Hellllllllooooo! Yes, I know. I’ve abandoned my blog. However, as I’ve shared in the past I do have another job (just hit my 1 year anniversary there) and every other week is full-time for me so that leaves me pretty much no spare time for blogging. Now that I’m a bit more into a schedule, I’m committing to blogging every other week a new recipe. Fingers crossed I can maintain that. 🙂
So these… Bill got an air fryer for father’s day and although we’ve been terribly reluctant to purchase another kitchen gadget, this one has been awesome. Its not huge, fits nicely on the counter and we’ve been loving it for tofu and veggies!
This recipe, like most of mine, is super easy and quite flavorful. You can easily bake in the oven if you don’t have an air fryer too.
This is the link for the air fryer we have and recommend.
1 lb of Brussel sprouts trimmed and halved or quartered if they’re large.
1/4 cup of a good quality aged balsamic vinegar
1 tbl of oil (I used olive oil but any other neutral oil will work)
1 tbl of a quality Dijon mustard
1 tsp of maple syrup
Into a bowl, whisk your balsamic, oil, Dijon and syrup until blended. Add your trimmed Brussel sprouts and toss to coat. I allowed them to marinade a bit in the sauce for about 20 minutes. In the meantime, preheat your air fryer to 375 degrees. Once ready, spoon the Brussel sprouts out and into the basket. Close and set the timer on the air fryer for 10 minutes. At that point, toss them around, then return for another 8-10 minutes or until crispy and perfect.
If you are baking, add the Brussel sprouts to a baking sheet and bake in a preheated oven (375 degrees) for 20-30 minutes, tossing occasionally, and remove when crispy brown edges are evident.
Remove and place on a platter. I drizzled a bit more balsamic over the top and sprinkle with parsley. Enjoy!
Hope you enjoy and try this recipe out. If you do, please leave a comment/review for me.
— Knead to Cook