Name: Air Fryer Brussels Sprouts with Fish Sauce Vinaigrette
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Cuisine: Southeast Asian
Ingredients: 1 1/2 lbs Brussels sprouts, trimmed and halved lengthwise; 3 tbsp olive oil or avocado oil; 1 1/2 tsp kosher salt; To taste freshly cracked black pepper; 1/3 cup + 2 tbsp fish sauce; 1/3 cup + 2 tbsp water; 1/4 cup + 1 tbsp monk fruit sweetener; 3 tbsp rice wine vinegar; 3 tbsp fresh lime juice (about 1 1/2 limes); 2 cloves garlic, minced; 1 red Thai bird's eye chile, thinly sliced; 3 tbsp fresh mint, finely chopped; 2 tbsp fresh cilantro, finely chopped; 2 tbsp cilantro stems, thinly sliced; 1/4 cup roasted peanuts, roughly chopped; To serve cilantro and mint leaves, lime wedges

From my kitchen

Keep them crisp

Oil choice

Use avocado oil if your air fryer runs hot; it has a higher smoke point than olive oil.

Meal prep

Keeps 3 to 4 days. Store sprouts and vinaigrette separately, re-crisp at 350°F for 3 to 4 minutes, then toss.

Less sweet

Cut the monk fruit to 2 tbsp for a tangier dressing.

How to make it

Method

Make the vinaigrette first

Combine the fish sauce, water, vinegar, lime juice, monk fruit, garlic, chile and cilantro stems. Stir 1 to 2 minutes until the sweetener fully dissolves. Let it sit at least 5 minutes so the chile and garlic lightly pickle. Taste: too salty, add water or lime; too sweet, add lime; flat, add 1/2 tsp fish sauce.
Prep and dry the sprouts

Wash, trim and halve the sprouts lengthwise, keeping the stem end intact. Pat them completely dry; damp sprouts steam instead of crisp.
Oil and season

Toss with the oil until every sprout is coated, then season with the salt and plenty of pepper and toss again.
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Air fry

Arrange cut side down in a single layer; cook in two batches if your basket is 3 quarts or smaller. Air fry at 375°F (190°C) for 10 minutes without shaking, until the edges are deeply caramelized and a fork goes in with slight resistance. If they brown too fast, drop to 350°F and add a few minutes.
Toss and serve

Stir the chopped mint and cilantro into the vinaigrette. Toss the hot sprouts with 3/4 cup of it, top with peanuts and herbs, and serve with lime wedges. Keep the last 1/4 cup for drizzling or dipping.