Ingredients:
- 1 lb (450 g) Brussels Sprouts, trimmed and halved
- 2 tbsp Olive Oil (or Avocado Oil)
- 1 tsp Kosher Salt
- 1/2 tsp Freshly Ground Black Pepper
- 1/2 tsp Garlic Powder
- 1/2 cup Balsamic Vinegar
- 1 tsp Maple Syrup or Honey (optional for glaze)
Instructions:
- Preparation: Trim the tough bottoms off the Brussels sprouts, remove any yellowed or loose outer leaves, and slice each sprout in half lengthwise.
- Washing and Drying: Wash the sprouts in a colander, then dry them completely using a salad spinner or by patting them down with a clean tea towel. This step is crucial for achieving maximum crispiness.
- Seasoning: Place the dried, halved sprouts in a mixing bowl. Drizzle with the olive oil, kosher salt, black pepper, and garlic powder. Toss vigorously until every piece is evenly coated.
- Preheat the air fryer to 400°F (200°C) for 3–5 minutes.
- Load the Basket: Transfer the seasoned Brussels sprouts to the air fryer basket. Do not overcrowd; the sprouts must be in a single layer (cook in two batches if necessary).
- Initial Cook: Cook for 6 minutes at 400°F (200°C). After 6 minutes, open the basket and give the sprouts a vigorous shake to redistribute them.
- Finish Cooking: Cook for a further 6–9 minutes, until the leaves are visibly crispy and charred and the centers are tender when pierced with a fork.
- Prepare Glaze (Optional): While sprouts cook, combine the 1/2 cup balsamic vinegar and 1 tsp maple syrup or honey in a small saucepan. Bring to a gentle simmer and reduce, stirring occasionally, until it thickens and coats the back of a spoon (about 5–8 minutes). Remove from heat.
- Serve: Transfer the hot, crispy Air Fryer Brussels Sprouts to a serving bowl. Drizzle generously with the prepared balsamic glaze (or use a store-bought version). Toss lightly and serve immediately.