Chili crisp Brussels sprouts (air fryer or skillet)
Chili crisp Brussels sprouts are coated in a spicy, garlicky sauce that makes every bite irresistible. Air fried until golden, this side dish comes together in just 20 minutes. Easy enough for a weeknight dinner, but impressive enough for guests.
Servings: 4 people
Calories: 102kcal
Ingredients
- 14 ounces Brussels sprouts halved with ends removed
- ⅓ cup water
- Spritz of oil spray plus more as needed
- Pinch of salt
- 1 Tablespoon chili crisp
- 1 Tablespoon vegan mayonnaise
- 1 teaspoon tamari
- 1 teaspoon rice vinegar
- ¼ teaspoon agave syrup
- 1 small clove garlic minced, pressed, or finely grated
Instructions
- Put halved Brussels sprouts into a microwave-safe bowl. Pour in water. Microwave for 2 minutes to lightly steam the sprouts so they’re tender inside before browning in the air fryer.
- Drain the Brussels sprouts, and transfer to the air fryer. Air fry at 400 degrees for 4 minutes to dry off any excess water. Then spray with oil and add a pinch of salt. Continue air frying at 400 degrees for another 6 to 7 minutes, stopping once to shake and add another spritz of oil, if needed, to help the Brussels sprouts brown evenly and get crispy.
- While the Brussels sprouts are air frying, combine the following with a whisk in a large mixing bowl: chili crisp, vegan mayonnaise, tamari, rice vinegar, agave syrup, and garlic.
- Once the Brussels sprouts are perfectly browned, add them to the mixing bowl, and toss with a spoon to fully combine it with the sauce, then serve.
Notes
Heads up: If you're pan frying or roasting the Brussels sprouts (not air frying), there’s no need to microwave or steam the Brussels sprouts first.
Alternative instructions to fry Brussels sprouts in a skillet:
- Add a shallow layer of avocado oil to a large skillet (about half an inch). Test that the oil is hot enough by putting one of the outer leaves of the Brussels sprouts into it. If bubbles immediately form around the leaf, the oil is hot enough for frying.
- Add Brussels sprouts to the skillet, being careful not to overcrowd. (You will need to cook in batches.)
- Fry the Brussels sprouts for about 5 minutes on each side. For optimum browning, be careful not to move them too often.
- Once the Brussels sprouts are dark brown on both sides, move them to a towel-lined plate to drain. Add a pinch of salt, and finish cooking any remaining Brussels sprouts the same way.
- Transfer all of the fried and drained Brussels sprouts to the bowl with the chili crisp sauce, and toss with a spoon to evenly combine.
- Place halved Brussels sprouts on a baking sheet (lined with parchment paper, if desired), and toss with a drizzle of avocado oil.
- Roast at 400 degrees for 20 minutes, stopping once halfway through to flip, until fork tender & browned. (Don’t flip the Brussels sprouts until they’re browned on one side. If your sprouts are on the large side, you may need to cook about 5 minutes longer.)
- Once they are nicely browned on both sides, remove them from the oven, add a pinch of salt, and toss in chili crisp sauce in mixing bowl.
Nutrition
Calories: 102kcal | Carbohydrates: 10g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 130mg | Potassium: 392mg | Fiber: 4g | Sugar: 3g | Vitamin A: 748IU | Vitamin C: 85mg | Calcium: 44mg | Iron: 1mg
