I found Brussels sprouts on sale after a long time. I decided to roast them in the 7 L air fryer. The first batch got a bit charred. I had followed the manual guide for temperature (160°C) and cooking time (17 minutes). Lesson learned: can’t always trust the manual. For the second batch, I roasted them at 160°C for 13 minutes. I checked for doneness by pricking with a knife. I decided to use up the shredded coconut I found in the fridge. Oh, and of course, I added some chili because I love it with almost every food.
Google: “Brussels sprouts are a group of cultivars within the same species as broccoli, cabbage, collard greens, kale, and kohlrabi. They belong to the cruciferous family, also known as Brassicaceae or old name Cruciferae. There are many available cultivars. These include purple varieties like ‘Ruby Crunch’ or ‘Red Bull’. A Dutch botanist developed these hybrids in the 1940s. These hybrids combine purple cabbage and regular green Brussels sprouts. This results in a variety with some of the red cabbage’s purple colours. It also has greater sweetness.”
“Sprouts cook quickly and can become unpleasant if overcooked, losing their sweetness. Test them regularly by piercing with a knife. You can also eat sprouts raw. Trim and slice them finely, then fold through a creamy dressing or mayonnaise to make a winter slaw or salad. Eating a lot of Brussels sprouts and other cruciferous veggies help protect against various cancers and other health issues. Brussels sprouts are considered a natural weight loss food. This is due to their high fiber and protein content. They also have low fat and calorie levels.”
Each day is an important part of our life journey. I enjoy exploring and experimenting with food combinations and techniques. I learn something new every day, savouring the gifts from God, and sharing my creations with everyone. My air fryer Brussels sprouts are prepared in two different ways with chili flakes and shredded coconut. They are comforting and flavourful. They pair perfectly with rice and meat. Let’s express gratitude for our food and make good use of the air fryer!!!
Ingredients
15 Brussels sprouts
4 Tbs oil, divided
Moroccan spice powder (OPT)
salt
black pepper
chili flakes, divided
shredded coconut, divided
spray oil
Method
Wash, trim, cut in half, and dry the Brussels sprouts on paper towel. Double lined a square baking tray that sit perfectly inside the air fryer cup.
When the Brussels sprouts are dried, toss them with oil, Moroccan spice powder, salt, and black pepper. Place them on the prepared pan, sprinkle with chili flakes, and add shredded coconut on top. If making a large batch or using a small air fryer (6L or 5L), do this in batches. If using a 10L or XXL air fryer, all Brussels sprouts can be placed at once.
Bring out the air fryer cup from the machine. Place the tray with Brussels sprouts into the cup, then put it back into the machine. Plug in the air fryer and set it to 160 degrees for the first batch. Roast for 17 minutes until charred. Remove the cup from the machine. Remove the baking tray with a metal food clipper and transfer Brussels sprouts to a plate. Cover with tented foil to keep warm.
Using the same baking tray, spray a tiny bit of oil for the second batch. Repeat the process with the Brussels sprouts, sprinkle chili flakes, and add shredded coconut on top of each one. Keep the same temperature, but reduce the time to 13 minutes. Once done, check with a knife for doneness.
Now take out the baking tray with the food clipper from the air fryer. Then remove the foil and place the charred batch followed by the green cooked. Repeat to fill two plates. If desired, add some oil on the Brussels sprouts. Enjoy with rice, meat, and a glass of white wine!
Note: You can use any spice or herbs for your Brussels sprouts. Cooking time and temperature vary depending on the air fryer. Melted butter can be used instead of oil, and shredded coconut can be omitted in favour of grated cheese.
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