Crunchy Brussels Sprouts
From The Instant Air Fryer Bible by Bruce Weinstein and Mark Scarbrough
CRUNCHY BRUSSELS SPROUTS
|STEP BY STEP||For all Vortex and Omni models||Makes 6 servings|
We grew up on steamed, mushy Brussels sprouts, which could explain our aversion to them until we learned to roast them in the oven. But we knew nothing about an air fryer! It can turn the little bundles of green goodness into browned and even charred bits of culinary bliss.
Our recipe yields lots of brown spots, even a few blackened ones, with some of the leaves turned decidedly crunchy. You might like Brussels sprouts less “done.” If so, stop the cooking 2 or 3 minutes before we suggest.
1 1/2 pounds Brussels sprouts
Olive oil spray
1 teaspoon table or kosher salt
1. Quarter any large Brussels sprouts through the stem and halve the smaller ones.
2. Put the Brussels sprout pieces in a medium bowl and generously coat them with olive oil spray. Toss well and spray them again.
3. Toss again, season with salt, and toss one more time, spraying as needed until they’re all glistening and well coated.
4. Set the machine to air fry. Set the temperature to 400°F and the time to 15 minutes (which will be a little more than you need). Press start.
5. When the machine beeps, indicates ADD FOOD, or is heated to the proper temperature, pour the Brussels sprout pieces into the basket or onto the tray in as close to a loose, even layer as possible. They should not be stacked more than two deep, maybe three deep if you’re very assiduous about rearranging them as they cook. Use separate trays or work in batches as necessary.
6. Air-fry, tossing and rearranging the pieces every 4 minutes but otherwise ignoring any TURN FOOD indicator, until well browned, even visibly crunchy in places, about 14 minutes. If you’ve used multiple trays, swap them top to bottom at about the halfway point in the cooking process. After 8 minutes, they will start to brown in spots. After 12 minutes, their outer leaves will become crispy and start to char.
7. Turn off the machine and pour the Brussels sprout pieces into a serving bowl. Cool for a minute or two before serving hot.
Upgrade This Recipe!
•Add up to 1 teaspoon red pepper flakes with the salt.
•Or make Brussels sprout hash by using only 1 pound of Brussels sprouts, prepped as directed. Before cooking the sprouts, lightly coat 1/2 pound frozen unseasoned hash brown cubes (not shredded hash browns) with olive oil spray and air-fry at 400°F for 10 minutes, tossing twice. Then add the prepared Brussels sprouts, as well as 1 small red onion, peeled and cut into quarters. Cook as directed, tossing often, for about 14 more minutes.
Leftovers should be stored under plastic wrap in the fridge for up to 3 days. They need to be sprayed with oil before reheating in a 350°F air fryer for 2 to 3 minutes, tossing at least once.
Excerpted from THE INSTANT AIR FRYER BIBLE by Bruce Weinstein and Mark Scarbroughl. Copyright © 2022 from Voracious Books, an imprint of Hachette Book Group.
Bruce Weinstein and Mark Scarbrough are a trusted, popular guides for all things Instant Pot, and they bring this wisdom to this fully authorized book showing how to make the most of your Instant air fryer--regardless of size or model. A perfectly suited manual for beginners just learning about their new device, as well as those looking to explore new recipes, The Instant Air Fryer Bible is an essential step-by-step guide for the modern kitchen.
Start with the absolute best techniques for getting perfect results from the most commonly air-fried foods—from the instructions that are missing on your bag of frozen tater tots to the how-tos for a perfectly air-fried piece of chicken or salmon—then upgrade those basics with a wide variety of starters, sides and mains such as:
- Crunchy Chicken Fingers
- Zucchini Sticks
- Blooming Onion
- Spice-Rubbed Baby Back Ribs
- Healthy Salmon Steaks
- Party Mix
- Fried Okra
- And even breakfasts and desserts like Donuts, Breakfast Links Done Better, and more!