Ingredients
Equipment
Method
- Preheat the air fryer to 375°F if your model requires it. Dry the trimmed sprouts thoroughly, then toss with the oil, garlic powder, salt, and pepper.
- Arrange in a loose single layer in the basket. Air-fry for 12–16 minutes, shaking or turning after 7 minutes, until the cut sides are browned and a small knife slips into the cores. Cook in batches if necessary; remove loose leaves early if they brown faster.
- While the sprouts cook, simmer the balsamic vinegar and maple syrup in a small saucepan for 30–60 seconds, just until slightly syrupy. Remove from the heat; avoid reducing it until sticky and dark.
- Toss the hot sprouts lightly with the warm glaze and serve at once. For the crispest edges, spoon the glaze over them just before eating.
Nutrition
Notes
Give the basket breathing room: A crowded basket traps steam. The listed time assumes one loose layer; two batches add cooking time, and larger sprouts may need a few minutes longer.
Brown outside, tender inside: If the leaves are dark but the cores are firm, lower the air fryer to 350°F and cook a few minutes more. Smaller, evenly cut pieces cook more consistently.
Glaze after cooking: Maple syrup can scorch under the air fryer’s strong heat. Add the glaze only after the sprouts are done, and serve promptly because a wet glaze gradually softens crisp leaves.
Use a bowl, not a puddle: The glaze should lightly coat the sprouts. Scrape it from the saucepan while warm; it thickens as it cools.
Bring back the edges: Refrigerate leftovers within 2 hours for up to 3 days. Reheat at 350°F for 3–5 minutes, watching closely because the maple coating can darken quickly.
