this post was submitted on 26 Jul 2026
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Air fryer brussel sprouts (lemmy.world)
submitted 2 months ago by FauxPseudo@lemmy.world to c/cooking@lemmy.world
19 comments fedilink hide all child comments
 

Brussel sprouts, bacon fat, salt, sesame seed, 12 minutes in the air fryer.

Mac and cheese, per box instructions.

Cost per person $2.36

top 19 comments
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[–] DJKJuicy@sh.itjust.works 6 points 2 months ago (1 children)

Brussel Sprouts are 100% the killer app for an air fryer. If you're not buying an air fryer for all the other stuff an air fryer can do, buy it just for brussel sprouts.

For the past 4 years now I've moved my family and friends to freakin' brussel sprouts being the Thanksgiving and Christmas dish that everyone talks about. And the competition is prime rib and lamb chops.

Air fried brussel sprouts tossed with bacon, blue cheese, and honey mustard vinaigrette.

Next. Level.

[–] FauxPseudo@lemmy.world 3 points 2 months ago

I was gifted an air fryer. I had no idea what to do with it. The killer application I found was tube meats. Hot dogs, brats, Italian sausage, etc. It gives even the cheapest hotdogs the absolute best crisp snapping skin.

But brussel sprouts are a close second.

[–] MakingWork@lemmy.ca 5 points 2 months ago (1 children)

If you mix into one bowl: Mac and cheese with bacon infused Brussel sprouts!

[–] FauxPseudo@lemmy.world 5 points 2 months ago

I seriously considered it. Wife vetoed. I even have the bacon because a friend returned some Tupperware with a pack of bacon.

[–] MunkysUnkEnz0@lemmy.world 3 points 2 months ago (1 children)

Try to pick up the air fryer slash toaster oven. It's easier to work with them baskets than just as efficient.

I'll make pizzas, burritos, one dish meals, you name it.

Throw a chicken thigh in there for 15 minutes.

I'll make up a huge bowl of rice and portion it into baggies and freeze it.

That goes in the last 10 minutes after you flip the chicken thigh Along with frozen vegetables is your choice.

I do this inside of a small bread pan with a double layer of aluminum foil and that way I can just take off the top layer of aluminum foil, no cleaning.

[–] FauxPseudo@lemmy.world 1 points 2 months ago

I read a lot of toaster oven type reviews a few years ago but every single one looked like you traded that larger cook area for a less effective device. That may have changed since then but it was cited as a problem in every one of the ones I looked at. If I remember the biggest complaint was that it vents too much air out the door.

[–] trijste@lemmy.ca 2 points 2 months ago (1 children)

Does it really gotta be KD?

[–] FauxPseudo@lemmy.world 7 points 2 months ago (2 children)

If I used KD this thing would have cost more than twice as much. I am strictly generic when it comes to mac and cheese out of a box. My wife only lets me make a bechamel base once in awhile.

[–] trijste@lemmy.ca 2 points 2 months ago

Bless

[–] MunkysUnkEnz0@lemmy.world 2 points 2 months ago (1 children)

I have a pot of macaroni going on right now. It's really easy to make your own. Drain the pasta. Add shredded cheese, a dash of milk and some butter.

Oh if you want to make some roux that will thicken up the sauce. It tends to stay good whenrefrigerated for a few months.

[–] FauxPseudo@lemmy.world 3 points 2 months ago

I know how to make at least three kinds of Mac and cheese from scratch. The issue is that this is a comfort food for my wife. Mess up a wife's comfort food by trying to do it better and they get really upset.

Try this, skip the milk and butter. Use sour cream. Four to one ratio of shredded cheese to sour cream by volume. If you have a melting smoked cheese available bump it up with that.

[–] RecursiveParadox@piefed.social 2 points 2 months ago (1 children)

I've been experimenting with this as well, but cannot get the temp dialed in - what temp did you use?

[–] FauxPseudo@lemmy.world 3 points 2 months ago (1 children)

For most goods I use my device's default which is 370f. I gave the basket a shake about half way through.

[–] RecursiveParadox@piefed.social 2 points 2 months ago (1 children)

Thanks!

[–] FauxPseudo@lemmy.world 2 points 2 months ago (1 children)

I am from the internet. I'm here to help.

[–] RecursiveParadox@piefed.social 1 points 2 months ago (1 children)

Coming to give an updoot on this comment, I noticed you fabricate yours the opposite way I do: you slice four strips from stem to top while I cut them around the circumference.

This helps you think?

[–] FauxPseudo@lemmy.world 2 points 2 months ago

I like it this way because it helps them stay together so you don't end up with a lot of loss burnt flakes as opposed to crispy outsides.

[–] noxypaws@pawb.social 0 points 2 months ago (1 children)

YES. I halve mine, coat with oil and aald and pepper, and cook at 390 for ~18 minutes. Drench em in balsamic and maybe some nutritional yeast, and DAMN.

[–] FauxPseudo@lemmy.world 1 points 2 months ago

It's good stuff