Air-Fryer Brussels Sprouts With Pomegranate Glaze

Ingredients

For 3 servings

• •1 lb (454 g) Brussels sprouts, trimmed and cut in half lengthwise
• •1 c. à soupe (15 ml) extra-virgin olive oil
• •1 /4 cup (60 ml) maple syrup
• •1 /4 cup (60 ml) pomegranate molasses
• •1 /4 cup (1.65 ounces; 47 g) pomegranate seeds (arils), optional
• •1 /2 teaspoon Diamond Crystal kosher salt, plus more to taste; for table salt, use half as much by volume
• •Freshly ground black pepper

Method

1. 1.Preheat a 6-quart air fryer to 400°F (200°C). In a large bowl, toss Brussels sprouts with olive oil and 1/2 teaspoon kosher salt until evenly coated.
2. 2.Arrange sprouts in a single layer in the air-fryer basket (work in batches if needed). Cook, shaking or stirring halfway through, until deeply browned and crisp all over, 10 to 15 minutes.
3. 3.Meanwhile, in a small saucepan, combine maple syrup and pomegranate molasses, bring to a simmer over medium heat, and cook, whisking often, until thickened and syrupy, about 4 to 5 minutes.
4. 4.Transfer cooked sprouts to a large bowl. When ready to serve, drizzle with about 2 tablespoons of glaze and toss to coat, adding more to taste. Season with salt and pepper to taste. Transfer glazed Brussels sprouts to a serving dish, then sprinkle with pomegranate seeds, if using, and drizzle with any remaining glaze, if desired.