the Sage Test Kitchen
Air-Fried Brussels Sprouts with Honey Mustard Vinaigrette
Air frying the Brussels sprouts brings out their naturally nutty flavour. When paired with a sweet and sour vinaigrette it produces a perfectly balanced taste sensation.
25 mins total time
10 mins active time
Easy
Serves 4
Ingredients
Measurements:
450 g Brussels sprouts
2 tbsp extra-virgin olive oil
1 tsp Coarse salt
Freshly ground black pepperto season
5 g flat-leaf parsley leavescoarsely chopped
For the honey mustard vinaigrette
1 tbsp wholegrain mustard
1 tbsp (20 g) honey
2 tsp apple cider vinegar- 1 tbsp extra-virgin olive oil
Instructions
- 1Insert the wire rack into position 7. Set the oven to Air Fry, Super Convection, 200°C, for 16 minutes and press Start to preheat. Meanwhile, continue to the next step.
- 2Trim the bases from the Brussels sprouts and cut the larger ones in half. Remove any tough outer leaves. Combine with the oil, salt and pepper and toss to coat. Place in a single layer, evenly spaced apart, in the air fry basket.
- 3Once preheated, place the roasting pan on the rack to catch any drips during cooking. Place the basket in rack position 3 and air fry for 16 minutes. Meanwhile, make the vinaigrette.
- 4Tip: To make the vinaigrette, place the mustard, honey, vinegar and oil in a bowl and whisk to combine.
- 5The Brussels sprouts should be browned and tender. To test if they’re ready, insert the tip of a knife or skewer into the core, it should slide in easily. If not, air fry them a little longer.
- 6Drizzle the vinaigrette over the Brussels sprouts, add the parsley, toss to coat and serve.
