Balsamic Crispy Brussels Sprouts

Nutrition per serving

Ingredients

• Brussels sprouts500 g
• Olive oil2 tbsp
• Balsamic vinegar2 tbsp
• Maple syrup1 tbsp
• Crushed black pepper1/2 tsp

Method

1. Trim and halve

   Slice the dry stem end off each sprout and cut them in half through the core so they lie flat. The cut face is where all the caramelization happens, so keep those surfaces intact and try not to let too many leaves fall away.

2. Season and oil

   Toss the halves in a bowl with olive oil, a good pinch of salt, and the crushed pepper until each one glistens. Loose outer leaves are welcome since they crisp into little chips that add crunch to the finished dish.

3. Lay cut-side down

   Spread the sprouts in the basket with as many cut faces touching the metal as possible. This direct contact gives you that deep golden-brown sear instead of a pale steam, so take a moment to turn each one flat.

4. Mix the glaze

   Stir the balsamic vinegar and maple syrup together in a small bowl and keep it ready. Taste it, since it should be tangy first then sweet, with enough body to coat a spoon, so it clings to the hot sprouts instead of sliding off into a thin puddle.

5. Ready to glaze

   Set the bowl of glaze next to the fryer so you can tip the sprouts straight in the moment they are done. Tossing them while they are hot lets the residual heat thicken the glaze into a sticky lacquer, so have everything to hand before they finish.

6. Air-fry until charred

   Air-fry the sprouts at 190C for 15 minutes, shaking the basket twice, until the outer leaves are dark and the cut faces are deeply browned. Tip them into the waiting glaze and toss quickly so the heat sets it into a sticky lacquer, then serve right away.