Roasted Brussle Sprouts (Using AirFryer)

Brussel sprouts, a veggie that had keept me away for a very long time until I came across it at a bistro pairing it with beer. From then on, I fell in love with it.

Specially blog this for Joey and my Buddies who have interest in this and hoping they will love this and make it for their kiddos too..

Brussels sprouts are highly nutritious, fiber-rich cruciferous vegetables, best cooked at high temperatures to caramelize and remove bitterness. They are best chosen when small, bright green, and firm. Popular preparation methods include roasting with olive oil, bacon, or balsamic glaze to create a crispy, tender texture.  

It spurred me on to read up some recipes on it. From then on this has been a very frequent dish that I will cook when I whipped up western meal. 

My kids simply love them too.

I usually buy my brussel sprouts from the supermarket. I saw them in wet markets too.

Here it goes....

Ingredients

1 packet brussle sprouts (I used about 12-15 for this recipe)

2 tbsp dried cranberries (*can buy fresh pomegrenate, use the seeds)

Balsamic Vinegar Glaze (can be bought from Cold Storage)

2 or more tbsp olive oil

Black pepper

Salt

*Can brown some bacon to toss into it (optional)

*Balsamic Glaze (tried so many types after my first Rasberry Balsamic fr Foodie Market, this current brand I used, is comparable) - for this recipe, it must be a Glaze otherwise, it will be soggy if you were to use just blasamic vinegar)

Method:

1. Soak the brussel sprouts in vinegar and baking soda for half an hour. Rinse well after soaking in tap water for 10 mins.

2. Remove bruised leaves and cut away the hard stem.

3. Half the brussel sprouts and put them into a deep bowl (for easy tossing)

4. Toss them generously with olive oil, season with salt

(Note: impt to douse it in more  olive oil to keep the roasting crisp)

5. Season well with pepper and salt ( gauge salt level as the vinegar glaze, cranberries and bacon (if using) will already be flavorful. Toss them really well 

6. For me, I had used the Airfryer to roast it.

 

7. Line baking paper and spread out the brussel sprouts ( DO Not over crowd them)

8. Bake in AF at 200-250 deg C for 20 mins or more turning them to max the roasted portion. The core will be slightly limp but that is alright.

9. Finally if using bacon (fry them.till crispy) put aside.

Toss bacon, cranberries or pomegrenate and squeeze adequate balsamic vinegar glaze and mix well..enjoy