the Sage Test Kitchen
Air-Fried Brussels Sprouts with Pancetta and Maple
This is a clever-combo side that’ll have everyone asking for seconds! Brussels sprouts air-fried to a caramelised nuttiness, paired with pecans, maple and pancetta. Serve with your favourite roast or simply eat them on their own.
30 mins total time
10 mins active time
Easy
Serves 4
Ingredients
Measurements:
450 g Brussels sprouts
225 g pancettacut into 5mm pieces
1 tsp Coarse salt
Freshly ground black pepperto season
2 tbsp olive oil
70 g coarsely chopped pecans
2 tbsp maple syrup
1 tbsp coarsely chopped flat-leaf parsley
¼ lemon
Instructions
- 1Insert the wire rack into position 4. Set the oven to Air Fry, Super Convection, 200°C, for 16 minutes and press Start to preheat. Meanwhile, prepare the Brussels sprouts.
- 2Trim the bases from the Brussels sprouts and cut the larger ones in half. Remove any tough outer leaves. Place the sprouts in a large bowl.
- 3Add the pancetta, salt, pepper, oil, pecans and maple syrup and toss to combine. Place in a single layer in the roasting pan.
- 4Once preheated, place the pan in the oven and air fry for 16 minutes.
- 5The Brussels sprouts should be lightly coloured and the pancetta crisp. 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.
- 6Transfer the Brussels sprouts and pancetta to a serving bowl. Sprinkle with the parsley, squeeze over the lemon juice and toss to combine.
