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My aunt in Boise served me air fried Brussels sprouts and I'm honestly torn on whether they're better than roasted
She did them at 390 for 12 minutes with just olive oil and salt, and the edges got way crispier than my oven ever manages at 425. But the insides were a little dryer than I like, so now I can't decide if I should switch over completely or keep doing half and half. Anyone got a temp and time combo that fixes the dry middle without burning the outside?
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henry_webb6822d ago
Did you ever notice how we do this with everything now, where some new gadget comes along and suddenly we gotta rank it against the old way instead of just letting both exist? Same thing happens with coffee makers, grills, vacuums, you name it. Feels like we're always chasing the one perfect method when honestly the answer is usually just use whatever fits the day. For your sprouts though, try 375 for like 15 minutes and shake the basket halfway, that gets the middle soft without torching the edges. Or just parboil them for 3 minutes first, that fixes the dry inside thing completely.
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