Air Fryer
Air Fryer Hot Honey Brussels Sprouts
Brussels sprouts with charred caramelised edges and a hot honey glaze in fourteen minutes. Includes why cut-side down and a splash of vinegar decide the result.
Ingredients
- 500g Brussels sprouts, trimmed and halved
- 1 tbsp olive oil
- 1/2 tsp fine salt
- 1/4 tsp black pepper
- 2 tbsp honey
- 1/2 tsp dried chilli flakes
- 1 tbsp cider vinegar
- 30g pecans, roughly chopped
Method
- Halve them. Trim the sprouts and cut each one in half through the root. Cut-side down is where the caramelisation happens.
- Coat. Toss with the olive oil, salt and pepper until lightly coated.
- Air fry. Cook cut-side down in a single layer at 200°C (390°F) for 12-14 minutes, shaking the basket at 7 minutes.
- Hot honey. Warm the honey with the chilli flakes and cider vinegar in a small pan for 1 minute.
- Serve. Toss the hot sprouts through the honey and scatter with the chopped pecans.
Notes
- Cut-side down for the first half of cooking. That flat face is where the deep caramelised colour comes from.
- The loose outer leaves that fall off go dark and shatter-crisp. Do not throw them away, they are the best bit.
- The vinegar in the hot honey is not optional - it cuts the sweetness and stops it cloying.
- Air fryer models vary. Treat the times as a guide, go by colour and crispness, and adjust the seasoning to your taste.
Watch it
More Air Fryer Vegetables
Air fryer models vary in power and basket size, so treat the times here as a guide — go by colour and crispness rather than the clock, and adjust the seasoning and glaze to your taste.
Recipe source: Method corroborated across published air-fryer recipes (Live Eat Learn, Rachel Cooks, Confessions of a Fit Foodie and others): halved sprouts tossed in oil, cooked at 200°C (390°F) for 12-14 minutes with a shake, finished with honey and chilli.