Skip the deep fryer and keep crispy goodness with these air-fried Brussels sprouts from America's Test Kitchen. - NBCNewsBETTER
have become a menu staple — and for good reason. The tiny cabbages caramelize and crisp while maintaining enough structure to work as a dipping vessel. Of course, deep-frying them is something of a project and doesn't yield the healthiest results. We wanted to see if we could use theto make “fried” Brussels sprouts that kept their virtuous qualities but tasted as decadent as their deep-fried counterparts. Our first attempts were promising but not perfect.
Since we usually achieve crispiness by using a very hot oven, we tossed the Brussels sprouts in a little oil and roasted them in the air fryer at 400 degrees. They crisped up quickly but tasted raw inside: The air fryer was doing too good a job at browning. We tried adding a splash of water before cooking the sprouts, hoping the resulting steam might soften them faster, but no luck.
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