Air-Fryer Brussels Sprouts With Pomegranate Glaze
:max_bytes(150000):strip_icc()/20251119-SEA-AirFryerBrusselSprouts-DeliStudios-HERO-4041dabccffa40719956810d971d2c8e.jpg)
Description: Here's a perfect addition to your fall holiday or weeknight dinner repertoire: crispy, caramelized Brussels sprouts from the air fryer with an easy pomegranate molasses glaze and a sprinkle of fresh pomegranate seeds.
Ingredients
- 1 pound (454 g) Brussels sprouts, trimmed and cut in half lengthwise
- 1 tablespoon (15 ml) extra-virgin olive oil
- 1/4 cup (60 ml) maple syrup
- 1/4 cup (60 ml) pomegranate molasses
- 1/4 cup (1.65 ounces; 47 g) pomegranate seeds (arils), optional
- 1/2 teaspoon Diamond Crystal kosher salt, plus more to taste; for table salt, use half as much by volume
- Freshly ground black pepper
Instructions
- Preheat a 6-quart air fryer to 400°F (200°C). In a large bowl, toss Brussels sprouts with olive oil and 1/2 teaspoon kosher salt until evenly coated.
- Arrange sprouts in a single layer in the air-fryer basket (work in batches if needed). Cook, shaking or stirring halfway through, until deeply browned and crisp all over, 10 to 15 minutes.
- Meanwhile, in a small saucepan, combine maple syrup and pomegranate molasses, bring to a simmer over medium heat, and cook, whisking often, until thickened and syrupy, about 4 to 5 minutes.
- Transfer cooked sprouts to a large bowl. When ready to serve, drizzle with about 2 tablespoons of glaze and toss to coat, adding more to taste. Season with salt and pepper to taste. Transfer glazed Brussels sprouts to a serving dish, then sprinkle with pomegranate seeds, if using, and drizzle with any remaining glaze, if desired.