Air-Fried Brussels Sprouts are so simple to prepare – a perfect side for a busy weeknight. You simply wash, trim, and halve the little sprouts, toss them with a bit of oil and salt, and bake them in the air fryer.

That’s where their story begins. But Air-Fried Brussels Sprouts are a lonely bunch without a delicious sauce to bring out their best qualities. My favorite companion for these tasty little cabbages is a puddle of Maple Chili Crisp. Ok, more of a pool really. I spoon the sauce onto the plate and then place a few sprouts in the middle. Perfect for swirling them around the plate and “dressing” each sprout to your liking.

The flavor combination of Brussels sprouts and maple syrup was introduced to me by my friend Maribeth. She invited us for dinner one night long ago, and she sauteed Brussels sprouts in a cast iron pan. While she was cooking, I marveled at her courage – serving Brussels sprouts to people who don’t normally sit around your table? Isn’t that kind of risky? After all, Brussel sprouts are one of those vegetables that people love to hate. But of course all’s well that ends well, and the Brussels sprouts she served were fantastic! Her secret – maple syrup.

You could also serve these Air-Fried Brussels Sprouts with a balsamic glaze, air-frying the sprouts and then tossing them with the glaze after they’re cooked. The only tricky thing about this approach is that you should only toss the sprouts that are intact, reserving the outer leaves that have fallen off and crisped for a garnish. Delish.