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Brussels Sprouts · Air Fryer Balsamic

Air Fryer Brussels Sprouts with Balsamic Honey Glaze

4

Hands-free cooking

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Before you start

Gather your ingredients

  • Swaps for olive oil

    Instead of olive oil

    • Avocado oil or another neutral oil: The same amount. No olive flavor; avocado oil handles higher heat.
    • Butter: The same amount. Richer and nutty when browned.
    • A neutral oil + more seasoning: The same amount. Dressings lose the fruity, peppery note; a little extra lemon, garlic or mustard makes up for it.

    More for olive oil

  • Swaps for kosher salt

    Instead of salt

    • Table salt or fine sea salt: About half as much as Diamond Crystal kosher, about ¾ as much as Morton kosher. The same saltiness when measured this way.
    • Salt by weight: 1 tsp is about 6 grams of table salt, 5 grams of Morton kosher, 3 grams of Diamond Crystal kosher. The most reliable way to swap, especially in baking and brines.

    More for salt

  • Swaps for balsamic vinegar

    Instead of vinegar

    • Red wine vinegar + a little sugar: 1 tbsp red wine vinegar + ½ tsp sugar or honey for each 1 tbsp balsamic. Thinner and sharper; a decent stand-in for cooking, not for drizzling.
    • Lemon or lime juice: The same amount. Fresh citrus flavor instead of vinegar's bite.

    More for vinegar

  • Swaps for honey

    Instead of honey

    • Maple syrup: The same amount. Thinner, with a maple flavor; a little less sweet.
    • Agave syrup: A little less (about ¾ the amount). Sweeter and very neutral; thinner.
    • Light corn syrup or golden syrup: The same amount. Less sweet and neutral (golden syrup tastes buttery).

    More for honey

    Don't give honey, even baked into food, to babies under 1 year old.

Step 1 of 5

Heat the air fryer to 375°F.

375°F

Step 2 of 5

Toss the sprouts with the oil, salt and pepper in a bowl until every cut side is coated.

Step 3 of 5

Spread the sprouts in the basket, cut sides down as much as you can, and air-fry, shaking the basket halfway, until
browned (how to brown) Brown Cook food in a hot pan until its surface turns brown, which adds rich, roasted flavor. 1. Pat the food dry; for ground meat, let the pan get hot first.2. Add a little oil and spread the food in one layer.3. Leave it alone for a few minutes so the bottom browns, then turn or break it up.4. Work in batches if it won't fit in one layer.5. Pour off extra fat if the recipe says to. Done when: Most surfaces are brown, not gray, and the bottom of the pan has browned bits (they are flavor, not burn). Safety: Hot oil spatters: dry the food first, lay it in the pan moving away from you, and keep a lid nearby. Never put water on an oil fire; slide the lid over it and turn off the heat. Browned outside doesn't mean cooked inside: ground beef needs 160°F, poultry 165°F.How to brown meat and vegetables: mistakes to avoid
and tender when poked with a knife.

375°F

Step 4 of 5

Stir the balsamic vinegar and honey together in the same bowl.

Step 5 of 5

Tip the hot sprouts into the bowl, toss them in the glaze and serve right away.

All done

Enjoy!

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Ingredients

  • Swaps for olive oil

    Instead of olive oil

    • Avocado oil or another neutral oil: The same amount. No olive flavor; avocado oil handles higher heat.
    • Butter: The same amount. Richer and nutty when browned.
    • A neutral oil + more seasoning: The same amount. Dressings lose the fruity, peppery note; a little extra lemon, garlic or mustard makes up for it.

    More for olive oil

  • Swaps for kosher salt

    Instead of salt

    • Table salt or fine sea salt: About half as much as Diamond Crystal kosher, about ¾ as much as Morton kosher. The same saltiness when measured this way.
    • Salt by weight: 1 tsp is about 6 grams of table salt, 5 grams of Morton kosher, 3 grams of Diamond Crystal kosher. The most reliable way to swap, especially in baking and brines.

    More for salt

  • Swaps for balsamic vinegar

    Instead of vinegar

    • Red wine vinegar + a little sugar: 1 tbsp red wine vinegar + ½ tsp sugar or honey for each 1 tbsp balsamic. Thinner and sharper; a decent stand-in for cooking, not for drizzling.
    • Lemon or lime juice: The same amount. Fresh citrus flavor instead of vinegar's bite.

    More for vinegar

  • Swaps for honey

    Instead of honey

    • Maple syrup: The same amount. Thinner, with a maple flavor; a little less sweet.
    • Agave syrup: A little less (about ¾ the amount). Sweeter and very neutral; thinner.
    • Light corn syrup or golden syrup: The same amount. Less sweet and neutral (golden syrup tastes buttery).

    More for honey

    Don't give honey, even baked into food, to babies under 1 year old.