Crispy Air Fryer Brussels Sprouts Recipe with Feta, Pomegranate and Balsamic Vinegar
User Reviews
5
-
Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
4 servings
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Cuisine
North American, Middle Eastern
Crispy Air Fryer Brussels Sprouts Recipe with Feta, Pomegranate and Balsamic Vinegar
Description
The recipe starts with washing and trimming Brussels sprouts, cutting them in half for crispier edges or leaving whole for a chewier bite. Sprouts are coated lightly with olive oil or nonstick spray and seasoned with salt and black pepper before air frying at 360°F until golden and crisp. Frozen sprouts require slightly longer cooking.
Once cooked, the sprouts are tossed in a mixture of balsamic vinegar and pomegranate molasses, adding bright acidity and sweetness that contrasts well with the sprouts’ natural flavor. Topping with crumbled feta cheese adds a creamy, salty element, while pomegranate seeds provide bursts of tart juiciness. This dish pairs well with roasted meats or as part of a vegetable side selection.
The notes offer an alternate baking method in the oven at 400°F for 20-25 minutes, providing flexibility in cooking appliances.
Ingredients
- 4 cups Brussels sprouts fresh or frozen
- 100 g feta cheese
- ¼ cup balsamic vinegar
- ⅛ cup pomegranate molasses
- 1 pomegranate or ½ cup pomegranate arils
- salt
- black pepper
- olive oil or nonstick spray
Instructions
- For the crispiest brussels sprouts, begin by washing them with water before drying them with a paper towel. Cut off the stems at the bottom and slice each sprout in half. Alternatively, keep the sprouts whole if you prefer a more chewy texture.
- Line an air fryer basket with an air fryer liner and then transfer the brussels sprouts. Spray sprouts with nonstick spray or olive oil, and add salt and pepper to taste. Mix well to ensure every sprout is evenly coated.
- Bake at 360 F for around 10-12 minutes, shaking halfway through, until lightly browned. Whole sprouts will take approximately 12-15 minutes to cook, while frozen brussels sprouts require 15-17 minutes (depending on the size).
- After baking, transfer the brussels sprouts to a bowl. Drizzle balsamic vinegar and pomegranate molasses over the top, stirring to ensure every sprout is coated. Finally, transfer to a clean serving dish, sprinkle with feta cheese and pomegranate seeds, and serve warm.
- To bake brussels sprouts in the oven, lay the brussels sprouts out on a baking sheet in a single layer and bake in a preheated oven at 400°F for 20-25 minutes.
Notes
- To bake Brussels sprouts in the oven, spread them in a single layer on a baking sheet and roast at 400°F for 20-25 minutes until crispy and browned.
User Reviews
Overall Rating
5
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