Crispy Asian Brussel Sprouts
When it comes to brussel sprouts I have learned that you either love them or hate them. Am I right?
There’s the, “if it’s on the menu I’m getting them” person or the , “I can’t even look at them person”.
Understandably so, as brussel sprouts do tend to make the house smell a bit funky and they are not particularly packed with flavor.
However, how and what you cook brussel sprouts with can make ALL the difference.
Let’s give these babies an Asian twist and spice them up! Tossed in a salty soy sauce and ginger mixture, with a little bit of honey, these brussel sprouts get crispy and so much more intereresting.
The airfrying method of cooking these sprouts is simple perfect! They get crispy, tender but not mushy and they require zero to no oil. You can definitely bake these if you do not have an air fryer, they still come out delicious!
How I made these Crispy Asian Brussel Sprouts:
Start by trimming the ends and peeling off bruised and dry leaves from the brussel sprout. Cut each sprout in 4.
Tip! The bruised up leaves mostly fall off by themselves. Do not over pluck the sprouts.
Toss the sprouts in a bowl and season with salt, pepper and drizzle with olive oil.
Tip! If you are sensitive to salt, do not add salt yet, the soy sauce in the sauce will add plenty of salt. You can adjust saltiness later.
In a small bowl, mix the soy sauce, grated ginger, honey, and sesame oil.
Pour a 2-3 tablespoons of the soy sauce mixture on to the brussel sprouts and mix well so all the loose leaves and brussels sprouts are coated in the soy sauce mixture.
In a preheated 395° air fryer (if you are using an oven preheat to 400°) place the brussel sprouts on an even layer, DO NOT over crowd them as they can become steamed instead of crispy.
Air fry for 12 minutes and move them around every 4 minutes or so. If you are baking them, bake them for 12 minutes!!
While the brussels are cooking, chop the macadamias into smaller bits.
Remove the brussel sprouts from the heat and place on a serving platter. Pour the rest of the soy mixture on top and drizzle some sriracha sauce. Sprinkle the macadamia nuts all over them and ENJOY!
Crispy Asian Brussel Sprouts
Equipment
- Air fryer
- Microplane grater
Ingredients
- 2 cups trimmed and quartered brussel sprouts about 12-15 brussel sprouts
- 1 tablespoon grated ginger
- 1/4 cup low sodium soy sauce
- 1 teaspoon sesame oil
- 2 tablespoons honey
- 1/3 cup roasted and salted macadamia nuts
- 1-2 teaspoons sriracha add depending on how spicy you like your food
Instructions
- Preheat the airfryer to 395° or if using an oven preheat to 400°
- Start by trimming the ends and peeling off bruised and dry leaves from the brussel sprout. Cut each sprout in 4.
- Toss the sprouts in a bowl and season with salt, pepper and drizzle with olive oil.
- In a small bowl, mix the soy sauce, grated ginger, honey, and sesame oil. Mix well.
- Pour a 2-3 tablespoons of the soy sauce mixture on to the brussel sprouts and mix well so all the loose leaves and brussels sprouts are coated in the soy sauce mixture.
- In a preheated 395° air fryer (if you are using an oven preheat to 400°) place the brussel sprouts on an even layer, DO NOT over crowd them as they can become steamed instead of crispy.
- Air fry for 12 minutes and move them around every 4 minutes or so. If you are baking them, bake them for 15 minutes, occasionally moving them around too.
- While the brussels are cooking, chop the macadamias into smaller bits.
- Remove the brussel sprouts from the heat and place on a serving platter.
- Pour the rest of the soy mixture on top and drizzle some sriracha sauce. Sprinkle the macadamia nuts all over them.
- Enoy!