Tangy Glazed Brussels Sprouts Delight
Equipment
- 7-inch round cake pan insert, metal cake pan, or foil pan
Ingredients
- ¼ cup Thai sweet chili sauce
- 2 tablespoons black vinegar or balsamic vinegar
- ½ teaspoon hot sauce such as Tabasco
- 8 ounces Brussels sprouts trimmed (large sprouts halved)
- 2 small shallots cut into ¼-inch-thick slices
- Kosher salt and freshly ground black pepper
- 2 teaspoons lightly packed fresh cilantro leaves
Instructions
- In a large bowl, whisk together the chili sauce, vinegar, and hot sauce.
- Add the Brussels sprouts and shallots to the bowl, season with salt and pepper, and toss to combine.
- Scrape the Brussels sprouts and sauce into a 7-inch round cake pan insert, metal cake pan, or foil pan.
- Place the pan in the air fryer and cook at 375°F, stirring every 5 minutes, until the Brussels sprouts are tender and the sauce is reduced to a sticky glaze, about 20 minutes.
- Remove the pan from the air fryer and transfer the Brussels sprouts to plates.
- Sprinkle with cilantro leaves and serve warm.
Notes / Tips / Wine Advice:
Wine advice:
Pair these tangy glazed Brussels sprouts with a fruity, medium-bodied red wine such as Pinot Noir or Grenache to complement the sweet and spicy flavors of the dish.Nutritional Information
Calories: 180 kcal | Carbohydrates: 38 g | Protein: 5 g | Fat: 1 g | Fiber: 6 g | Sugar: 21 g