These air fryer Brussels sprouts are crispy; just like I like them. Each bite gives the perfect smokiness and crunch. They are a great source of fiber and can be served on the side of fish or roasted chicken, or mixed with rice and tofu to make a vegan dish. For a little less char, flip the Brussels in 8 minutes instead of 10-12.
If you’re wondering how Brussels Sprouts fit into a healthy diet, let me count the ways. They are high in fiber and vitamin C. They have a low Potential Renal Acid Load for people who are looking to put less stress on their kidneys. If you want to learn more about kidney health and food, check out my kidney-diet guide and cookbook here.
Dr. Blake’s Top Tip: The leftover brussels make a great addition to the next day’s salad or when added to some pasta tossed with olive oil, lemon, and parmesan cheese.
Ingredients
1 pound Brussels sprouts, ends trimmed and halved
1 teaspoon garlic infused or extra virgin olive oil
1 large clove garlic, finely chopped
1/2 teaspoon smoked paprika
Pinch of kosher salt
Lemon wedges, for serving
Instructions
1 Using a large bowl, toss the Brussels sprouts with oil, garlic, paprika and salt to coat.
2 Air fry at 400º until browned and crispy, about 10-12 minutes, tossing halfway through cooking.
3 Transfer to a serving bowl and top with a squeeze of fresh lemon and garnish with wedges.
Notes
- Low Protein
- Low Sugar
