Duo Crisp + Air Fryer - Crispy Brussels Sprouts with Honey Lime Glaze
By :Alexis Mersel
instant pot duo crisp recipes
Print Recipe
Oven-roasted brussels sprouts are often avoided (except on Thanksgiving, of course), because they seem to require more work than they should—and end up a soft, steamy mess without a lot of flavor. Thankfully, the solution is effortless: Plump, firm, and crunchy, these air-fried sprouts boast an incredible texture with a delectable spicy-sweet finish.
instant pot duo crisp recipes
Votes: 1
Rating: 5
Rate this recipe!
Course Side Dish
Cuisine Modern
Difficulty Easy
Duration 15-30 min
Cooking Technique Air Fry
Prep Time 5 minutes
Cook Time 20 minutes
Servings
2-4 servings
Ingredients
  • 1 lb Brussels Sprouts trimmed and halved lengthwise (quartered if very large), 450 g
  • 1 tbsp olive oil
  • 1/4 tsp red pepper flakes
  • kosher salt
  • 2 tbsp honey
  • Juice of 1 lime
Course Side Dish
Cuisine Modern
Difficulty Easy
Duration 15-30 min
Cooking Technique Air Fry
Prep Time 5 minutes
Cook Time 20 minutes
Servings
2-4 servings
Ingredients
  • 1 lb Brussels Sprouts trimmed and halved lengthwise (quartered if very large), 450 g
  • 1 tbsp olive oil
  • 1/4 tsp red pepper flakes
  • kosher salt
  • 2 tbsp honey
  • Juice of 1 lime
instant pot duo crisp recipes
Votes: 1
Rating: 5
Rate this recipe!
Instructions
  1. In a large bowl, toss together the brussels sprouts, oil, red pepper flakes, and 1/4 teaspoon salt.
  2. Coat the Instant Pot® air fryer basket with canola oil spray and add the brussels sprouts. Insert the basket into the pot and attach the air fryer lid. Press the Air Fry button and set the cook time for 20 minutes at 350°F (180°C), then press Start. Toss the brussels sprouts when prompted.
  3. Meanwhile, in a small bowl, stir together the honey, lime juice, and a generous pinch of salt. Set aside.
  4. When the cooking time is up, use tongs to carefully transfer the brussels sprouts to a bowl, or remove the basket from the pot and carefully pour the brussels sprouts into a bowl. Drizzle with the honey-lime glaze, toss gently to coat (it’s okay if some crispy outer leaves fall off in the process), and serve.
4 replies
  1. chelsee
    chelsee says:

    Brussel Sprouts recipe left out a few details, i.e. cook with lid on? how to release pressure if top is used.

  2. Ruth
    Ruth says:

    Good recipe but 20 minutes was too long. They were very brown. I’d say maybe even 15 minutes. That’s what I’m trying next time.

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