Air Fryer Brussels Sprouts Recipe

<ul class="ingredients-main-list"> <li class="ingredients-single-item">500g Brussels sprouts, trimmed and halved</li> <li class="ingredients-single-item">2 tbsp olive oil</li> <li class="ingredients-single-item">3 cloves garlic, minced</li> <li class="ingredients-single-item">1 tsp sea salt</li> <li class="ingredients-single-item">1/2 tsp freshly ground black pepper</li> <li class="ingredients-single-item">2 tbsp balsamic glaze (or 60ml balsamic vinegar reduced)</li> <li class="ingredients-single-item">2 tbsp grated Parmesan cheese (optional)</li> <li class="ingredients-single-item">1 tsp fresh thyme leaves (optional)</li> </ul>

<ul class="equipment-main-list"> <li class="equipment-single-item">Air fryer</li> <li class="equipment-single-item">Mixing bowl</li> <li class="equipment-single-item">Small saucepan (if making balsamic reduction)</li> </ul>

<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> Trim the Brussels sprouts by cutting off the tough stem ends and removing any yellowed or damaged outer leaves. Cut each sprout in half lengthwise through the stem. This creates more surface area for caramelization, which is key for developing flavor. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> Place the halved Brussels sprouts in a large mixing bowl. Drizzle with olive oil, add minced garlic, salt, and pepper. Toss thoroughly to ensure each sprout is evenly coated. The oil is essential not just for flavor but for conducting heat evenly across the surface of the vegetables. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> Preheat your air fryer to 180°C for 3 minutes. This step is important as starting with a hot air fryer promotes immediate browning and prevents soggy vegetables. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> Transfer the seasoned Brussels sprouts to your air fryer basket, arranging them cut-side down in a single layer. Don't overcrowd the basket - work in batches if necessary, as overcrowding will create steam and prevent proper crisping. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> Air fry the Brussels sprouts at 180°C for 8 minutes, then shake the basket to redistribute them. Continue cooking for another 3-5 minutes until they're deep golden brown with crispy edges and tender centers. You'll know they're done when you can easily pierce them with a fork but they still maintain some structure. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> If using store-bought balsamic glaze, warm it slightly. If making your own, pour balsamic vinegar into a small saucepan and simmer over medium heat until reduced by half and thick enough to coat the back of a spoon (about 5-7 minutes). The natural sugars in the vinegar will caramelize, creating a sweet-tart flavor that beautifully complements the sprouts. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> Transfer the hot Brussels sprouts to a serving dish and immediately drizzle with the balsamic glaze. The heat from the sprouts will help the glaze adhere and penetrate slightly. Sprinkle with Parmesan cheese if using – the residual heat will slightly melt the cheese. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> Garnish with fresh thyme leaves for a bright, herbaceous note and serve immediately while the sprouts are still crispy. These are best enjoyed fresh from the air fryer, as they can soften if left to sit too long. </li> </ol>