Air Fryer Recipe
Honey Sriracha Glazed Brussels Sprouts
Brussels sprouts are transformed into a delightful dish with a honey sriracha glaze, cooked perfectly in an air fryer.
Ingredients
- 500g Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- 2 tablespoons honey
- 1 tablespoon sriracha sauce
- 1 tablespoon soy sauce
- 1 clove garlic, minced
- Salt and pepper, to taste
Method
- Preheat your air fryer to 190°C (375°F) for 5 minutes.
- In a large bowl, toss the trimmed and halved Brussels sprouts with olive oil, salt, and pepper.
- Place the Brussels sprouts in the air fryer basket in a single layer.
- Cook for 10-12 minutes, shaking halfway through, until they are tender and slightly crispy on the edges.
- While the Brussels sprouts are air frying, prepare the glaze by mixing honey, sriracha sauce, soy sauce, and minced garlic in a small bowl.
- Once the Brussels sprouts are cooked, transfer them to a serving bowl and drizzle the honey sriracha glaze over them.
- Toss well to coat evenly.
- Serve immediately.
Why this works in an air fryer
Halving exposes flat cut faces that brown quickly under rapid convection, while a light oil film improves heat transfer and crisp edges. Keeping the honey glaze off until after cooking prevents the sugars from scorching before the sprouts soften, so you get roasted bitterness balanced with sweet heat.
Equipment notes
Timing assumes a 5–6 litre basket with the sprouts in one loose layer; smaller baskets may need two batches. In a single-drawer model, shake hard at halfway to redistribute edge and centre pieces. In a dual-zone fryer, split evenly between drawers and start checking 2 minutes early, as thinner loads brown faster.
Common pitfalls
- Blackened sticky spots before the sprouts are tender? The glaze went in too early or dripped onto hot metal; cook the sprouts plain, then toss with glaze off the heat.
- Steamed, khaki sprouts with little browning after 12 minutes? The basket is overcrowded or the sprouts were wet; dry them well and cook in a single layer, adding 2–4 minutes if needed.
- Loose leaves turning dark while the cores stay firm? The sprouts are very uneven in size; quarter large sprouts and leave small ones halved so the centres cook at the same rate.
- Watery glaze pooling in the bowl instead of clinging? The sprouts were not hot enough or too much moisture remained; return them to the air fryer for 1–2 minutes, then toss with the glaze immediately.
Variations & substitutions
- Maple syrup can replace honey; it is thinner and slightly less sticky, so toss just before serving rather than letting it sit.
- Tamari can replace soy sauce for a gluten-free version; it is often a little stronger, so start with slightly less salt in the seasoning.
- Add lime juice after glazing for sharper balance; do not add it before air frying, as extra moisture slows browning.
- Use gochujang instead of sriracha for a deeper chilli paste flavour; loosen it with a teaspoon of warm water so it coats evenly.
Storage & reheating
Keep leftovers chilled for up to 3 days and reheat in the air fryer at 180°C for 3–5 minutes, adding any extra glaze after reheating to avoid scorching.
Nutrition
Calories: 250
