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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
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 people
Calories 243kcal
Author Charla

Ingredients

  • 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

Instructions

  • 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.

Notes

  • 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.

Nutrition

Calories: 243kcal | Carbohydrates: 33g | Protein: 8g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 61mg | Potassium: 936mg | Fiber: 9g | Sugar: 16g | Vitamin A: 1710IU | Vitamin C: 193mg | Calcium: 116mg | Iron: 3mg