Ah the crispy Brussels sprouts…a restaurant favorite yet elusive home chef dish. I don’t know about you but I can never quite get mine crispy enough. They just never taste like they do when I go out to eat. This recipe is probably the closest I’ve gotten to restaurant Brussels and I think the ginger kick makes it just that much better.
There’s a couple ways I am able to get the crisp, one is with a cast iron skillet, but I’ve found things tend to burn very fast. The other is with the ever popular air fryer – this is def the most fool proof method so it’s the one I’m going with for today’s post. Let’s get started.
Also — don’t be afraid of the preserved lemon. It really elevates this dish more than you might think and makes a great condiment for so many other things! Plus, since it’s preserved, a jar will keep in your fridge for awhile. Just promise you won’t skip it – you’ll thank me later!
Ginger Lemon Crispy Brussels Sprouts
- 1 lb. Brussels sprouts
- 2 Tbsp olive oil
- 2 Tsp ground ginger
- salt to taste
- pepper to taste
- 1/2 whole preserved lemon
- 2 Tbsp shredded Parmesan cheese
- Cut all the Brussels sprouts in half and put in a bowl, be sure to grab all the leaves that fall off while cutting and put those in the bowl too. They get very crispy and delicious!
- Toss Brussels with olive oil, ginger, salt, and pepper.
- Preheat air fryer to 400 degrees then “fry” brussels for 20 minutes. I’d check on them at around 15 minute to see how crispy they are. Watch them closely!
- Toss brussels with chopped preserved lemon and a sprinkle of Parmesan cheese.