1 lb Brussels sprouts, trimmed and halved
1 large shallot, sliced thin (I used 3mm mandolin)
1 T olive oil
1/4 t salt
1/8 t black pepper
Tasty dipping sauce or dressing of your choice*
Toss everything except sauce in a mixing bowl. Transfer to air-fryer basket. Cook at 350 F until sprouts are well-browned and crispy, 20-25 minutes, tossing halfway through cooking. I find the amounts I typically make do better at 340 F for 16 minutes. And I wait to add the shallots at the halfway point.
That’s it!
*I made the white miso dressing that goes with grilled sprouts & croutons in another recipe.
CI recommends whisking together: 1/4 c mayonnaise, 1 T minced fresh chives, 1/2 t grated lemon zest, 2 t lemon juice, 1/2 t Worcestershire sauce, 1/2 t Dijon mustard, and 1/4 t garlic salt.
