Air-Fried Brussels Sprouts with Honey Mustard Vinaigrette

the Breville Test Kitchen

Air-Fried Brussels Sprouts with Honey Mustard Vinaigrette

Name: Air-Fried Brussels Sprouts with Honey Mustard Vinaigrette
Cook time: 600 s
Total time: 1500 s
Yield: Serves 4
Ingredients: 450 g Brussels sprouts; 2 tbsp extra-virgin olive oil; 1 tsp kosher salt; Freshly ground black pepper - to season; ¼ cup (5 g) flat-leaf parsley leaves - coarsely chopped; 1 tbsp whole grain mustard; 1 tbsp (20 g) honey; 2 tsp apple cider vinegar; 1 tbsp extra-virgin olive oil

Air frying the Brussels sprouts brings out their naturally nutty flavor. When paired with a sweet and sour vinaigrette it produces a perfectly balanced taste sensation.

the Smart Oven™ Air Fryer Pro

Shop

25 mins total time

10 mins active time

Easy

Serves 4

Ingredients

Measurements:

450 g Brussels sprouts
2 tbsp extra-virgin olive oil
1 tsp kosher salt
Freshly ground black pepper
to season
¼ cup (5 g) flat-leaf parsley leaves
coarsely chopped

For the honey mustard vinaigrette

1 tbsp whole grain mustard
1 tbsp (20 g) honey
2 tsp apple cider vinegar
1 tbsp extra-virgin olive oil

Instructions

1
Insert the wire rack into position 7. Set the oven to Air Fry, Super Convection, 205°C, for 16 minutes and press Start to preheat. Meanwhile, continue to the next step.
2
Trim the bases from the Brussels sprouts and cut the larger ones in half. Remove any tough outer leaves. Combine with the oil, salt and pepper and toss to coat. Place in a single layer, evenly spaced apart, in the air fry basket.
3
Once preheated, place the roasting pan on the rack to catch any drips during cooking. Place the basket in rack position 3 and cook for 16 minutes. Meanwhile, make the vinaigrette.
4
To make the vinaigrette, place the mustard, honey, vinegar and oil in a bowl and whisk to combine.
5
The Brussels sprouts should be browned and tender. To test if they’re ready, insert the tip of a knife or skewer into the core, it should slide in easily. If not, cook them a little longer.
6
Drizzle the vinaigrette over the Brussels sprouts, add the parsley, toss to coat and serve.