Air-Fryer Brussels Sprouts with Pomegranate Glaze

If there’s at some point a yr when each equipment, each burner, and each oven rack is in use, it is Thanksgiving. Expectations are excessive, time is brief, and regardless of all of the speak about gratitude and togetherness, it is arduous to not stress over the meals. That is precisely why my dad deep-fries our turkey yearly—it frees up the oven and ensures crispy, golden perfection.

For a similar purpose, I flip to the air fryer for greens. My go-to dish is crispy Brussels sprouts tossed in a sweet-tart pomegranate glaze. They’re easy to make, spectacular to serve, and among the many first issues to fade from the buffet.

Brussels sprouts are nice sautéed, roasted, and even deep-fried, however the air fryer offers you the very best of all worlds with deep caramelization, tender interiors, shatteringly crisp edges—and no messy clean-up or crowded sheet pans. Plus, if the sprouts cool earlier than serving, you possibly can simply pop them again in for a minute to re-crisp earlier than glazing.

Listed below are my prime three ideas for making them holiday-worthy.

3 Ideas for the Finest Air-Fryer Brussels Sprouts

1. Much less oil is definitely higher. When air-frying, about one tablespoon of oil per pound of Brussels sprouts is a lot. Utilizing extra would not make them crisper—in truth, it could trigger extra oil to drip, burn, and smoke earlier than the greens are even carried out. That results in disagreeable smells, potential alarm beeps, and normal Thanksgiving panic. A small quantity of oil, although, creates completely crisp, deeply caramelized sprouts with nutty, toasty notes.

2. Costume with a pomegranate glaze for distinction. Thanksgiving tables are usually stuffed with creamy, wealthy, and salty dishes like mashed potatoes, mac and cheese, candy potatoes, and gravy. A vivid glaze brings steadiness not simply to the sprouts however to the meal as a complete. The nutty caramelization of the sprouts meets the sweet-tart zing of pomegranate molasses, which cuts by way of the richness and brightens the palate.

3. Glaze your sprouts proper earlier than serving. As soon as your Brussels sprouts are completely crispy, do not rush to glaze them. Wait till simply earlier than serving so as to add the glaze, so the sprouts keep crunchy and shiny and don’t flip soggy. A last sprinkle of recent pomegranate seeds provides extra sweet-tart taste, a crunchy texture, and exquisite colour.

With crisp edges, a shiny glaze, and vivid, tangy taste, these Brussels sprouts are a holiday-worthy facet that may come along with weeknight-level effort.