A fast and easy main or side dish!
As I’ve confessed before, I came a little late to the Brussels sprouts party, so I plan to atone for years with tasty recipes so other formerly-reluctant eaters can learn to love them as I have. This vegetarian, gluten-free dish is an absolute winner – so quick to prepare and packed with flavour. I’ll often make a small batch and enjoy it as a speedy and nutritious lunch; it also makes a great sidekick for roasted, pan-fried or grilled fish or meat. An air fryer is ideal for making this dish quickly, but if you don’t have one you can make it very successfully in an oven (directions included below). If you like this recipe, check out my seared Brussels sprouts with bacon, cranberries and pecans or my Brussels sprouts Caesar salad – they’re both super tasty as well!
For the sprouts:
- 1 pound (454 g) fresh Brussels sprouts
- 1 tablespoon (15 mL) olive oil
For the chive-balsamic butter:
- 2 tablespoons butter, melted
- 1 tablespoon finely-minced fresh chives (or 1 teaspoon dried)
- 1 tablespoon good-quality balsamic vinegar
- Generous pinch each sea salt and pepper
- Trim stem ends of Brussels sprouts and discard any bruised outer leaves. Cut in half from top to bottom and place in a large bowl.
- Drizzle halved sprouts with olive oil and sprinkle with a little salt and pepper. Toss to coat evenly.
- Place in an air fryer set to 375F and cook for 15 minutes, shaking basket occasionally.
- For oven preparation, preheat to 400F and place prepared sprouts on a parchment-lined baking tray and roast for approximately 22 – 25 minutes, stirring occasionally, until tender and crispy.
- While sprouts are cooking, make chive-balsamic butter by whisking chives, balsamic, salt and pepper into melted butter. Taste and adjust seasonings if needed. Set aside.
- When sprouts are cooked, transfer to a serving bowl. Drizzle with chive-balsamic butter and toss to coat evenly, then serve hot.
Serves 4 – 6 as a side dish.