Recipe: Air fried crispy parmesan Brussels sprouts
I’ve had an air fryer for years. (Well, I should say I’m on my third air fryer. The first one was too small. The second one’s components burned out in 5 months. And the third has a proud place on nearly-bare kitchen counters since I got it. We use it daily – even for toast!)
I think air fryers are a great addition to any home cook’s arsenal. And many are on sale as you read this.
Does it really fry? No, it’s basically a small convection oven with a fan that pushes the hot air around the food you are cooking. This rapid circulation makes the food crisp, much like deep frying, but without all the oil.
The one I finally settled on (the third time around), includes a toast function and a rotisserie. (Yes, you can ‘air fry’ a very small bird for rotisserie chicken. It’s done in 30 minutes and as perfect as the ones you get in the grocery store.) So no more toaster. Just this beauty.
And air frying is perfect for Brussels sprouts, our veggie of the month.
Brussels sprouts are another human invention, believe it or not. Its origin comes from the wild mustard plant, which was selectively bred to create different vegetables. Kale, collard greens, and Chinese broccoli were created by making the leaves of the ancestor plant’s leaves bigger. Red, green, and savoy cabbages were created from collard greens by breeding plants for a large bud — the growing end at the top of the plant. Brussels sprouts are like tiny cabbages, except they grow from the buds along the plant’s stem. Kohlrabi was created by selecting a thicker stalk in a kale plant. Broccoli was created from a kale predecessor by selecting for the larger flower clusters, which are then harvested before they bloom. Cauliflower was developed from one of the hundreds of broccoli varieties. All these veggies from the Brassica Oleracea plant – and yes, they are all GMOs as a result. Who knew? (Well, you do now!)
Ironically, you can air fry all of these well. Some, like the kale and collards, create yummy chips. Others are great side dishes. (Air fried cabbage is a game-changer!)
And I think you will love these air fried crispy parmesan Brussels sprouts, too. I do sometimes substitute broccoli or cauliflower for the sprouts (the same cooking time applies).
If you don’t have an air fryer, you can roast your sprouts after coating them, as I have shared in this recipe for Brussels sprouts and butternut squash with cranberries and nuts. Just sprinkle the bread crumbs and cheese in the last 5 minutes.
Air Fried Crispy Parmesan Brussels Sprouts
Equipment
- Air fryer
Ingredients
- 1 lb Brussels sprouts, trimmed and cut in half (Or quarters if large)
- 1 Tbs olive oil
- 1 Tbs balsamic vinegar
- 1/4 tsp garlic salt
- 1/4 cup panko crumbs
- 1/4 cup parmesan cheese
Instructions
- Using a medium bowl whisk the olive oil, balsamic vinegar, salt, and pepper.
- Add the Brussels sprouts into the bowl. Toss to coat.
- Spread Brussels sprouts in the basket or rack, then close and turn the air fryer to 400 degrees and set timer to 5 minutes.
- Once the timer runs out, open the air fryer and carefully mix the Brussels sprouts around. Try to keep them in a single layer if possible.
- Sprinkle the breadcrumbs and cheese over the top. Close the air fryer and set for 5 more minutes at 400 degrees.
- Serve immediately - and enjoy!
