Photography by Kyle Carpenter, recipe development by Izzie Turner, food styling and styling by Vanessa Rocchio
Instead of the traditional method of roasting Brussels sprouts and sweet potatoes in the oven—which is only going to heat up your kitchen in these sometimes still-warm months—utilize your air fryer for the crispiest bites with hardly any mess in the kitchen. This low-maintenance recipe is good all on its own but can be served over rice for an even heartier meal.
Crispy Brussels Sprouts with Andouille and Sweet Potatoes
Makes 4 to 6 Servings
Ingredients
- 1½ pounds Brussels sprouts, halved (quartered if large)
- 1½ pounds diced sweet potatoes, peeled if desired
- 1 (14-ounce) package andouille sausage, sliced crosswise
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 2 tablespoons cane syrup
- 2 tablespoons apple cider vinegar
- ½ teaspoon Creole seasoning
- ¼ teaspoon crushed red pepper
- ¼ cup chopped toasted pecans
- ¼ cup sliced green onion
- Garnish: crushed red pepper
Instructions
- If preheating is recommended by your air fryer manual, preheat air fryer to 400°.
- In a large bowl, combine Brussels sprouts, sweet potatoes, andouille, oil, and salt. Arrange mixture inan even layer in air fryer basket. Set temperature to 400°, and cook until lightly golden brown, about 20 minutes. Shake basket, and cook until golden brown and crispy, 15 to 20 minutes more.
- In another large bowl, whisk together cane syrup, vinegar, Creole seasoning, and red pepper. Add Brussels sprouts mixture, and toss until combined. Top with pecans and green onion. Garnish with red pepper, if desired.
