The length of cooking may vary depending on the size of your Air Fryer and its wattage. This will ensure all sides of the sprouts get that nice char. Otherwise, they won’t crisp up.Īir Fry the sprouts for 4 minutes, then shake the basket. Place them in a single layer in the Air Fryer basket, ensuring they don’t overlap. Whisk together the maple syrup, olive oil, salt, and pepper. The goal is to make them bite-sized and even. Trim off the stems and peel 1-2 layers of outer leaves. Rinse the sprouts and pat dry with paper towels.
#Brussel sprout air fryer how to
How to Cook Brussels Sprouts in the Air Fryer
Stone-Ground Mustard – It adds a nice tang that balances out the mayo and maple syrup.You can always count on mayo to make the best creamy sauces. Mayonnaise – The main component of the dip.Ground Black Pepper – For a bit of a kick.Kosher Salt – A little bit of saltiness to balance out the maple sugar.Olive Oil – Coating the Brussels sprouts with just a little bit of olive oil enhances their flavor and gives them a crispy, crunchy exterior.Maple Syrup – Use it to sweeten both the dressing and the dip.Cut off the stems and peel off the outer leaves.Be sure to rinse them well and pat them dry.If some are larger than others, slice them in half.So, try to get sprouts that are more or less the same size, so they cook evenly. Brussels Sprouts are obviously the star of the dish.Trust me if you stick to this recipe, you won’t ever have leftover Brussels sprouts again. The sweet and savory coating and the mayo-mustard dip mask that vegetal taste beautifully. Where poorly cooked Brussels sprouts are mushy, soggy, and downright disappointing, these have the perfect balance of crunchiness and creaminess. If you’re having trouble getting kids to appreciate Brussels sprouts, this recipe is for you.įirst of all, thanks to the Air Fryer, these sprouts will cook in no time – just 10-12 minutes and they’re all set! Made with mayo, maple syrup, and mustard, it takes these Air Fryer Brussel sprouts to the next level. The mix of olive oil, maple syrup, and salt and pepper gives them a sweet, salty, and umami-rich taste that I know you’ll love.īut that’s not all! There’s a dipping sauce too! The textures are terrific, but the flavors are completely addictive, thanks to the luscious dressing.
After all, if they’re not cooked right, they can be a little lackluster.īut these are Brussels sprouts like you’ve never had before! They’re crispy, crunchy, and golden brown on the outside and tender and creamy in the middle. water in a medium skillet over medium, whisking until emulsified.I’ve always enjoyed sprouts, but I understand why some people hate them. Transfer to an airtight container cover and chill. Transfer brussels sprouts to a platter and drizzle sauce over.ĭo ahead: Sauce can be made 2 days ahead. Cook, whisking constantly, until thickened enough to coat the back of a spoon, about 2 minutes. Increase heat to medium-high, whisk in lemon juice (mixture will bubble up quite a bit, then settle). Morton kosher salt and whisk until emulsified, about 1 minute. Add honey, butter, red pepper flakes (add more for extra heat), and 1 tsp. Add ginger and turmeric and cook, stirring, until fragrant and ginger is slightly softened, about 1 minute. Transfer brussels sprouts to air fryer and cook, shaking halfway through, until crispy and golden brown, 7–9 minutes.
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