Crispy Brussels Sprouts with Honey and Sriracha

Ingredients

• 500g Brussels sprouts, trimmed and halved
• 2 tablespoons olive oil
• 1/2 teaspoon garlic powder
• 1/4 teaspoon smoked paprika
• Sea salt and freshly ground black pepper

For the Honey Sriracha Glaze

• 3 tablespoons honey
• 1 tablespoon sriracha
• 1 tablespoon soy sauce
• 1 lime

For the Parmesan Crust

• 50g parmesan, freshly grated
• 1 tablespoon of Panko breadcrumbs

To serve

• 1 red chilli, finely chopped
• 50g almonds, chopped

Method

1. Preheat your air fryer to 200°C.
2. Toss the halved Brussels sprouts in a large bowl with olive oil, garlic powder, smoked paprika, salt, and pepper, ensuring they’re evenly coated.
3. Spread the seasoned Brussels sprouts in a single layer in the air fryer (basket removed). Cook for 8 minutes, shaking halfway through to ensure even crispiness.
4. Combine two tablespoons of honey, sriracha, soy sauce, and half the lime juice in a small saucepan. Heat gently over low heat, stirring until smooth. Set aside.
5. Once the Brussels sprouts are golden and crisp, transfer them to a mixing bowl. Drizzle the honey-sriracha glaze over the top and toss until evenly coated. Sprinkle the grated Parmesan and panko breadcrumbs over the sprouts and toss gently to ensure a light crust.
6. Return the glazed and parmesan-coated sprouts to the air fryer for 4 minutes at 200°C. Transfer the crispy Brussels sprouts to a serving dish and drizzle with the remaining honey and lime juice. Serve hot with extra chilli and chopped almonds.