Air-Fried Brussels Sprouts with Pancetta and Maple

the Sage Test Kitchen

Air-Fried Brussels Sprouts with Pancetta and Maple

Name: Air-Fried Brussels Sprouts with Pancetta and Maple
Cook time: 600 s
Total time: 1800 s
Yield: Serves 4
Ingredients: 450 g Brussels sprouts; 225 g pancetta - cut into 5mm pieces; 1 tsp Coarse salt; Freshly ground black pepper - to season; 2 tbsp olive oil; 70 g coarsely chopped pecans; 2 tbsp maple syrup; 1 tbsp coarsely chopped flat-leaf parsley; ¼ lemon

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.

the Smart Oven™ Air Fryer XL

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30 mins total time

10 mins active time

Easy

Serves 4

Ingredients

Measurements:

450 g Brussels sprouts
225 g pancetta
cut into 5mm pieces
1 tsp Coarse salt
Freshly ground black pepper
to season
2 tbsp olive oil
70 g coarsely chopped pecans
2 tbsp maple syrup
1 tbsp coarsely chopped flat-leaf parsley
¼ lemon

Instructions

1
Insert 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.
2
Trim 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.
3
Add the pancetta, salt, pepper, oil, pecans and maple syrup and toss to combine. Place in a single layer in the roasting pan.
4
Once preheated, place the pan in the oven and air fry for 16 minutes.
5
The 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.
6
Transfer the Brussels sprouts and pancetta to a serving bowl. Sprinkle with the parsley, squeeze over the lemon juice and toss to combine.