Spicy Sriracha Air Fryer Brussels Sprouts
Okay, Let’s Talk About My Spicy Sriracha Brussels Sprouts Obsession
So here’s a thing that happens at our place: I make these Brussels sprouts (super spicy Sriracha style, thanks to a recipe mishap last fall—I’ll spill on that later), and before I even sit down, they’re somehow already half eaten. Honestly, even my brother who usually side-eyes anything green started calling these “danger sprouts.” I don’t blame him. Also, I once tried making these during a big game day—huge mistake, barely got one for myself. If you’re squeamish about heat, you can totally scale it back, but where’s the fun in that?
Why I Can’t Stop Making This (And Maybe You’ll Get Hooked Too)
- I whip this up whenever I’m in one of those ‘oh no, dinner’s in half an hour, what now?’ moods. Because air fryer = magic.
- My family legit freaks out for these—I used to think Brussels were only for Thanksgiving, but who made that rule, anyway?
- Confession: Tossing them in spicy stuff is just my sneaky way of getting veggies past the kids (and, let’s be honest, myself on bad veggie days)
- And hey, if you’ve ever cursed at your oven for taking too long (guilty), you’ll love how quick this feels.
Stuff You’ll Need (With Cheeky Swaps)
- 1 lb (about 450g) Brussels sprouts, trimmed and halved—or quartered if they’re hefty. My neighbor swears by the pre-cut bagged kind. I say, do what you gotta do.
- 1–1.5 tbsp Sriracha sauce (or more if you’re intrepid; less if you’re afeared)
- 2 tbsp olive oil (honestly, vegetable oil works fine; Grandma Bea insists on extra virgin but I think she’s just fancy)
- 1 tbsp soy sauce (I swap in tamari if my gluten-free pal pops by)
- 2 tsp honey or maple syrup (if you’re out, brown sugar sorta does the trick, though it granulates more)
- 2 garlic cloves, minced (or a heaping spoonful of the jarred kind on a lazy day—no judgment)
- Salt & cracked black pepper, to taste
- Sesame seeds, for topping—optional, but they make you look like you tried harder
- A squeeze of lime, if you’re feeling saucy
How I Actually Make ‘Em (Don’t Panic if It Looks Odd for a Minute)
- Preheat your air fryer: Set that legend to 380°F (about 195°C)—unless yours only goes to 400°F; in that case, just watch them a lil’ closer.
- Mix up the magic: In a big bowl (or honestly, a big mixing cup if you’re short on bowls like I often am), toss together your Sriracha, olive oil, soy, honey, garlic, salt, and pepper. Give it a taste. I usually overdo the pepper, but hey. This is where I always sneak a pinky dip for ‘science.’
- Spoil those sprouts: Throw the halved sprouts in and shake them all around—don’t be afraid to get in there with your hands. Or a spatula if you’re not into sticky fingers.
- Into the fryer: Scatter them in the air fryer basket; don’t worry if it’s not a single layer—they shrink up. I do try for an even spread, but life’s short and besides, the crispy bits at the edge are my favorite.
- Cook for 10-12 minutes, shaking halfway through. At the 6 minute mark, I always sneak a taste. If they’re looking too charry, dial back time or temp. Some folks like them verrry crispy, so just keep an eye on ’em.
- Out and fancy: Tumble them onto a serving plate, hit them with a squeeze of lime and a shower of sesame seeds if you’re feeling posh, then stand back because they’ll go quick.
Notes from the School of Oops
- Don’t skip the shake at halftime—even distribution of spicy sauce is the dream; learned that the messy way.
- They might look too dark after 12 min, but actually, the flavor is best with a little char. (unless you genuinely hate burnt bits, then STOP at 10)
- I tried using way less oil once… ended up with dry baby cabbages. Not worth it.
If You’re Feeling Adventurous (Or Just Bored)
- I once swapped the Sriracha for gochujang—kinda awesome, but super sticky.
- Lemon zest instead of lime? Brighter, but I think lime works better with the heat.
- Parmesan on top: weirdly divisive in my house. Try at your own risk—I liked it, others not so much. Blue cheese once… major regret.
What Kit You’ll Need (But Maybe Not Really)
Honestly, you need an air fryer—unless you fake it with a super hot oven and a sheet pan. Not exactly the same, but it gets you close. If you’re air-fryer-less, check out this oven method by Cookie and Kate (love their stuff, for real). As for fancy bowls or measuring spoons—nah, a coffee mug and eyeballing works if you’ve got a little kitchen courage.
How They Keep (But Ours Never Last)
Pop the extras in a sealed container, fridge for up to 2-3 days. But honestly? Ours rarely see sunrise. If they get soggy, re-toast in the air fryer for like, 2 min. They’re even better the next day, or maybe that’s just me?
How We Gobble ‘Em Up (Ideas, Not Precise Law)
Most often, I eat these standing over the stove. For company, they look sharp with a cumin yogurt dip—trust me, it’s a little odd but it works. My cousin eats them with ramen (she says it’s her version of hacking college dinners). Or, just alongside roast chicken and mashed spuds for Sunday tea. Basically, pile high, grab forks, good luck having any leftovers.
Pro Tips From the School of Hard Nosh
- I once layered them way too deep in the basket. Result: half steamed, half burnt. So, one-ish layer is best, but don’t fuss if they overlap a bit, honestly.
- Resist the urge to crank up the heat to ‘save time’—I didn’t and ended up with bitter and sort of angry-tasting sprouts.
- If you let them sit a few mins after frying, flavors settle more (possibly placebo effect, but it does seem true).
Burning (and Mildly Odd) Questions: Brussels Sprouts Hotline
- Can I use frozen Brussels sprouts? Sure, but they’ll finish less crispy. I usually blot off excess moisture. Don’t expect miracles, but still tasty.
- Too spicy for me—help? Yeah, just start with half the Sriracha, or throw a spoon of Greek yogurt on top (or even mayo, I won’t judge)
- No air fryer—am I doomed? Not at all; see my oven hack up above. Bonus: you can roast potatoes on the side. Win-win.
- Do other hot sauces work? Buffalo sauce is a fun sub—adds tang. Frank’s RedHot is nice, or try different brands of Sriracha.
- How spicy is this really? “Oooh, warm!” not “call the fire dept”. Unless you double it, then… your call.
- Can I double the batch? In theory yes, but in practice, my air fryer only likes one layer at a time. Otherwise, some get shy and hide from the heat.
Look, not every dinner wins over the ‘greens are gross’ crowd—but spicy Sriracha air fryer Brussels sprouts? They’re my one-trick pony that never lets me down. Unless I run out of Sriracha, or forget to trim the sprouts (ask me how I know). Try it, tweak it, own it. And if you make something even better, tell me—I love a good kitchen mishap story. Cheers.
Ingredients
- 1 lb Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- 1 1/2 tablespoons Sriracha sauce
- 1 tablespoon soy sauce or tamari
- 1 tablespoon maple syrup or honey
- 1/2 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
- Salt and black pepper, to taste
- Sesame seeds and chopped green onions, for garnish (optional)
Instructions
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1Preheat the air fryer to 375°F (190°C) for 3 minutes.
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2In a large bowl, whisk together olive oil, Sriracha sauce, soy sauce, maple syrup, garlic powder, smoked paprika, salt, and pepper.
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3Add the halved Brussels sprouts to the bowl and toss to coat evenly with the spicy Sriracha mixture.
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4Arrange the Brussels sprouts in a single layer in the air fryer basket. Cook for 12-15 minutes, shaking the basket halfway through, until sprouts are crispy and golden.
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5Transfer to a serving dish and garnish with sesame seeds and chopped green onions, if desired. Serve immediately.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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