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This sweet and sour twist on air fryer Brussels sprouts transforms the often-maligned vegetable into an addictive side dish your whole family will devour. The perfect balance of tangy balsamic vinegar, savory soy sauce, and a touch of brown sugar creates a glaze that caramelizes beautifully on the crispy edges of each sprout.
I first made these Brussels sprouts when trying to convince my spouse that vegetables could actually taste amazing. Now they're requested weekly and have become our go-to side dish for everything from weeknight dinners to holiday feasts.
Ingredients
- Brussels sprouts fresh ones with tight, bright green leaves indicate freshness and deliver the best flavor
- Olive oil helps achieve that perfect crispy exterior while keeping the centers tender
- Soy sauce adds umami depth that balances the natural bitterness of Brussels sprouts
- Balsamic vinegar provides tang and natural sweetness that intensifies as it reduces
- Brown sugar helps caramelize the sprouts and balances the acidic components
- Ground ginger adds warmth and complexity to the sauce without overpowering
- Black pepper provides a subtle heat that enhances all other flavors
- Fresh parsley brightens the dish with color and a fresh herbal note
Step-by-Step Instructions
- Prep the Brussels Sprouts
- Start by thoroughly washing your Brussels sprouts under cold water. Trim the woody stem ends and remove any discolored outer leaves. Cut each sprout in half through the stem to create flat surfaces that will crisp beautifully. The water added during tossing helps steam the interiors while the oil promotes browning.
- Air Fry to Perfection
- Transfer your prepared sprouts to the air fryer basket in a single layer. The 350°F temperature is crucial here as it allows the sprouts to cook through while developing caramelization without burning. During the mid-cooking shake, take a moment to examine the sprouts and ensure they're browning evenly.
- Create the Sweet and Sour Glaze
- While the sprouts cook, prepare your reduction by combining all sauce ingredients in a saucepan. Watch the sauce carefully as it simmers, stirring occasionally to prevent burning. You'll know it's ready when it coats the back of a spoon and has reduced to a syrupy consistency.
- Finish and Garnish
- Once your Brussels sprouts are perfectly crispy and your sauce has reduced, combine them immediately while both are still hot. The sprouts will absorb the flavorful glaze better when warm. Toss gently to coat each piece evenly before adding the fresh parsley.
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My absolute favorite thing about this recipe is the transformation of the balsamic vinegar as it reduces. What starts as a thin, sharp liquid becomes this gloriously sticky sweet and sour glaze that clings to every nook and cranny of the sprouts. My kitchen smells incredible every time I make this dish.
Perfect Pairings
These sweet and sour Brussels sprouts complement protein-forward main dishes beautifully. Try them alongside a simple roasted chicken, grilled salmon, or even a hearty steak. The tangy flavor profile cuts through rich foods and provides a welcome contrast to your meal.
For a complete dinner, I love serving these with a simple wild rice pilaf and a protein of choice. The nutty flavor of wild rice echoes the earthy notes in the Brussels sprouts while adding a pleasing textural contrast.
Brussels Sprouts Selection Tips
When shopping for Brussels sprouts, look for smaller ones if possible. They tend to be sweeter and more tender than their larger counterparts. The sprouts should feel firm and compact when squeezed gently, with vibrant green leaves that are tightly packed. Avoid any with yellowing leaves or soft spots.
For maximum freshness, buy Brussels sprouts still attached to their stalk if you can find them this way at farmers markets. They stay fresh longer and often have better flavor than those sold loose.
Make-Ahead Options
You can trim and halve the Brussels sprouts up to two days in advance. Store them in an airtight container in your refrigerator until ready to cook. This prep work makes the recipe even more weeknight-friendly.
If you want to fully prepare the dish ahead of time, I recommend reheating in the air fryer rather than the microwave to restore some of the crispy texture. Just two minutes at 350°F will refresh them beautifully.
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Commonly Asked Questions
- → Can I make these Brussels sprouts without an air fryer?
Yes! You can roast them in a conventional oven at 400°F for 20-25 minutes on a baking sheet. Toss them halfway through cooking. They'll still be delicious, though they might not get quite as crispy as the air fryer version.
- → How do I know when Brussels sprouts are done cooking?
Brussels sprouts are done when they're fork-tender and nicely browned on the outside. The outer leaves should be crispy and slightly charred, while the inside should be soft but not mushy.
- → Can I make the sweet and sour sauce ahead of time?
Absolutely! The sauce can be prepared up to 3 days ahead and stored in an airtight container in the refrigerator. Simply reheat it before tossing with the freshly cooked Brussels sprouts.
- → What can I serve with these sweet and sour Brussels sprouts?
These Brussels sprouts pair wonderfully with grilled or roasted meats like chicken, pork, or steak. They also complement Asian-inspired dishes nicely due to the soy-based sauce. For a vegetarian meal, serve them alongside rice or quinoa.
- → Can I substitute the brown sugar in the sauce?
Yes, you can substitute honey, maple syrup, or coconut sugar for the brown sugar. Each will provide a slightly different flavor profile but will still create that sweet and sour balance in the sauce.
- → How do I reheat leftover Brussels sprouts?
For best results, reheat them in the air fryer at 350°F for 3-4 minutes or in a skillet over medium heat. This helps restore some of the crispiness. Microwaving is convenient but will result in softer sprouts.