Air-Fried Brussels Sprouts with Balsamic
High temperature roasting is a great technique to use when cooking brussels sprouts. It cooks them quickly, and creates addictively crispy, crunchy edges. Brussels sprouts have a pleasant bitterness to them. Tossing them at the end with honey and balsamic rounds out all of the flavors, adding sweetness and a nice vinegary punch. Don’t worry if some of the leaves fall off of the sprouts. Be sure to add them to the baking sheet with the sprouts. They will crunch up nicely while they roast.
1 pound(s), halved or quartered if large
- Preheat the air fryer to 375°F. In a medium bowl, toss the sprouts, oil, salt, and pepper to coat. Transfer to the air-fryer basket. Cook the sprouts in the air fryer, shaking the basket halfway through cooking, until crispy and browned, about 15 minutes. Wipe out the same bowl. Add the vinegar and honey and whisk to combine. Return the sprouts to the bowl and toss to coat. Serve immediately.
- To cook in the oven, preheat the oven to 425°F. On a sheet pan, toss the Brussels sprouts, oil, salt, and black pepper and spread out into an even layer. Roast until the sprouts are tender and charred in spots, about 15 minutes. In a medium bowl, whisk the vinegar and honey. Add the sprouts and toss to coat.
- Serving size: about ½ cup