- Level
- easy
- Prep Time
- 10 mins
- Total Time
- 18 mins
- Serves
- 4-6
Ingredients
- 1 lb
- Brussels Sprouts, trimmed and halved
- 454 g
- 2 tbsp
- Compliments Vegetable Oil
- 30 mL
- 2 tsp
- Compliments Soy Sauce
- 10 mL
- 2
- cloves garlic, minced
- ½ tsp
- each salt and pepper
- 2.5 mL
- For gochujang sauce:
- 4 tbsp
- gochujang
- 30 mL
- 2 tbsp
- maple syrup
- 15 mL
- 2 tbsp
- water
- 15 mL
- 4 tsp
- Compliments Sesame Oil
- 10 mL
- ¹⁄₂ cup
- finely grated Panache Parmigiano Reggiano, divided
- 80 mL
- Garnish:
- Chopped roasted peanuts
- Chopped green onion
Directions
Step 1
In a large bowl, combine Brussels sprouts, oil, and soy sauce; sprinkle with salt and pepper, tossing to coat.
Step 2
Preheat the air fryer to 190°C (375°F). Add Brussels sprouts and cook, until browned and crispy, shaking the basket halfway, for 8 to 9 minutes.
Step 3
Meanwhile, in a large bowl, stir together gochujang, maple syrup, water and sesame oil until smooth and easily pourable, adding more water 1 tsp at a time if needed. Reserve half the sauce and set aside. Add sprouts, stirring to coat; sprinkle with ¼ cup of the Parmesan. Return to the air fryer and cook until crispy and roasted, 1 to 2 minutes.
Step 4
Toss cooked Brussels sprouts in remaining sauce. Arrange Brussels sprouts on a plate and garnish Parmesan, chopped peanuts, and green onion.
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