Crispy Thai Brussels Sprouts
While visiting a restaurant in Duluth Minnesota a few years ago I had the most amazing spicy and crispy brussels sprouts! I spent a lot of time thinking about those brussels sprouts because they were honestly that good! I knew they were off plan and I just knew that I had to figure out a way to make them on plan! I did research on the flavors and found some other recipes that were close but just did not quite cut the mustard! After several different tweaks, these babies were born!
- 1 pound fresh brussels sprouts
- 3 tablespoons butter
- 3 tablespoons soy sauce or 2T coconut aminos
- 1/2 tsp maple extract
- 2 T Water
- 2 tablespoons fresh squeezed lemon juice about half a large lemon
- 1 garlic clove minced
- 1 tablespoon Sriracha sauce
- Pinch of black pepper
- Himalayan salt
Cut off the stems of your brussels sprouts, slice them in half and soak them until they are clean.
Dry them off on a paper towel.
Coat the brussels sprouts in the butter and a little salt to season.
Place them in the airfryer at 350-390 depending on your airfryer (I do 380 in my Ninja Foodie) for 30-45 minutes checking frequently and tossing with tongs after 20 minutes. Airfry until they look crispy on the outside and tender on the inside.
While the brussels sprouts are air frying add the remaining ingredients to a sauce pan and reduce. (approximately 5 minutes)
Once the Brussels sprouts are tender inside and crispy outside take them out of the airfryer and toss in the reduction!