Air-Fried Brussels Sprouts with Pomegranate Dressing

Instructions

• 1

  Insert 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.

• 2

  Trim 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.

• 3

  Once 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, prepare the pomegranate and make the dressing.

• 4

  To prepare the pomegranate dressing, cut the pomegranate in half, hold the cut side in your hand over a large bowl to catch the juice and seeds, and firmly tap with a rolling pin or large spoon to loosen and release the seeds. Squeeze the pomegranate to extract as much juice as possible. Pick through the seeds to remove any white membrane.

• 5

  Add the molasses and oil to the pomegranate and stir to combine.

• 6

  The 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.

• 7

  Add the Brussels sprouts, parsley and half the pistachios to the pomegranate dressing, and stir to combine.

• 8
  Tip: Sprinkle the Brussels sprouts with the remaining pistachios and serve.