Air Fryer Recipe
Balsamic Glazed Brussels Sprouts
A delicious and easy-to-make balsamic glazed Brussels sprouts recipe, perfect for air frying.
Ingredients
- 500g Brussels sprouts
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1/4 cup balsamic vinegar
- 1 tablespoon honey or maple syrup
- 1 clove garlic, minced
Method
- Trim the ends of the Brussels sprouts and remove any yellowing leaves. Cut them in half if they are large.
- In a mixing bowl, toss the Brussels sprouts with olive oil, salt, and pepper until they are well coated.
- Preheat your air fryer to 180°C (350°F) for about 5 minutes.
- Place the Brussels sprouts in the air fryer basket in a single layer. Cook for 12-15 minutes, shaking the basket halfway through, until the sprouts are crispy and golden brown.
- While the Brussels sprouts are cooking, combine the balsamic vinegar, honey or maple syrup, and minced garlic in a small saucepan over medium heat. Stir frequently until the mixture reduces to a thicker consistency, about 5-7 minutes.
- Once the Brussels sprouts are done, transfer them back to the mixing bowl. Pour the balsamic glaze over the top and toss until evenly coated.
- Serve immediately as a side dish or a light main course.
Why this works in an air fryer
Halving exposes flat cut faces that brown quickly in the air fryer’s fast convection. Oil improves heat transfer and protects outer leaves while moisture escapes, giving crisp edges. Keeping the balsamic glaze separate prevents its sugars from scorching before the sprouts are tender.
Equipment notes
Assumes a 4–6 litre basket holding 500g sprouts in a loose single layer; smaller baskets need two batches. In a single-drawer model, shake hard halfway and rotate any paler centre sprouts to the edges; in a dual-zone fryer, split between drawers and start checking 2–3 minutes earlier as the thinner layers brown faster.
Common pitfalls
- Sprouts look steamed and olive-green at minute 10, with little browning: the basket is overcrowded or the sprouts were wet; cook in two batches and pat them dry before oiling.
- Outer leaves are black but the centres are firm: the sprouts are too large or the temperature is too aggressive for your model; quarter large sprouts or drop to 170°C and add 3–4 minutes.
- Glaze turns bitter, sticky and almost black in the pan: the balsamic has reduced past syrup stage; loosen immediately with 1–2 teaspoons water and remove from the heat once it coats the back of a spoon.
- Glaze slides off and pools in the bowl: the sprouts are too oily or the glaze is too thin; reduce the glaze for another minute and toss while the sprouts are hot so it clings to the rough browned surfaces.
Variations & substitutions
- Use maple syrup instead of honey for a darker, less floral glaze; it reduces similarly but can taste slightly more caramelised, so watch the final minute closely.
- Add 30g chopped walnuts or pecans for the last 2–3 minutes of air frying; adding them earlier risks scorching because nuts brown faster than sprouts.
- Swap half the balsamic vinegar for lemon juice for a sharper finish; reduce it a little less, as lemon stays thinner and fresher than balsamic.
- Finish with grated Parmesan after glazing rather than before cooking; cheese added in the fryer can burn, while residual heat softens it without making it greasy.
Storage & reheating
Keep leftovers chilled for up to 3 days, then reheat in the air fryer at 170°C for 4–6 minutes, adding any extra glaze after reheating so the sugars do not burn.
Nutrition
Calories: 250
