I recently had the great opportunity to spend some time in California. While driving between Pebble Beach and San Francisco we passed by field after field of amazing crops. It took me a while to figure out those fields were filled with artichokes and brussels sprouts. These are not crops I’m used to driving by here in Pennsylvania so I was pretty amazed with them. The image of the vast fields of brussels sprouts inspired me to try a new way of preparing them.
Photo Courtesy of Ocean Mist Farms Photo courtesy of Ocean Mist Farms
Rosemary Russet Potato Chips made in the Philips Airfryer.
I don’t have a great history with “brussel” sprouts. In fact, when given the choice, I have passed on them every single time they were served at dinner for my entire life. No thanks, no little steamed green mini Martian heads for me. I remember being really young and sitting at the dinner table with my cold uneaten sprouts – missing my chocolate pudding dessert for refusing to eat them. Those little green heads were pure evil to me…up until now.
Turns out I was wrong about brussels sprouts in a couple ways. 1. I have been calling them “brussel” sprouts without an “s” up until this week! Ha! Foodie status revoked! 2. With the correct cooking method, brussels sprouts can be amazing, craveable and worth fighting over. (I promise!)
Recently, while out for drinks and nibbles with some friends, someone ordered a fried brussels sprouts appetizer. I don’t know what came over me, probably the cocktail, but I actually popped a sprout in my mouth! Mmm, they were caramelized, the outer leaves were crunchy salty and the insides were tender and sweet. They were delicious!
The Philips Airfryer – pretty cool looking!
I wanted to recreate them, but couldn’t bring myself to deep fry them. So it seemed like a perfect way to experiment with something new in the Philips Airfryer I won this past summer. I made airfried russet potato chips a couple weeks ago and they were amazing. So, I hoped that it would “fry” the sprouts to perfection too! I set to work and decided on 3 cooking methods so I could compare and share the results. I prepared a pound of brussels sprouts roasted in the oven, a pound sautéed in a skillet and a final pound in the Philips Airfryer. Check out the results below!
Brussels Sprouts Preparation:
Remove any tough leaves, trim the stems and cut in half vertically. Rinse and shake dry. Toss with olive oil and salt.
Roasted and Sautéed Brussels Sprouts:
The roasted sprouts were tender, caramelized and delicious! (photo below) I loved the crispy browned leaves that fell off the sprouts. The sautéed sprouts would need some work. They browned before they got tender and just didn’t develop that yummy caramelized sweetness. I think I should have blanched them first and maybe added some bacon ????
Airfried Brussels Sprouts:
Wow! I take back every bad thing I ever said about brussels sprouts! In 15 minutes, the Airfryer turned them into tender, caramelized yumminess with lots of little loose crispy leaves.
The Results: Airfryer #1, Roasting #2, Sautéed (back to the drawing board)
If you have an Airfryer, these sprouts are a definite must do! If you live near me and would like to borrow my Airfryer, just let me know. Roasting them is a pretty close second place – they still get perfectly tender and caramelized, and you still get some yummy crispy bits. I would highly recommend roasting as well.
Roasted Garlic and Thyme Dipping Sauce:
The Airfried or roasted sprouts are certainly yummy on their own. But if you’d like to serve them with a little dipping sauce, perhaps as an appetizer, the roasted garlic and thyme mayonnaise we dipped them in was really, really good!