Crispy Air Fryer Brussels Sprouts with Parmesan and Balsamic
A quick and healthy recipe for Brussels sprouts, crispy on the outside and tender inside, with Parmesan and balsamic vinegar.
Steps
- 1
Choose small, firm, bright green Brussels sprouts. Wash them well, trim the tough ends, and remove any discolored outer leaves.
- 2
Cut the sprouts in half (or quarters if large) for even cooking.
- 3
In a bowl, toss the sprouts with olive oil, salt, pepper, and garlic powder (if using) until each piece is well coated.
- 4
Preheat the air fryer to 190°C (375°F) for 5 minutes.
- 5
Place the sprouts in a single layer in the air fryer basket. Cook for 15-18 minutes, shaking the basket halfway through for even crispiness.
- 6
When done, drizzle with balsamic vinegar or sprinkle with grated Parmesan, or both. Serve immediately while hot.
Shopping list
450g Brussels sprouts, 2 tbsp olive oil, salt, pepper, 1 tsp garlic powder (optional), balsamic vinegar (optional), grated Parmesan (optional)
Recipe story
Brussels sprouts were first cultivated in Belgium in the 16th century. Although initially popular in Northern Europe, they quickly gained appreciation in royal kitchens for their delicate flavor. The modern air fryer recipe preserves the crispy texture, reinterpreting it in a quick and healthy version.
Ingredient Secrets
Black pepper
Known as 'black gold' in antiquity, pepper was so valuable that it served as currency and tribute. In the Middle Ages, Venetian merchants controlled the pepper trade, and individual peppercorns were often counted. Legend has it that when Alaric, king of the Visigoths, demanded tribute from Rome, he included 3,000 pounds of pepper.
Sea salt
Sea salt, extracted from ocean waters by evaporation, was one of the most precious goods of antiquity, used both as food and as currency. In ancient Rome, soldiers were paid with salt, which is the origin of the word 'salary'. Salt roads connected entire civilizations, and in the Middle Ages, salt was so valuable it was called 'white gold'.
Garlic
Native to Central Asia, garlic was already known in ancient Egypt, where it was given to slaves to boost their strength. In ancient Greece, athletes consumed it before competitions, and in Rome, legionaries considered it essential for courage. During the Middle Ages, it was used to ward off vampires and the plague.
Olive oil
Originating in the Mediterranean basin, olive oil was already produced in ancient Crete 5,000 years ago. In ancient Greece, it was considered a gift from Athena and used in lamps, cosmetics, and religious ceremonies. The Romans spread it throughout the empire, and in the Middle Ages, monasteries preserved the tradition of its production.
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