I feel like Brussels Sprouts get a bad rap.
People either love them or hate them, and most people HATE them. Maybe it’s their stinky smell (it’s rather unpleasant when you microwave them especially) or their thick, crunchy texture.
I believe most people have just had them served all wrong. Boiled or steamed Brussels sprouts are very unappetizing. Roasted Brussels sprouts are a whole different story.
When you roast them, you let out all these good juices and the outside gets crispy and charred. That adds an extra layer of flavor that makes them taste phenomenal.
The outside may get crispy, but the inside is what counts: it’s soft, tender, and delicious.
Roasting Brussels sprouts is the only way to go, in my opinion. You can do it normally in the oven, or you can even do it in the air fryer! It’s beyond simple.
Pro-tip: cut each Brussels sprout in half, that way you get a flatter surface area to get roasted and charred.
Try Brussels sprouts again in this recipe. It’s a simple one that gives you all the great flavors of the veggie combined with a sweet and spicy sauce. It’s a great recipe to try if you’re on the fence with Brussels sprouts.
Sweet Chili Turkey & Brussels Sprouts
A simple and tasty skillet meal with Brussels sprouts, turkey and a sweet chili sauce.
- Preheat air fryer to 350 degrees. Place halved Brussels sprouts in a large bowl. Drizzle 1 tablespoon olive oil over the top and season with salt and pepper. Air fry for 10-15 minutes or until Brussels sprouts are lightly charred and crispy.
- Meanwhile, heat remaining tablespoon of oil in a large skillet. Add ground turkey and season with white pepper, garlic powder, ginger and salt. Cook, crumbling with a large spoon, until browned, about 5-6 minutes.
- Add cooked Brussels sprouts to the pan and sweet chili sauce. Cook for another 4-5 minutes, stirring so everything is well coated in sauce, adding more if desired.
- Serve on top of rice and with avocado.