In the streets of Brussels, which can be described as the paradise of french fries, French fries are sold in the cone and you can see cones in the hands of almost all tourists while touring the streets. You can buy any amount of ketchup and mayonnaise as a sauce, and with that cone in hand, the taste of traveling in Brussels is doubled. Waffle is another flavor that will fascinate you with its abundant scent when you step into the streets of Brussels.

different from what we are used to in Turkey in Brussels waffle. The rectangular waffle dough is golden in color and crunchy due to caramelized sugar. It is also often not put on a lot of different materials as we ate in Turkey. Its classic version, prepared with melted chocolate, some whipped cream and seasonal fruits, is the most consumed. However, for touristic reasons, it is made in many different types.
Izmir
The first street taste that comes to mind in Izmir, which has its own unique flavors, is crispy and boyoz. Even though it is mixed with the crispy bagel, it is a taste that differs with the way it is cooked. Boyoz, on the other hand, is an Izmir classic that is sold hot and crispy in the early hours of the morning. Boyoz’s best friend is a boiled egg. Generally, boyoz and boiled eggs are sold together. Another street flavor as famous as Boyoz is lokma dessert. As you walk the streets of Izmir, you can see people preparing and distributing bites in huge cauldrons.
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If you love deep fried Brussels sprouts, you’re going to love air fryer Brussels sprouts!

I’ve been air frying ALL the things. I’m in love with that crispy crunchy texture that the air fryer gives vegetables. It’s funny because I thought our main use for the air fryer would be for frozen french fries, but more often than not we’ve been air frying vegetables. It’s been all vegetables, all the time. Okay, and chicken, because I’m obsessed with air fried chicken.

Anyway, after the air fryer broccoli success, I knew the next vegetable I had to do was Brussels sprouts. I love how Brussels sprouts taste when roasted and I wanted to do a air fryer comparison. The result: crispy burnished leaves with tender sprouts. They’re not as soft when you air fry, unless you add extra time, but I really like vegetables with a bit of bite, so I don’t mind at all. I especially loved that I was able to have a vegan keto roasted Brussels sprout snack so quickly.

Why you should make Brussels sprouts in the air fryer
If you haven’t air fried Brussels sprouts yet, please do!

Air fryer Brussels sprouts are sweeter, crunchier, and more flavorful
Air frying Brussels sprouts is so much faster than roasting
You won’t heat up your whole house
It saves energy because it’s a small appliance compared to an oven
You don’t need a lot of oil
You can season the sprouts in infinite ways

How to make the crispiest Brussels sprouts: air fryer edition
Trim and halve the sprouts. Cutting the sprouts in have means the insides will get tender in a short amount of time. It’ll also give your sprouts more surface area and more crisp.
Toss with oil. Toss with a bit of oil so the sprouts get a nice golden color and crisp up evenly. Season with salt and pepper.
Air fry. Air fry, stopping every so often to give the air fryer basket a shake.
Dress. While the sprouts are cooking, make a quick dressing. When the sprouts are done, toss in the dressing and enjoy immediately!

1/2 lb Brussels sprouts
oil or cooking spray
salt and freshly ground pepper
2-4 shallots quartered, optional
Special Equipment
air fryer

Instructions
Prep your sprouts by washing and throughly drying. Trim the bottoms and cut in half.
Place the sprouts in the air fryer basket and lightly mist with cooking spray or toss with a small amount of oil. Season with salt and pepper. Add the shallots, if using.
Turn the air fryer on at 400°F for 5 minutes. Shake and flip the sprouts, then set it again for 5 minutes at 400°F. At this point the sprouts will be crisp and tender with some charred leaves. Remove from the basket and enjoy!

The best air fryer?
If you’re wondering which air-fryer we have, it’s this one. I don’t know if it’s the best on the market because it’s the only one we’ve used, but it works great. It’s quiet and easy to clean and really big (which is good because you can put a lot of food in it and bad because it takes up a lot of room in our place).

This creamy brussels sprout pasta bake is the perfect way to use up any of your christmas leftovers. the thinly sliced brussels sprouts are mixed through the creamy, mustardy sauce and pasta, with the breadcrumb topping turning golden in the hot oven to make a delicious crispy layer.

ingredients
450g pasta
200-300g brussels sprouts
400ml almond milk
45g nutritional yeast, plus 1 tablespoon for the topping
45g tapioca flour
30g dijon mustard
juice of 1 lemon
2 slices of bread (we use sourdough bread)
pinch of salt
pinch of pepper
method
preheat the oven to 200c, grill setting.
very thinly slice the brussels sprouts, you want them to be a similar texture to slaw.
in a large pan, cook the pasta according to the instructions on the pack. once cooked, drain (reserving a little of the pasta water) and leave to one side until needed.
Scatter the breadcrumb mixture over the top of the pasta and cook in the oven for 5-10 minutes until the top turns golden.
once cooked, top with a pinch of pepper before serving.

This creamy brussels sprout pasta bake is the perfect way to use up any of your christmas leftovers. the thinly sliced brussels sprouts are mixed through the creamy, mustardy sauce and pasta, with the breadcrumb topping turning golden in the hot oven to make a delicious crispy layer.

ingredients
450g pasta
200-300g brussels sprouts
400ml almond milk
45g nutritional yeast, plus 1 tablespoon for the topping
45g tapioca flour
30g dijon mustard
juice of 1 lemon
2 slices of bread (we use sourdough bread)
pinch of salt
pinch of pepper
method
preheat the oven to 200c, grill setting.
very thinly slice the brussels sprouts, you want them to be a similar texture to slaw.
in a large pan, cook the pasta according to the instructions on the pack. once cooked, drain (reserving a little of the pasta water) and leave to one side until needed.
make the white sauce by placing the tapioca flour, lemon juice, nutritional yeast, mustard, almond milk and a pinch of salt into a large pan over a medium heat. cook until the mixture begins to bubble, continuously whisking to ensure the mixture stays smooth and doesn’t form any lumps. if the mixture ever becomes too thick, lower the heat and stir through some of the reserved pasta water to loosen up.
once the sauce is smooth, mix the pasta and sprouts through the sauce and spoon into a baking dish.
make the topping by placing the bread and 1 tablespoon of nutritional yeast into a food processor and blending until it reaches a bread crumb like consistency.
scatter the breadcrumb mixture over the top of the pasta and cook in the oven for 5-10 minutes until the top turns golden.
once cooked, top with a pinch of pepper before serving.

1/2 lb Brussels sprouts
oil or cooking spray
salt and freshly ground pepper
2-4 shallots quartered, optional
Special Equipment
air fryer

Instructions
Prep your sprouts by washing and throughly drying. Trim the bottoms and cut in half.
Place the sprouts in the air fryer basket and lightly mist with cooking spray or toss with a small amount of oil. Season with salt and pepper. Add the shallots, if using.
Turn the air fryer on at 400°F for 5 minutes. Shake and flip the sprouts, then set it again for 5 minutes at 400°F. At this point the sprouts will be crisp and tender with some charred leaves. Remove from the basket and enjoy!

The best air fryer?
If you’re wondering which air-fryer we have, it’s this one. I don’t know if it’s the best on the market because it’s the only one we’ve used, but it works great. It’s quiet and easy to clean and really big (which is good because you can put a lot of food in it and bad because it takes up a lot of room in our place).

If you love deep fried Brussels sprouts, you’re going to love air fryer Brussels sprouts!

I’ve been air frying ALL the things. I’m in love with that crispy crunchy texture that the air fryer gives vegetables. It’s funny because I thought our main use for the air fryer would be for frozen french fries, but more often than not we’ve been air frying vegetables. It’s been all vegetables, all the time. Okay, and chicken, because I’m obsessed with air fried chicken.

Anyway, after the air fryer broccoli success, I knew the next vegetable I had to do was Brussels sprouts. I love how Brussels sprouts taste when roasted and I wanted to do a air fryer comparison. The result: crispy burnished leaves with tender sprouts. They’re not as soft when you air fry, unless you add extra time, but I really like vegetables with a bit of bite, so I don’t mind at all. I especially loved that I was able to have a vegan keto roasted Brussels sprout snack so quickly.

Why you should make Brussels sprouts in the air fryer
If you haven’t air fried Brussels sprouts yet, please do!

Air fryer Brussels sprouts are sweeter, crunchier, and more flavorful
Air frying Brussels sprouts is so much faster than roasting
You won’t heat up your whole house
It saves energy because it’s a small appliance compared to an oven
You don’t need a lot of oil
You can season the sprouts in infinite ways

How to make the crispiest Brussels sprouts: air fryer edition
Trim and halve the sprouts. Cutting the sprouts in have means the insides will get tender in a short amount of time. It’ll also give your sprouts more surface area and more crisp.
Toss with oil. Toss with a bit of oil so the sprouts get a nice golden color and crisp up evenly. Season with salt and pepper.
Air fry. Air fry, stopping every so often to give the air fryer basket a shake.
Dress. While the sprouts are cooking, make a quick dressing. When the sprouts are done, toss in the dressing and enjoy immediately!