Air-fryer Brussels Sprouts 2 Ways- Apricot Chili-Glaze (vegan) and Crispy Garlic Parmesan

I declared that I had the “BEST Brussels Sprouts of my Life” last year while in Charleston for a conference. A co-worker and I shared the Apricot Chili-glazed Brussels Sprouts at a restaurant called Pawpaw. They were the perfect balance of sweet-heat and crispy deliciousness! While recently in Charleston, I noticed the restaurant was closed, and upon further investigation, it appears there was a fire and won’t be reopening as Pawpaw. They will however be reopening as a Coastal Italian restaurant called Sipango. I’m praying they put those sprouts on the menu again!

I have raved about these and recommended them so many times, that I figured I needed to attempt them at home. The perfect opportunity arose when I received an air-fryer for Christmas! I have been air-frying everything! I will say that these are a really good version and you should definitely give them a try!

I also have included a Crispy Garlic Parmesan recipe that is equally delicious but definitely not vegan!

 

Air-fryer Apricot Chili-Glazed Brussels Sprouts

• 2 lbs Brussels Sprouts
• 2 Tbs Extra Virgin Olive Oil or Grapeseed Oil
• 1/2 Tsp Pink Himalayan Salt
• 1/4 Tsp Fresh Ground Pepper

Sauce

1/2 Cup Apricot Jam

2 Tbs Balsamic Vinegar

1 Tbs Chili Garlic Sauce

Preheat the air-fryer to 390 if you desire (you can skip if you’d like, as it heats very quickly). Trim the ends of the sprouts and cut them in half or in quarters if they are large. Toss with olive oil and salt and pepper. Cook in the air-fryer for 9 minutes. Open the air-fryer, and toss the sprouts. Cook another 9 minutes until crispy and browned. While the sprouts are cooking, whisk the sauce ingredients in a saucepan over medium heat. Bring to a boil, reduce the heat to medium low and simmer, stirring occasionally, until slightly thickened and reduced, 3 to 5 minutes. Toss the sprouts in the sauce. Feel free to double the sauce recipe for extra to put on EVERYTHING!

 

Air-fryer Garlic Parmesan Garlic Brussels Sprouts

• 2 lbs Brussels Sprouts
• 2 Tbs Extra Virgin Olive Oil or Grapeseed Oil
• 1/2 Tsp Pink Himalayan Salt
• 1/4 Tsp Fresh Ground Pepper

Sauce

1/4 Cup Mayonnaise (preferably organic or vegan)

2 Tbs Grass-fed butter, vegan butter, or Ghee

2 Tbs Parmesan, Romano, vegan Cheese , or nutritional yeast

1 Tsp dried parsley

Pink Himalayan Salt and fresh Ground Pepper to taste.

 

Preheat the air-fryer to 390 if you desire (you can skip if you’d like, as it heats very quickly). Trim the ends of the sprouts and cut them in half or in quarters if they are large. Toss with olive oil and salt and pepper. Cook in the air-fryer for 9 minutes. Remove the sprouts and toss with the Parmesan Garlic sauce. Continue to fry for 5-8 minutes until Parmesan is melted and crispy.