These crispy, sticky air fryer Brussels sprouts are the most incredible addition to your holiday menu, or really any menu! They are a staple in my home because they appeal to even the most ardent Brussels sprout skeptic, and they are surprisingly easy to make. The key is to roast them until just before they’re about to burn, then toss them into a sumptuous glaze made with soy sauce, maple syrup, garlic paste, lime juice, fish sauce, and a little bit of sriracha (optional). The result is an addictive side that I’ve been known to make again in lieu of dessert- they’re THAT good!
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Begin by cutting the bottom centimeter or so off the Brussels sprouts, halving them, then peeling off the outer leaves.
Fill a medium-sized bowl with cold water, 2 pinches of kosher salt, and the Brussels sprouts, and let them soak for 10 minutes.
After soaking, strain them and put them in an air fryer or oven at 400°F for 10-15 minutes to dry out completely.
Once the sprouts are dried, remove them and put them into a clean, dry bowl. Drizzle the oil over them and toss until they’re fully coated in oil. Return them to the air fryer or oven and roast at 400°F for another 10-20 minutes (depending on the size of the Brussels sprouts).
While the Brussels sprouts are roasting, mince the garlic clove. Add a pinch of kosher salt to the minced garlic, and begin pressing the your knife flat down on the garlic with your non-dominant hand pressing down on the blade, then drag it towards you. Repeat this step until the garlic has turned into a paste.
Add the garlic paste, soy sauce, maple syrup, fish sauce, lime juice, and sriracha (optional) to a small saucepan and heat up on medium. Bring it to a boil then let it boil off until it has reduced to about half its original volume. Remove from the heat.
Once the Brussels sprouts are a deep brown, but NOT burnt, (about 10-15 minutes), remove them from the air fryer or oven and toss them in the glaze. Serve hot with a pinch of flaky salt or sesame seeds for garnish.
Garlic Soy Glazed Brussels Sprouts
Equipment
- Air fryer (optional)
Ingredients
- 1 lb Brussels sprouts
- 3 pinches kosher salt
- 2 Tbsp avocado oil (or any neutral oil with a high smoke point)
- 3 Tbsp soy sauce (preferably light soy sauce, but if you only have dark soy sauce, add a pinch of kosher salt to the glaze)
- 2 tsp fish sauce or vegan fish sauce (Ocean's Halo makes a great plant-based version)
- sriracha (optional), to taste (I use about ¼ tsp for just a hint of heat)
- 2 Tbsp maple syrup
- 2 Tbsp fresh lime juice
- 1 garlic clove
- 1 pinch flaky salt (I use Maldon salt) or sesame seeds, for garnish
Instructions
- Begin by cutting the bottom centimeter or so off the Brussels sprouts, halving them, then peeling off the outer leaves.
- Fill a medium-sized bowl with cold water, 2 pinches of kosher salt, and the Brussels sprouts, and let them soak for 10 minutes. After soaking, strain them and put them in an air fryer or oven at 400°F for 15 minutes to dry out.
- Once the sprouts are dried, remove them and put them into a clean, dry bowl. Drizzle the oil over them and toss until they're fully coated in oil. Return them to the air fryer or oven and roast at 400°F for another 10-20 minutes (depending on the size of the Brussels sprouts).
- While the Brussels sprouts are roasting, mince the garlic clove. Add a pinch of kosher salt to the minced garlic, and begin pressing the your knife flat down on the garlic with your non-dominant hand pressing down on the blade, then drag it towards you. Repeat this step until the garlic has turned into a paste.
- Add the garlic paste, soy sauce, maple syrup, fish sauce, lime juice, and sriracha (optional) to a small saucepan and heat up on medium. Bring it to a boil then let it boil off until it has reduced to about half its original volume. Remove from the heat.
- Once the Brussels sprouts are a deep brown, but NOT burnt, (about 10-15 minutes), remove them from the air fryer or oven and toss them in the glaze. Serve hot with a pinch of flaky salt or sesame seeds for garnish.