Air Fryer Recipe
Ginger Soy Glazed Brussels Sprouts
Discover the delightful combination of ginger and soy with Brussels sprouts, a classic vegetable that has enjoyed a culinary renaissance in recent years.
Ingredients
- 500g Brussels sprouts, trimmed and halved
- 2 tablespoons soy sauce
- 1 tablespoon fresh ginger, grated
- 1 tablespoon maple syrup or honey
- 2 tablespoons olive oil
- 1 garlic clove, minced
- 1 teaspoon sesame oil
- Salt and pepper, to taste
- Sesame seeds and chopped spring onions for garnish (optional)
Method
- Preheat your air fryer to 200°C (400°F).
- In a large bowl, combine the soy sauce, grated ginger, maple syrup or honey, olive oil, minced garlic, and sesame oil. Mix until well combined.
- Add the halved Brussels sprouts to the bowl, tossing until they are fully coated with the glaze. Season with salt and pepper to taste.
- Place the glazed Brussels sprouts in a single layer in the air fryer basket. Depending on the size of your air fryer, you may need to cook in batches to avoid overcrowding.
- Air fry for 12–15 minutes, shaking the basket halfway through, until the sprouts are crispy and caramelized on the outside.
- Once cooked, transfer to a serving platter and garnish with sesame seeds and chopped spring onions if desired.
Why this works in an air fryer
Halving exposes flat cut faces that dry quickly under air-fryer convection, so the oil can conduct heat and brown the sprouts before the centres overcook. Soy and maple/honey add sugars and amino acids for fast caramelisation; sesame oil is used for aroma, not as the main high-heat fat.
Equipment notes
Assumes a 5–6 litre basket holding 500g sprouts in one loose layer; smaller 3–4 litre baskets need two batches. In a single-drawer model, shake well and rotate any edge pieces inward; in a dual-zone fryer, split evenly between drawers and start checking 2 minutes early as the thinner layer browns faster.
Common pitfalls
- Sprouts are pale and steaming at minute 10: the basket is overcrowded or the sprouts were wet; cook in two batches and pat the trimmed sprouts dry before coating.
- Glaze is blackened but the centres are still firm: the sugars caught before the sprouts softened; drop to 190°C and add 2–3 minutes, cutting very large sprouts into quarters next time.
- Flat sides are browned but outer leaves are leathery: there is too little oil coverage; toss again before cooking so the loose leaves get a thin film of fat rather than drying out.
- Sprouts taste harshly salty after cooking: soy sauce has reduced too far; use low-salt soy or reduce added salt, then finish with spring onion or a squeeze of lime to balance.
Variations & substitutions
- Use tamari instead of soy sauce for a gluten-free version; it browns similarly but can taste slightly stronger, so hold back on extra salt.
- Swap maple syrup for runny honey for a stickier, darker glaze; check a minute earlier because honey scorches more readily.
- Add 1 teaspoon gochujang or sriracha to the glaze for heat; the extra chilli paste makes the coating thicker, so toss thoroughly to avoid hot spots.
- Use avocado oil or rapeseed oil instead of olive oil for a more neutral flavour; both tolerate the 200°C air-fryer heat well and let the ginger and sesame come through.
Storage & reheating
Keep leftovers chilled in an airtight container for up to 3 days, then reheat in the air fryer at 180°C for 4–6 minutes, shaking once, until hot and the edges crisp again.
Nutrition
Calories: 250
