• Laura Cognetti

Charred Brussels Sprouts

Updated: May 28

Download the Recipe Card Here

As a young child I remember detesting Brussels sprouts - I don't know if this was actually how my mother served them but I remember her boiling them in water and putting them in a bowl and serving them. I don't think she was a fan either to be honest. Over the past few years though Brussels sprouts have definitely risen in fame. I also have learned that it's not "Brussel sprouts" it's "Brussels sprouts". They are on the menu just about everywhere - each restaurant putting their own little twist on them.


About three years ago I had to go out to California for 5 weeks for work training. While out there I had the best Brussels sprouts at a restaurant in Westlake Village called Pearl District. My friends and I went back numerous times over those 5 weeks specifically for the Brussels. Even now when we get together we always talk about them. Right before the COVID lock down I had the honor of going back out to Cali as a guest trainer and the first thing I made sure to eat were the Brussels sprouts from Pearl District.


While this recipe was inspired by my love of Brussels sprouts from Pearl District, it isn't exactly the same. The Pearl District ones have mint, honey and pecorino - I don't currently have mint so I had to think up something else (I have mint on order at ShopRite, so if I can manage to recreate them I'll be sure to post that recipe as well!) For this recipe you will need Brussels sprouts, bacon, scallions, olive oil, salt and pepper, balsamic glaze and shaved parmesan. This is an air fryer recipe but you can convert it to the oven if you don't have an air fryer - just make sure to toss half way through each cooking stage and add the bacon at the beginning, but the scallions still at half way through so they don't burn.


To get started rinse and dry your Brussels sprouts. You then want to trim and prepare them. Good tip here is that is you cut off the rough end first, the leaves you want to remove will usually also be separated. You can see this in the middle picture above. You then want to cut the Brussels sprouts in half. When you have completed this for all of them, toss with 3/4 Tbsp of olive oil and salt and pepper to taste. Also, thinly slice your scallions and dice your bacon and reserve on the side for use as you go along.



Next you will put the cut sprouts into your AirFryer. I like mine charred and dark, not everyone does. You may need to adjust your heat. But know you will "pre cook" these prior to adding the bacon and scallion, because you don't want those burning.



After about ten minutes, add the scallions and bacon. At this time if your sprouts are looking a little too dark, turn the heat down a little bit and finish cooking. When done - turn out into a bowl and drizzle the top with the balsamic glaze and shaved parmesan. Thanks for following along ~ LC


Download the Recipe Card Here


Charred Brussels Sprouts

Fresh Brussels sprouts (about 1 lb)

One slice of bacon, diced

Two scallions, sliced thin

3/4 Tbsp olive oil

Balsamic Glaze (I use Trader Joe's brand)

Shaved Parmesan

Salt and pepper to taste

  1. Preheat your air fryer to 375 degrees. Clean and trim the Brussels sprouts and slice in half. Toss with olive oil and salt and pepper.

  2. Thinly slice scallions, discard the very top green part. Dice bacon. Set aside.

  3. Cook the Brussels sprouts for 10 minutes at 375.

  4. Add in scallions and bacon and combine with Brussels sprouts. Cook at 360 for an additional 10 minutes.

  5. Once done cooking - place in serving bowl and drizzle with balsamic glaze and shaved Parmesan. Enjoy!

See nutritional information here.

441 views

© 2020 by Great Kitchen Escape. 

  • great_kitchen_escape