Air fryer Brussel sprouts recipe (3 ways)
Recipe for how to cook Brussels sprouts in the air fryer, plus 3 ways to serve them: with balsamic glaze, Parmesan-garlic or yogurt-miso sauce. Crispy, caramelized perfection!
Servings: 4
Calories: 109kcal
Ingredients
For the sprouts:
- 1 lb. (450 grams) Brussels sprouts, trimmed and halved
- 2 tablespoons (22 grams) olive oil
- Salt and pepper to taste
- ½ teaspoon dried garlic powder
For the Balsamic glaze:
- 2 tablespoons (22 grams) olive oil
- 2 tablespoons (30 grams) balsamic vinegar
- 1 tablespoon (16 grams) maple syrup or honey or brown sugar
- 1 teaspoon mustard
- 1 pinch of salt
For the Parmesan cheese sauce:
- ½ cup (40 grams) grated Parmesan cheese
- ¼ cup (30 grams) roasted pistachios or pine nuts
- 3 tablespoons (35 grams) mild olive oil or neutral tasting vegetable oil
- ½ teaspoon dried garlic powder or ½ garlic clove, minced
- ½ teaspoon lemon zest, optional
For the yogurt-miso sauce:
- ⅔ cups (160 grams) Greek yogurt
- 1 tablespoon (15 grams) white miso paste
- 1 teaspoon dried thyme
Instructions
- Preheat your air fryer to 380°F (190°C).
- In a large bowl, toss the Brussels sprouts with the olive oil, the salt and the pepper.
- Place the Brussels sprouts in the air fryer basket, making sure not to overcrowd.
- Cook for 13-15 minutes, or until crispy and tender, shaking the basket and tossing the Brussel sprouts 2-3 times during cooking. Don't be afraid if they get dark brown, that's where the flavor is.
- When the Brussels sprouts are done, add the garlic powder (and optionally a bit more salt) and toss to mix well.
For the Balsamic glaze:
- Transfer all of the ingredients to a jar or shaker, close well with the lid and shake vigorously until homogenized. If you want a thicker consistency, add one more tablespoon of balsamic vinegar and cook this glaze over medium heat until it becomes sticky.
For the Parmesan sauce:
- Grind all the ingredients in a mortar or process in a mini chopper until the mixture looks like a pesto sauce. Alternatively, finely chop the nuts and mix well with a fork.
For the yogurt miso sauce:
- Transfer all of the ingredients to a small bowl and mix well with a spoon.
Notes
- Instead of making your own, you can also buy a bottle of balsamic glaze (or balsamic cream) from the store.
- Instead of the yogurt-miso sauce, you can also use tzatziki sauce.
- I usually serve my sauce of preference next to the cooked Brussels sprouts or drizzled over them. However, the balsamic glaze and the Parmesan sauce can be cooked with the sprouts. Add it to the sprouts 3-4 minutes before the end of cooking time. I don't suggest doing the same with the yogurt-miso sauce, because it will kill the probiotics.
- Instead of serving the sprouts with the Parmesan sauce you can just sprinkle them with ½ cup grated Parmesan and continue cooking for 1-2 minutes, until the cheese has melted.
- Use a mild olive oil for the Parmesan sauce, otherwise it can be a bit bitter.
Nutrition
Calories: 109kcal
