Air-Fried Brussels Sprouts with Pomegranate Dressing
Pomegranate molasses is a thick syrup-like sauce that imparts an intense sweet and sour taste to the dressing that is perfectly paired with the slightly bitter taste of Brussels sprouts. This recipe is tuned in for your Joule Oven Air Fryer Pro. Once you download the Breville+ app, simply prep, set and forget.
30 mins total time
15 mins active time
Easy
Serves 4
Ingredients
Measurements:
1 lb Brussels sprouts
2 tbsp extra-virgin olive oil
1 tsp kosher salt
Freshly ground black pepper
to season
¼ cup (¼ oz) flat-leaf parsley leaves
coarsely chopped
¼ cup (1 oz) shelled pistachios
coarsely chopped, divided
For the pomegranate dressing
1 whole pomegranate
2 tbsp pomegranate molasses
3 tbsp extra-virgin olive oil
Instructions
1Insert the wire rack into position 7, then in Breville+ press Start to preheat and follow along for the rest of the recipe.
2Trim 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.
3Once preheated, place the roasting pan on the rack to catch any drips during cooking. Place the basket in rack position 3 and start the timer. Meanwhile, prepare the pomegranate and make the dressing.
4To prepare the pomegranate dressing, cut the pomegranate in half, hold the cut side in your hand over a large bowl to catch the juice and seeds, and firmly tap with a rolling pin or large spoon to loosen and release the seeds. Squeeze the pomegranate to extract as much juice as possible. Pick through the seeds to remove any white membrane.
5Add the molasses and oil to the pomegranate and stir to combine.
6The Brussels sprouts should be browned and tender. To test if it’s ready, insert the tip of a knife or skewer into the core, it should slide in easily. If not, give it a bit more.
7Add the Brussels sprouts, parsley and pistachios to the pomegranate dressing, and stir to combine.
8Sprinkle the Brussels sprouts with the remaining pistachios and serve.