📝 About This Recipe
Elevate the humble sprout into a gourmet masterpiece with this air-fried sensation that balances earthy sweetness with a sophisticated tang. By utilizing high-heat air circulation, we achieve a shatteringly crisp exterior and a tender, buttery core without the grease of traditional frying. Finished with a luscious balsamic reduction and a hint of smoky heat, these sprouts are designed to convert even the most adamant vegetable skeptics.
🥗 Ingredients
The Sprouts
- 1.5 pounds Brussels Sprouts (trimmed and halved vertically)
- 2 tablespoons Extra Virgin Olive Oil (high quality for better flavor)
- 3/4 teaspoon Kosher Salt (adjust to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1/2 teaspoon Garlic Powder
- 1/4 teaspoon Smoked Paprika (for a subtle depth)
The Balsamic Glaze
- 1/2 cup Balsamic Vinegar (standard grade is fine for reducing)
- 1 tablespoon Honey (or maple syrup for vegan option)
- 1 teaspoon Dijon Mustard (acts as an emulsifier)
The Finishing Touches
- 1/4 cup Parmigiano-Reggiano (freshly grated)
- 3 tablespoons Toasted Walnuts (roughly chopped)
- 2 tablespoons Dried Cranberries (for a pop of sweetness)
- 1 tablespoon Fresh Parsley (finely chopped)
- 1 teaspoon Lemon Zest (from half a lemon)
👨🍳 Instructions
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1
Preheat your air fryer to 380°F (195°C). Allowing the unit to heat for at least 5 minutes ensures the sprouts sear immediately upon contact.
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2
Wash the Brussels sprouts thoroughly in cold water. Pat them completely dry with a kitchen towel; moisture is the enemy of crispiness.
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3
Trim the woody stem ends and slice each sprout in half lengthwise. If you have particularly large sprouts, consider quartering them for uniform cooking.
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4
In a large mixing bowl, toss the halved sprouts with olive oil, salt, pepper, garlic powder, and smoked paprika until every crevice is coated.
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5
Place the sprouts in the air fryer basket in a single layer. If your air fryer is small, work in batches to avoid crowding, which causes steaming rather than roasting.
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6
Air fry for 15-18 minutes. Every 5 minutes, remove the basket and give it a vigorous shake to ensure even browning on all sides.
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7
While the sprouts cook, prepare the glaze. Combine balsamic vinegar and honey in a small saucepan over medium-low heat.
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8
Simmer the balsamic mixture for 8-10 minutes until it reduces by half and coats the back of a spoon. Whisk in the Dijon mustard at the very end.
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9
Check the sprouts at the 15-minute mark. They are done when the outer leaves are dark brown and crispy, and the centers are fork-tender.
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10
Transfer the hot sprouts back to the large mixing bowl. Immediately toss with the warm balsamic glaze while they are still sizzling.
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11
Add the toasted walnuts, dried cranberries, and grated Parmigiano-Reggiano, tossing gently to incorporate.
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12
Garnish with fresh parsley and lemon zest for a bright, aromatic finish. Serve immediately while the contrast between the crisp leaves and sticky glaze is at its peak.
💡 Chef's Tips
Always dry your sprouts thoroughly after washing to ensure the oil adheres and the leaves crisp up rather than steam. Don't discard the loose leaves that fall off during cutting; toss them in the oil and air fry them—they become delicious 'sprout chips.' If you prefer a spicier kick, add a pinch of red pepper flakes to the initial seasoning mix. For a vegan version, swap the honey for maple syrup and the parmesan for nutritional yeast or vegan feta crumbles. Avoid over-crowding the basket; air needs to circulate around each sprout to create that signature crunch.
🍽️ Serving Suggestions
Pair with a crisp Sauvignon Blanc or a dry hard cider to cut through the richness of the balsamic glaze. Serve alongside a roasted chicken or a pan-seared ribeye steak for a classic bistro-style dinner. Add to a warm grain bowl with quinoa, roasted sweet potatoes, and a dollop of hummus. Top with a poached egg for a sophisticated brunch side dish. Scatter over a bed of creamy polenta or goat cheese mashed potatoes.