Air-Fried Crispy Asian Brussels Sprouts
These air-fried crispy Asian Brussels sprouts may win over even the Brussels sprout skeptics. They are tender inside, crisp around the edges, and coated in a sweet, salty, gingery sauce.
Some people order Brussels sprouts whenever they see them on a menu, while others avoid them completely. The cooking method and seasonings make all the difference.
Here, soy sauce, fresh ginger, honey, sesame oil, sriracha, and crunchy macadamia nuts turn them into a flavorful side dish.
Tossed with a savory soy and ginger mixture plus a touch of honey, the Brussels sprouts become crispy, balanced, and much more interesting.
The air-fryer method takes 12 minutes and produces crisp, tender sprouts without making them mushy. If you do not have an air fryer, the oven method takes 15 minutes and is just as delicious.
How to Make Air-Fried Crispy Asian Brussels Sprouts
Start by trimming the ends and removing any bruised or dry outer leaves. Cut each Brussels sprout into quarters.
Tip! The bruised up leaves mostly fall off by themselves. Do not over pluck the sprouts.
Toss the sprouts with 2 tablespoons olive oil, then season with salt and black pepper to taste.
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 2–3 tablespoons of the soy sauce mixture over the Brussels sprouts and toss until the sprouts and loose leaves are evenly coated.
Air-Fryer and Oven Methods
Preheat the air fryer to 395°F, or preheat the oven to 400°F. Arrange the Brussels sprouts in a single layer in the air-fryer basket or on a baking sheet. Do not overcrowd them, or they may steam instead of becoming crispy.
Air fryer: Cook for 12 minutes, tossing about every 4 minutes. Oven: Bake for 15 minutes, tossing occasionally.
While the Brussels sprouts cook, chop the macadamia nuts into smaller pieces.
Transfer the cooked Brussels sprouts to a serving platter. Pour the remaining soy sauce mixture over them, drizzle with sriracha, sprinkle with the chopped macadamia nuts, and enjoy!
More Vegetable Side Dishes
Air-Fried Crispy Asian Brussels Sprouts
Equipment
- Air fryer
- Microplane grater
Ingredients
- 2 cups trimmed and quartered Brussels sprouts about 12–15 Brussels 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 use according to your preferred spice level
- 2 tablespoons olive oil
- salt and black pepper to taste
Instructions
- For the air-fryer method, preheat the air fryer to 395°F. For the oven method, preheat the oven to 400°F.
- Trim the ends of the Brussels sprouts and remove any bruised or dry outer leaves. Cut each sprout into quarters.
- Place the Brussels sprouts in a bowl. Add 2 tablespoons olive oil, then season with salt and black pepper to taste. If you are sensitive to salt, wait until after adding the soy sauce before adding extra salt.
- In a small bowl, mix the low-sodium soy sauce, grated ginger, honey, and sesame oil.
- Pour 2–3 tablespoons of the soy sauce mixture over the Brussels sprouts and toss until the sprouts and loose leaves are evenly coated.
- Arrange the Brussels sprouts in a single layer in the air-fryer basket or on a baking sheet. Do not overcrowd them, or they may steam instead of becoming crispy.
- Air fryer: Cook at 395°F for 12 minutes, tossing about every 4 minutes. Oven: Bake at 400°F for 15 minutes, tossing occasionally.
- While the Brussels sprouts cook, chop the macadamia nuts into smaller pieces.
- Transfer the cooked Brussels sprouts to a serving platter.
- Pour the remaining soy sauce mixture over the Brussels sprouts, drizzle with sriracha, and sprinkle with the chopped macadamia nuts.
- Enjoy!