Air Fried Brussel Sprouts

Have you seen that meme about how everybody hated Brussels sprouts in the 80’s and 90’s because they didn’t have the same marketing person they have now? Back then, they were steamed and bland, but now they’re fried and flavorful!

The Air Fryer Brussels Sprouts I’m sharing today have the NEW marketing person, but with the healthful twist of air frying rather than deep frying.

Because we all know that a boiled or steamed sprout just can’t compare to a crispy one. It’s all about that deep golden brown deliciousness, and your air fryer can get it done!

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Are Brussels sprouts still popular on restaurant menus in your neck of the woods?

Here in Detroit, (mostly fried) Brussels sprouts with balsamic glaze had a boom of OMG ON EVERY RESTAURANT MENU EVER about ten years ago, and then the trend waned for awhile, but now it seems to be back.

There’s Brussels sprouts pizzas. There’s shaved Brussels sprouts salads. There’s fried Brussels as an appetizer, there’s lemon Brussels sprouts as a side dish. Honestly, there’s Brussels everywhere you look.

Maybe it wasn’t a trend at all, and Brussels sprouts on restaurant menus are here to stay forever. Oddly, roasted radicchio also seems to be gaining popularity around here (which I love with a flat iron steak on grill). Blistered shishitos seem to be on a ton of menus, too.

I’ll still occasionally order some sprouts when I’m out at a restaurant, but for the most part I’ve transitioned back to making them at home (usually as a side dish to buttermilk grilled chicken or pesto salmon).

This lemon maple Brussels sprouts recipe is my go-to way to prepare this vegetable.

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Disclosure: This is a sponsored post written by me on behalf of the Michigan Cherry Committee. All opinions are 100% my own.

Sometimes, I’m pretty sure I should have named this blog “Foxes Love Pizza,” and just gone all in on homemade pizza! Homemade pizza is something I grew up eating, albeit classic pepperoni and mushroom most of the time.

But sometime over the years, as my husband and I started cooking together more, we began branching out into things like chicken pizza with roasted garlic, cheeseburger pizza with all of the fixings, and even crostini pizza bars for parties.

These days, homemade pizza is almost always on our weekly meal plan, sometimes if only to use up leftover ingredients from other meals.

Last week, I had a bag of Brussels sprouts originally destined for air fryer Brussels sprouts or maple Brussels sprouts that were abandoned a few days prior (I’m no hero, I love takeout after a long day). I had also made some bacon in the oven for breakfast, and had a few slices left over.

I paired those ingredients with Montmorency tart cherries to create this easy, savory and sweet, homemade Brussels sprouts pizza with cherry glaze.

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If you’ve followed this blog for any length of time, you know that I’m not much of a baker or a dessert maker.

Every once in awhile, I’ll get inspired and bust out an apple rose tart or some cute little cupcakes, but the ratio of savory recipes to sweet recipes on this blog is probably about 10 to 1.

Savory food is my thing, whether I’m developing new recipes, or ordering food at a restaurant. Offer me a cheese course instead of dessert, and I am here. for. it. Heck, give me a breakfast charcuterie board or a Halloween themed charcuterie board!

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I gotta say, it’s STILL not really feeling like autumn here in Detroit. Temperatures keep hovering around the 70’s, making shorts and t-shirts a very real option for late October (which is not really typical for this area).

It’s hard to get in the mindset of Thanksgiving menu planning and holiday parties and festive cocktails and New Year’s Eve finger foods when you’re still wearing shorts, you know?

Be that as it may, I forced myself to get into the kitchen and start brainstorming some easy entertaining ideas, because I want us all to be prepared with lots of great back-pocket options for when the holidays DO strike (whether the colder weather comes along for the ride or not).

These Roasted Veggie Party Crackers are the definition of back-pocket easy.

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We go through a lot of Greek yogurt in this house, but very little of it involves the words granola, breakfast, fruit or sweet. Instead we use tubs and tubs of Greek yogurt to add a creamy element to savory dishes.

Most often, I love using yogurt as a base to roasted vegetable dishes. Not only does the creamy, tangy flavor pair perfectly with deeply earthy roasted veggies, but there’s something very “restaurant quality” about getting out a big platter (or even smaller side plates) and doing a “plop and smear” (a very technical term I learned from Top Chef) of yogurt, then topping it with the vegetables.

It’s a beautiful presentation, and I like how each diner can sort of drag their fork through the yogurt and vegetables, combining the two as they eat.

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Since I celebrated the end of summer tomatoes earlier this week, I’m moving on to the best of the fall bounty.

The farmer’s market is overflowing with squashes of all shapes and sizes, giant stalks of brussels sprouts, and big baskets of locally foraged mushrooms.

While any of these veggies would be perfect on their own as a simple roasted side dish, I wanted to make something a bit more substantial this week.

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Somehow, I ended up married to a man who names brussels sprouts and broccoli as his two favorite vegetables. I mean, I like them both as well, but two favorite? 

Really? I would bet that a good portion of Americans would name those as their two least favorite!

Oh well, I’m pretty sure I should count myself lucky to have a life partner who likes (and will eat) just about any vegetable I throw at him.

Fruit, on the other hand, not so much. There was a persimmon incident the other night that didn’t go over all that well. But back to Brussels – I love coming up with new ways to prepare them to keep things interesting! My favorites are maple Brussels sprouts, and the slaw I’m sharing today.

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