Ingredients
2 lb.Brussels sprouts, trimmed and halved
5 tbsp.
olive oil, divided
1/2 tsp.
hot paprika
Kosher salt
6 tbsp.
pure maple syrup
1 1/2 tbsp.
sriracha
Aleppo pepper and sliced scallions, for serving
Heat air fryer to 375°F. In large bowl, toss Brussels sprouts with 4 tablespoons oil, then paprika and 1/2 teaspoon salt. Air-fry Brussels sprouts in 2 batches until charred, crispy, and tender, 9 to 11 minutes.
Meanwhile, in bowl, whisk together maple syrup, sriracha, and a pinch of salt. Transfer 2 1/2 tablespoons to small bowl and whisk in remaining tablespoon oil; set aside for serving.
Transfer 1 batch roasted Brussels sprouts to large bowl and toss with 2 tablespoons of remaining syrup mixture. Repeat with remaining Brussels sprouts and 2 tablespoons syrup mixture.
Transfer to platter, then drizzle with reserved maple-oil mixture and sprinkle with Aleppo pepper and scallions if desired.
Meanwhile, in bowl, whisk together maple syrup, sriracha, and a pinch of salt. Transfer 2 1/2 tablespoons to small bowl and whisk in remaining tablespoon oil; set aside for serving.
Transfer 1 batch roasted Brussels sprouts to large bowl and toss with 2 tablespoons of remaining syrup mixture. Repeat with remaining Brussels sprouts and 2 tablespoons syrup mixture.
Transfer to platter, then drizzle with reserved maple-oil mixture and sprinkle with Aleppo pepper and scallions if desired.
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