This is a clever-combo side that’ll have everyone asking for seconds! Brussels sprouts air-fried to a caramelized nuttiness, paired with pecans, maple and pancetta. Serve with your favorite roast or simply eat them on their own.
Difficulty 2/5 Prep Time 10 MIN Cook Time 20 MIN Serves 4
FEATURED PRODUCTS
INGREDIENTS
- 1 lb Brussels sprouts
- 8 oz pancetta, cut into ¼-inch pieces
- 1 tsp kosher salt
- Freshly ground black pepper, to season
- 2 tbsp olive oil
- ½ cup (2½ oz) coarsely chopped pecans
- 2 tbsp maple syrup
- 1 tbsp coarsely chopped flat-leaf parsley
- ¼ lemon
DIRECTIONS
- Insert the wire rack into position 4. Select AIR FRY/SUPER CONVECTION/400°F/16 minutes and press START to preheat.
- Meanwhile, prepare the Brussels sprouts, trim the base and cut the larger ones in half. Remove any tough outer leaves and place in a large bowl.
- Add the pancetta, salt, pepper, oil, pecans and maple syrup to the Brussels sprouts and toss to combine. Place in a single layer in the roasting pan.
- Once preheated, place the pan in the oven. The Brussels sprouts should be lightly colored and the pancetta crisp. To test if they’re ready, insert the tip of a knife or skewer into the core, it should slide in easily.
- Transfer the Brussels sprouts and pancetta to a serving bowl. Sprinkle with the parsley, squeeze over the lemon juice and toss to combine.
Courtesy of Breville.