Air Fryer Recipe
Sriracha Honey Glazed Brussels Sprouts
A delicious and easy-to-make Sriracha honey glazed Brussels sprouts recipe, perfect for air frying.
Ingredients
- 500g Brussels sprouts, halved
- 2 tablespoons olive oil
- 2 tablespoons honey
- 2 tablespoons Sriracha sauce
- 1 tablespoon soy sauce
- 1 clove garlic, minced
- Salt and pepper to taste
- Sesame seeds, for garnish (optional)
Method
- Preheat your air fryer to 180°C (360°F).
- In a large bowl, toss the halved Brussels sprouts with olive oil, ensuring they are well-coated.
- Spread them in an even layer in the air fryer basket.
- Cook for 10-12 minutes, shaking the basket halfway through to ensure even cooking.
- While the sprouts are cooking, combine the honey, Sriracha sauce, soy sauce, and minced garlic in a small bowl. Mix until well blended.
- Once the Brussels sprouts are done, transfer them back to the bowl. Drizzle the Sriracha honey glaze over the top and toss to coat evenly.
- Return the glazed Brussels sprouts to the air fryer basket and cook for an additional 3-5 minutes, until they are a lovely golden brown.
- Remove from the air fryer, season with salt and pepper, and sprinkle with sesame seeds, if using.
- Serve hot and enjoy!
Why this works in an air fryer
Halving exposes flat, dry cut faces that brown quickly under the air fryer’s fast convection, while a light oil film improves heat transfer. Adding the honey-Sriracha glaze after the first cook prevents the sugars and garlic scorching before the sprout centres soften, then the final blast thickens the glaze into a sticky coating.
Equipment notes
Assumes a 4–5 litre basket where 500g halved sprouts fit in a mostly single layer; in a single-drawer model keep the cut sides spread out and shake well, while in a dual-zone air fryer split between drawers and expect the smaller, fuller drawers to need 1–2 minutes longer or a mid-cook swap if one side runs hotter.
Common pitfalls
- Sprouts look steamed and pale at 10 minutes? The basket is overcrowded or the sprouts were wet; pat them dry next time and cook in two batches, or add 3–5 minutes before glazing.
- Black specks appear before the sprouts are tender? The glaze went in too early or the air fryer runs hot; scrape off burnt garlic/sugar, lower to 170°C and only glaze for the final 2–3 minutes.
- Outer leaves are crisp but the cores are hard? The sprouts are too large or unevenly cut; quarter large ones so the dense stem end cooks before the glaze caramelises.
- Glaze slides off and pools in the basket? The sprouts are too oily or not hot enough when tossed; use just enough oil to coat and return them immediately to the air fryer to reduce the sauce.
Variations & substitutions
- Use maple syrup instead of honey for a looser glaze and slightly less browning, so give the final glazed cook the full 5 minutes.
- Swap soy sauce for tamari to keep it gluten-free; it behaves similarly but can taste saltier, so season at the end cautiously.
- Add a teaspoon of rice vinegar or lime juice to the glaze for sharper heat; the extra acidity thins the coating, so reduce it briefly in the air fryer rather than adding more liquid.
- Scatter chopped cashews or peanuts over the sprouts for the last 1–2 minutes only, as nuts toast quickly in convection and can burn if added with the glaze.
Storage & reheating
Keep refrigerated in an airtight container for up to 3 days, then reheat in the air fryer at 170°C for 4–6 minutes until hot and re-sticky.
Nutrition
Calories: 120
