I’ve been using my air fryer a lot this summer and am loving it! I cook everything in it, I even cook eggs (that will be a different recipe). I’ve cooked brussels several times in the air fryer but I’m never crazy about the texture. Sometimes they turn out too crispy on the outside and not completely cooked on the inside. The last few times I’ve been steaming them for 10 minutes before throwing them into the air fryer. Let me tell you, they’re finally perfect! They’re moist inside and yet perfectly crispy outside. I’m finally happy with them and now I won’t cook them any other way. You can season them anyway you like but I prefer using salt, pepper and garlic. This time I used some black garlic a friend gave me, a little of Everything but the Bagel seasoning from Trader Joe’s and they tasted wonderful. Most of the time I use regular garlic and they taste just as wonderful. For this recipe I will keep it simple and use regular garlic, salt and pepper.
Once they’re finished cooking, you can choose to either eat them immediately, top them with your favorite dressing or olive oil and lemon. I love drizzling a balsamic reduction. I don’t use soy sauce, which is often used in a reduction. I use coconut amino’s which is healthier then the soy. For this recipe, I’m going to include the recipe for the balsamic reduction.
WHAT IS COCONUT AMINOS?
Coconut aminos is a dark colored sauce that tastes similar to soy sauce. The great thing about it is that it’s not made from soy. Its made from the sap of the coconut plant, not the coconuts. It is soy-free and gluten-free, so it’s perfect for people with allergies to soy or wheat. I use it for every recipe that calls for soy sauce. It taste great and works perfectly.
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Alright, let’s get cooking!