Air Fryer Garlic Rosemary Brussels Sprouts Recipes

GARLIC-ROSEMARY BRUSSELS SPROUTS

Steps:

• Preheat oven to 425°. Place first 4 ingredients in a small microwave-safe bowl; microwave on high 30 seconds., Place Brussels sprouts in a 15x10x1-in. pan; toss with 3 tablespoons oil mixture. Roast 10 minutes., Toss bread crumbs with rosemary and remaining oil mixture; sprinkle over sprouts. Bake until crumbs are browned and sprouts are tender, 12-15 minutes. Serve immediately.

AIR-FRYER BRUSSELS SPROUTS WITH GARLIC, BALSAMIC AND SOY

Steps:

• Heat air fryer to 400 degrees, if preheating is necessary.
• Place brussels sprouts in the air fryer basket; drizzle with 1 tablespoon oil and the salt. Fry for 15 minutes, shaking basket or stirring the sprouts halfway through.
• Sprinkle sprouts with garlic. Continue to fry until the garlic is golden brown, another 2 to 4 minutes.
• Meanwhile, in a small saucepan, bring balsamic vinegar to a simmer. Continue to simmer until thickened and starting to look syrupy, adjusting heat as necessary to prevent burning, 2 to 3 minutes. (Keep a close eye on it; it will go from reduced to burned very quickly.) Remove from heat and whisk in 2 tablespoons oil, the lime juice and the soy sauce.
• Transfer brussels sprouts to a serving platter and drizzle with balsamic dressing. Squeeze more lime juice on top to taste.

SIMPLE AIR FRYER BRUSSELS SPROUTS

Steps:

• Preheat the air fryer to 390 degrees F (200 degrees C) for 15 minutes.
• Place Brussels sprouts, olive oil, garlic powder, salt, and pepper in a bowl and mix well. Spread evenly in the air fryer basket. Cook for 15 minutes, shaking the basket halfway through the cycle.

AIR-FRYER GARLIC-ROSEMARY BRUSSELS SPROUTS

Steps:

• Preheat air fryer to 350°. Place first 4 ingredients in a small microwave-safe bowl; microwave on high 30 seconds., Toss Brussels sprouts with 2 tablespoons oil mixture. Place Brussels sprouts on tray in air-fryer basket; cook 4-5 minutes. Stir sprouts. Cook until sprouts are lightly browned and near desired tenderness, about 8 minutes longer, stirring halfway through cooking time., Toss bread crumbs with rosemary and remaining oil mixture; sprinkle over sprouts. Continue cooking until crumbs are browned and sprouts are tender, 3-5 minutes. Serve immediately.

AIR FRYER BRUSSEL SPROUTS

Steps:

• Trim your brussel sprouts by cutting off the stem. Then slice them in half length-wise. If you have really large brussel spouts, you can cut them in fourths. Add them to a large mixing bowl.
• Mix your ingredients for the sauce together. In a small bowl, add the oil, coconut aminos, honey, garlic, ginger, red pepper flakes, and salt and pepper. Then pour the sauce over the brussel sprouts and mix well. You really want to make sure they all have an even coating on them. Add brussel sprouts to your air fryer basket. If there is any remaining sauce in the bottom of the bowl, make sure to pour it on them (I suggest using a spatula).
• Spread them out evenly in your air fryer basket. It is okay if some are on top or overlapping. Set to 400 degrees for 10 minutes. At the 10-minute mark, remove the basket and shake well (best to do it over the sink). Continue to cook for another 6-8 minutes until golden brown and crispy. Top with optional topping if you like and enjoy!

AIR FRYER BRUSSELS SPROUTS RECIPE

Steps:

• Enjoy!

BACON AND BRUSSELS SPROUTS WITH ROSEMARY GARLIC JUS

Steps:

• Cook 4 strips of bacon in the oven at 400°F for 15-20 minutes.
• Reserve 3 tbsp of rendered bacon fat.
• Place bacon on a paper towel lined plate to absorb excess fat.
• Trim the roots off of your Brussels sprouts and cut them into halves.
• Place a skillet over medium-high heat, add the 3 tbsp of rendered bacon fat, bring them up to temperature.
• While waiting for the pan to warm up, use a garlic press on your clove of garlic and add the pressed garlic to your chicken broth, along with 1/4 tsp of dry powdered turmeric.
• Once the pan is hot enough, begin adding your Brussels sprouts at the handle and continuing in a counter-clockwise motion.
• Let the sprouts cook for about 3 minutes, until the flat side becomes nice and brown.
• Carefully flip the sprouts in the same order as you placed them to insure they brown evenly.
• Add 1/2 of the chicken stock to the pan, along with a sprig of rosemary (make sure the rosemary is submerged in the broth).
• Transfer the pan to the over.
• Continue cooking the sprouts for an additional 3-6 minutes until they are fork-tender.
• If your chicken stock evaporates too much, add a splash of water to keep the pan moist.
• While waiting for the sprouts to finish cooking, chop the 4 strips of bacon in 1/2 inch strips and set them aside.
• Remove brussels from the oven, continue simmering the broth on the stovetop until the pan is nearly dry.
• Remove the sprig and any bits of rosemary.
• In a small bowl, whisk 1 tbsp corn starch with 1 tbsp water until they're combined
• Add the remaining 1/2 cup of broth to the pan and slowly whisk in the corn starch/water blend.
• Bring the sauce to a simmer.
• Arrange the brussels sprouts onto a plate by piling them on top of each other, with a layer of bacon, then a layer of sprouts and so on.
• Dizzle the jus over top of the dish and around the sides.
• Serve and enjoy!