the honey, balsamic vinegar, lemon zest and chilli flakes in a small bowl until the honey dissolves.
1 min
Tip the sprouts into a bowl, drizzle with the glaze and a squeeze of lemon juice and toss. If you want the glaze to cling and shine, put them back in the basket for 1 minute at 190 °C. Serve straight away.
2 min

Notes

The bitterness many people associate with Brussels sprouts comes from overboiling them; roasted at high heat they caramelise and turn sweet and nutty. In the US they became fashionable this way, roasted with a sweet-and-sour finish, as a restaurant side dish. Dry them well after washing and put them cut side down: that's the side that browns most. The glaze goes on at the end because honey burns quickly at this temperature. Timings vary a lot with the size of the sprouts and the model: oven-style air fryers with shelves usually need a couple of minutes more, so check at 10 minutes the first time. You can also use frozen sprouts straight from the freezer, about 18-20 minutes at 200 °C, though they won't be as crisp. In a conventional oven, roast them at 220 °C on a lined tray for 20-25 minutes, stirring halfway. They keep for 2 days in the fridge; reheat for 3-4 minutes at 190 °C. For a vegan version, swap the honey for maple syrup. Variations: add diced pancetta to the basket from the start, or finish with grated Parmesan and toasted pine nuts.