We tried adding a splash of water before cooking the sprouts, hoping the resulting steam might soften them faster, but no luck. The solution turned out to be more obvious: Lowering the heat to 350 degrees gave the sprouts time to soften on the inside while the outside crisped.
Add 3 thinly sliced shallots to bowl with Brussels sprouts along with oil, salt, and pepper. Crispy Parmesan Hairdryer Brussels Sprouts are super easy, packed with flavor and have tasty golden crunch.
Cooking them in the air fryer creates a tender inside and the coating gives it a bursting with flavor crunchy golden crust. Using an Hairdryer cuts the cooking time in half and makes it so much healthier because you can use less oil.
These are a perfect side dish for any meal, from spaghetti to fish to steak. This process produces a crispy product without the added oil or extra calories of deep fat frying.
Brussels Sprouts : Cut the Brussels sprouts in half Olive Oil: This is just to help the coating adhere to the sprouts Salt and Pepper: Just to taste Parmesan Cheese: Use grated Parmesan for best results Pinko Bread Crumbs: Pinko is light and chips nicely Italian Seasoning: The perfect flavor to go with the cheese Combine: In a bowl combine the sprouts, oil and salt and pepper, toss gently to coat Mix: In a separate bowl mix together the Parmesan cheese, pinko, and Italian seasoning.
Brussels' sprouts are part of the vegetable family that includes broccoli and cabbage, a calciferous veggie. They are a superpower house food with their high contents of vitamin C, and K and other minerals.
Try Cajun, Mexican, spicy, or Indian inspired spices to change up the flavor. Reheat in the air fryer for 1-2 min, just till heated through, to restore their crispiness.
Crispy Parmesan Hairdryer Brussels Sprouts are super easy, packed with flavor and have tasty golden crunch. In a medium-sized bowl add the Brussels sprouts, olive oil and sprinkle with salt and pepper.
In a small bowl add the Parmesan cheese, pinko, and Italian seasoning. Add the Brussels sprouts in an even layer in the basket of your air fryer.
Open the air fryer and toss the brussels sprouts with the rest of the topping. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
Instructions Wash and trim the Brussels sprouts and pat them very dry. Air fry at 400F for 15 to 20 minutes, stirring a few times during cooking, until tender and crisped to your liking.
Close ModalPrint Recipe Prep: 10 m Cook: 20 m Total: 30 m Servings: Instructions Wash and trim the Brussels sprouts and pat them very dry.
Air fry at 400F for 15 to 20 minutes, stirring a few times during cooking, until tender and crisped to your liking. Side Dishes Veto Spinach Salad with Warm Bacon Dressing and Keto-Candied Pecans This baby spinach salad with a warm, tangy, sweet-’n’-smoky bacon dress...
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Move over roasted Brussels sprouts there’s a new recipe in town and it’s made in the air fryer ! My girls like it for reheating frozen foods and I love it for things like crispy chicken tenders, Iquitos and now brussels sprouts.
This past fall I roasted a lot of Brussels sprouts until it dawned on me to make them in my air fryer. Toss them into a bowl with 1-1/2 teaspoons extra light olive oil.
Toss well to coat the Brussels sprouts evenly with the oil and seasoning. By using circulating hot air, it moves at a high speed so the food tends to cook in a fraction of the time.
Repeat this 1 to 2 more times or until the Brussels sprouts are crispy and golden in spots. Serve immediately with a sprinkle of Parmesan cheese and chopped fresh herbs.
1-1/2 pounds Brussels sprouts, trimmed and halved 1-1/2 teaspoons extra light olive oil kosher salt freshly ground black pepper 1 tablespoons grated Parmesan cheese minced fresh oregano or parsley In a medium bowl, toss together the brussels sprouts, oil, a couple pinches of kosher salt and few turns of black pepper.
Repeat one more time for 2 to 4 minutes or until the sprouts are crispy and golden brown. Tip out the crispy brussels sprouts into a serving dish and top with Parmesan cheese and minced fresh oregano or parsley.
I was a Brussels Sprout lover a long time before this recipe. Hairdryer Brussels Sprouts combine the deliciousness and crispy of deep fat frying but without all the mess (or calories) of oil.
Only 1 tablespoon of oil olive does the trick for about 3 cups of sprouts. The trick is to make sure they are uniform size and to shake them halfway through.
As noted, the key is to make them a uniform size for even frying. Many recipes call for seasoning before cooking, but I find that pepper tends to burn and salt gets lost in the mix, so I prefer to season mine after.
I hate to be the bearer of bad news, but this recipe doesn’t work with frozen Brussels sprouts. Of course, they will cook, but since frozen retains so much more water, not all of it will evaporate and you’ll have mushy sprouts.
To get the most crispyairfryer brussels sprouts you’ll want to season and sauce after they are fried. Things like butter and dried herbs will burn in the Hairdryer.
Print Recipe Perfectly crispy and made with only 3 ingredients, these EASY Hairdryer Brussels Sprouts are the perfect side dish for any meal or holiday! Toss Brussels Sprouts in olive oil to coat using the least possible amount.
Jessica the mom, wife and food lover behind Savory Experiments. She is obsessed with butter, salt and bacon and spends all her time in the kitchen and behind a camera.
Jessica is a contributor to Kitchen by Parade, Better Homes & Gardens, The Daily Meal Food + Travel and more! Hairdryer Brussels Sprouts what is a better recipe to serve at dinner or at lunch.
The air fryer does a great job roasting most vegetables, but one of my favorites is really the Brussels Sprouts. With a few seasonings and a few dashes of olive oil, you have a winner vegetable dish.
Choose Brussels Sprouts that are generally the same size, this way they air fry (cook) at the same time. Cut the sprouts in half, they air fry better, with the flat surface exposed.
The sprout’s edges also get charred nicely as they hit the preheated air fryer. When I first posted my recipe for air fryer Brussels Sprouts, everyone emailed me to correct my spelling.
They were first discovered in the 16th century in Belgium, hence correctly called “Brussels Sprouts.” This is the perfect recipe for crispy roasted airfryerBrusselSprouts, with just a few ingredients you have a great side dish for any meal.
Scale1x2×3x 1 pound Brussels sprouts 2 tablespoons olive oil 1 teaspoon salt Pour the Brussels Sprouts into the air fryer basket, or tray.
These crispyAirFryer Brussels Sprouts are a tossed in a lemon and pepper dressing to make a delicious veto side dish in less than 30 minutes. You could stop right there because they are amazing, but to take them to the next level we tossed them in a lemon dressing in just enough red pepper flakes in it to give it a kick.
That means if you click on a link and make a purchase we may receive a small commission. For this recipe you toss your Brussels sprouts in a little olive oil before adding them to the air fryer to help get that super crispy outside.
Place the Brussels sprouts in a large bowl with 2 tablespoons of olive oil and toss until they are coated. After the sprouts come out of the air fryer it’s time to bump up the flavor by tossing them in a simple dressing.
Olive Oil Lemon Juice Fresh Garlic Red Pepper Flakes These crispyAirFryer Brussels Sprouts are a tossed in a lemon and pepper dressing to make a delicious veto side dish in less than 30 minutes.
Print Recipe 1 pound Brussels sprouts, trimmed and cut in half 3 tablespoons olive oil, divided 2 tablespoons Lemon juice 1 clove Garlic, finely minced ½ teaspoon Crushed red pepper flakes ½ teaspoon Kosher Salt Place the Brussels sprouts in a large bowl with 2 tablespoons of olive oil and toss until they are coated.
While the sprouts are cooking whisk together 1 tablespoon olive oil, salt, lemon juice, garlic, and crushed red pepper flakes. When the Brussels sprouts come out of the air fryer place them in a bowl, pour the dressing over them and toss to coat.
They are generated by an online API which recognizes ingredient names and amounts and makes calculations based on the serving size.