When cooking vegetables, the choice usually presents itself between boiling and baking. We have an air fryer, which is essentially a convection oven, and there are several ways to use steam or water to cook foods, from the regular pan to the steamer, or even the pressure cooker.
Today I baked them, then made spicy Brussels sprouts on bed of arugula and brown rice. You can these baked Brussels sprouts for so many variations as a side, an ingredient or just as an appetizer, by itself.
If you get them at the absolute freshest, you can simply slice Brussels sprouts and go from there. In most scenarios, the fresh pack you get at the store will have been there for a few days, so the outer layer of each sprout may need to be removed. By going through a one-layer peel, your veggies will look and taste their best.
Another point is whether to use oil or not. I am trying to resort to less oil than before, so the amount of oil I recommend for a full batch of baked Brussels sprouts like we did today is between zero and one tablespoon.
In terms of herbs, I used the typical herbes de Provence together with ground black pepper.
Brussels sprouts tend to be small in size once you slice them in half, and even more if you peel the outer layer, as discussed above. So 35 minutes is as much as I think they need to be fully cooked. Enjoy!
Baked Brussels sprouts
- 2 lb Brussels sprouts (it will weigh less if you peel the outer skin and cut the dry base off each sprout)
- 0.5 tbsp herbes de Provence
- 0.5 tbsp ground pepper
- salt (optional)
- avocado oil (optional, 1 tbsp max for this recipe)
- Preheat the oven to 375 F degrees.
- Prepare the sprouts by cutting the dry edges and if needed, removing the outer skin until you have greens looking their freshest. Slice them in two then rinse well.
- Place them in a salad bowl, add the herbs, pepper, optionally salt and oil, and mix them with your hands rubbing each sprout with flavors.
- Clean your hands, then on a baking sheet, lay the sprouts and put them to bake for 25 minutes.
- Take them out, turn them upside down and bake them 10 more minutes reducing the heat to 350 F.
- Serve immediately, or let them cool down and store them in the fridge in a sealed container for up to 3 days.