Air-fryer sprouts

Sprouts are basically baby cabbages, and though traditionally that’s meant boiling or steaming until they’re greige, and the sulfuric (read: farty) compounds envelop the kitchen, it doesn’t have to be this way. Heat-control is vital for maintaining a sprout’s integrity, both flavour-wise and nutritionally speaking as those sulfurics are great for your gut, if you can get them there instead of leaching out into the cooking water. This means one of two ways: going hot and heavy fast or keeping them raw. For raw, shred and then cure them in lemon juice and salt to mitigate any bitterness, then dress with plenty of olive or macadamia oil and finish with something creamy like a cloud of parmesan. I’ve got an elevated version of a sprout slaw here: https://alicezaslavsky.com/brussels-sprout-slaw-with-chives-parmesan-chardonnay-vinegar/ For hot & heavy, you can use your air fryer (instructions below) or crank your oven to 200°C fan (or 220°C conventional) with the tray preheating inside. Halve (or quarter if larger), season and oil the sprout, then spread them out on the preheated tray cut-side down and roast for 12 or so minutes until the outsides are blistered and the insides are creamy. I’ve included some sweetness here in the form of maple or honey, as it helps to bring out the sprouts’ natural caramel notes, but you could leave this out if you’d prefer.