With balsamic-honey glaze and feta twist.
If you haven’t tried air frying yet, don’t worry — the trend is likely here to stay.
Air fryers, which use convection heat — circulated air from a fan that cooks food quickly — create foods that are crispy on the outside and juicy on the inside, without unhealthy (and possibly unsafe) bubbling oil. It’s a heart-healthy way to cook, especially if you use them for lean meats and veggies.
Many people use air fryers for dishes like French fries and chicken tenders, but you can also use them to cook vegetables like Brussels sprouts and zucchini, meats, fish, and even some desserts.
Another bonus? You don’t have to turn on your oven on hot days, and you could save on energy costs.
Get frying, the reduced-fat way — with this Brussels sprouts recipe:
- 1¼ pounds Brussels sprouts, trimmed and halved
- 1 tablespoon olive oil
- ½ teaspoon kosher salt
- ½ teaspoon cayenne pepper
- 2 tablespoons honey
- ½ tablespoon and ½ teaspoon balsamic vinegar
- ¼ cup crumbled feta cheese
- Toss Brussels sprouts with oil, salt and cayenne. Place in an air fryer basket.
- Air fry until golden brown and crisp around the edges, 13 to 15 minutes.
- Meanwhile, whisk honey and balsamic vinegar together until smooth. Toss cooked sprouts in the glaze and sprinkle with feta cheese.
No air fryer? No problem! Roast Brussels sprouts at 400 to 425 degrees for 18 to 25 minutes.
Sourced from allrecipes.com
Looking for more? Explore our dietitian-approved recipes