Caramelized and crispy brussels sprouts with a balsamic glaze. The outer leaves get chip-like crispy while the center stays tender.
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🧂 Ingredients
- 500 g
- 1 tbsp
- 1 tbsp
- 0.5 tsp
- 0.25 tsp
📝 Instructions
Step 1
Trim brussels sprouts and halve them. Remove any loose outer leaves (save them — they make great chips).
💡 Flat cut side = more contact with hot air = more browning.
Step 2
Toss with olive oil, salt, and pepper.
Step 3
Place cut-side down in air fryer basket in a single layer.
Step 4
Cook at 190°C (375°F) for 10-12 minutes, shaking once halfway.
Step 5
Drizzle with balsamic vinegar. Toss and serve immediately.
🔬 The Science
Brussels sprouts are miniature cabbages with tightly packed leaves. When halved and placed cut-side down, the flat surface maximizes contact with hot air, promoting the Maillard reaction. The loose outer leaves dehydrate faster than the dense center, creating a textural contrast between crispy exterior and tender interior.
FAQ
❓ Bitter taste?
Overcooking causes bitterness. At 12 minutes they should be sweet and nutty. Older sprouts tend to be more bitter than fresh ones.