Print
Balsamic Maple Brussel Sprouts (Air Fried)
These air fryer Brussel sprouts are so delicious, tender with a crispy exterior. They are generously seasoned with a balsamic and maple syrup marinade. Definitely a must have for the holiday season, impress your guests with this simple yet tasty recipe.
Course Appetisers/Snacks
Cuisine American, British
Prep Time 15 minutes minutes
Cook Time 15 minutes minutes
Total Time 30 minutes minutes
Servings 4 people
Calories 243 kcal
1½ - 2 lb Brussel sprouts (680-900g) 3 tablespoon olive oil (42g) 3 tablespoon balsamic vinegar (48g) 3 tablespoon maple syrup (50g) ½ teaspoon garlic granules (1.5g) ½ teaspoon onion granules (1g) black pepper and pink salt to taste
Peel the outer layer of the sprouts, removing any debris or brown bits.
Cut off the ends and cut the sprouts in half.
Use a colander to rinse the sprouts and blot them dry with kitchen towel.
Place the sprouts in a medium sized bowl.Preheat the air fryer.
Mix together the olive oil, balsamic vinegar, onion granules, garlic granules and maple syrup in a small bowl.
Drizzle and coat the sprouts with the mixture, using your hands to make sure each sprout in completely coated.
Place the sprouts facing upwards in the fryer basket (you may need to do this in batches).
Air fry at 356F/180C for 8-12 minutes, turning the sprouts half way through cooking.
Season with black pepper and pink salt.
Serve accordingly.
Don't overcrowd the basket , instead cook the sprouts in batches if you need to.
If possible, try to use sprouts that are of a similar size as they will cook at the same time.
To determine the readiness of the sprouts, use a fork to prick them. The fork should go through the vegetable very easily and have a caramelized hue.
Be sure to really work the marinade into the sprouts to yield the balsamic/maple taste and to gurantee a dark hue.
If possible, try to buy Brussel sprouts that are sold loosely, this way you can inspect them prior to buying.
Smaller sprouts tend to be sweeter while larger ones are more savoury in taste.
Fresh sprouts should feel quite firm, high green in colour and not soft to the touch.
Refrigerate any leftover sprouts in an airtight container for up to 3 days.
It is best to serve this recipe straight away.
I don't recommend freezing or using frozen sprouts as this will alter the taste and texture.
Save yourself some time by peeling and slicing the sprouts in advance.
Calories: 243 kcal | Carbohydrates: 33 g | Protein: 8 g | Fat: 11 g | Saturated Fat: 2 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 8 g | Sodium: 61 mg | Potassium: 936 mg | Fiber: 9 g | Sugar: 16 g | Vitamin A: 1710 IU | Vitamin C: 193 mg | Calcium: 116 mg | Iron: 3 mg