Lets dive right in here, I’ll admit, I wasn’t a fan of brussels sprouts, like ever. When I was young, they weren’t even served in my family. They must not have been fans either! When I was married, they were served at every holiday by the “other side,” and to be fair, every few years or so, I would try one to see if any new taste buds had moved in. Nope, NADA!

It wasn’t until I tasted one at a restaurant, from my friend’s plate, mind you…that I took notice! I expected it to be the same “sock in my mouth” kind of taste and feel that I had experienced in the past. But when I looked across the table, they just looked different, better, because they were coated in something and looked crispy, not like green boiled eyeballs.

Reaching over I speared one and popped it in my mouth. My eyes lit up like a child on Christmas morning!

“What in the world?” I said out loud as I examined why these were so yummy.

I know what you are thinking, everything tastes better at a restaurant. From that point on, I started to experiment and roast brussels sprouts in my oven and they turned out just as tasty. In turn I eventually served them at my holidays. I was on a mission to convert all my brothers as well, and I did!

Just imagine how delighted I was when the air fryer came out! I could now cook smaller batches for just myself in no time and without firing all up the whole oven. Needless to say, I eat these fine vegetables several times a month now, and with the modern marvel of the air fryer, you can too.

What is an Air Fryer?

Crispy food without all the calories: The greatest advantage to using an air fryer, is achieving a crispy dish without all the added calories that frying your food can produce. They came in all sizes and styles. Single basket, double basket, convection and air fryer in one, the list goes on.

What type of appliance is it similar to? This countertop appliance is like a convection oven in that it circulates hot air, but does it take less time to cook your dish, but it only take a few minutes to preheat so its ready to go when you’re done prepping your food.

Doesn’t heat your kitchen up: Another great advantage is it won’t heat up the kitchen like a convection or regular oven will especially helpful in the summer, right?

Space: if you’re not fond of having another appliance on your countertop, don’t worry, these compact babies can be stowed in a cupboard, panty or your coat closet! That a win win!

Parmesan Brussels Sprout Ingredients

Brussel Sprouts: Use brussels sprouts that are similar in size for even cooking. Smaller brussels sprouts will be sweeter. The larger the brussels sprout, the more like cabbage they will taste.
Olive Oil: Olive oil helps the parmesan stick..
Salt and Pepper: Season to taste.
Parmesan Cheese: Use fresh grated parmesan for best results.
Garlic Seasoning: Add some depth.

Making Parmesan Brussels Sprouts in the Air Fryer

1. Preheat air fryer.
2. Prepare your brussels sprouts.
3. Coat brussels sprouts with oil, then the seasoning.
4. Bake in air fryer halfway.
5. Coat with parmesan cheese.
6. Finish cooking.

Variations for Air Fryer Brussels Sprouts

Yes, let’s talk variations, there are so many! This is just a basic brussels sprouts recipe, but lets face it, you can spin your taste buds in so many different direction with this one. I like to keep in mind what my meat is flavored with as well. If I use garlic in my meat, I omit it here and vice versa.

Seasoning: Omit the garlic and use an Italian seasoning, try a Cajun spice or taco seasoning. Drizzle with some balsamic glaze or maple syrup when they are done for some added sweetness. Use some panko breadcrumbs or flavored, crushed croutons.

Toppings: Try a different cheese, blue cheese comes to mind, or omit it all together. Add crumbled bacon bits for another layer of flavor. Ty pine nuts for added flavor and crunch. Sprinkle some red pepper flakes or minced onion on top.

Brussels Sprout Storage

How do I store these? Line up on a plate or single layer in a bowl if you only have a few left over. Cove with plastic wrap for 3-4 days. Heat in toaster oven to retain crispness or in te microwave.

Can I freeze these? I would not recommend freezing these.

What if I want to make more than just two servings but the air fryer is packed? when using an air fryer it cooks everything by circulating air so having space in-between your food is your friend. If you can’t cook your brussels sprouts without overcrowding them, cook in batches.

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The Best Air Fryer Brussels Sprouts with Parmesan

Air Fryer Parmesan Brussels Sprouts cooked to perfection, tender on the inside, crispy brown on the outside. loaded with heaps of flavor and topped with fresh, melted, parmesan cheese.

Course Side Dish

Cuisine American

Keyword air fryer, brussels sprouts, crispy

Prep Time 5 minutes

Cook Time 8 minutes

Servings 2 servings

Calories 227kcal

Author Sharon Knott

Equipment

• 1 Air Fryer

Ingredients

• 12 ounces brussels sprouts sliced in half
• ¾ tablespoon extra virgin olive oil
• ⅓ teaspoon garlic powder
• ⅛ teaspoon ground black pepper
• ½ cup freshly grated parmesan cheese

Instructions

• Preheat air fryer to 390° Fahrenheit.
• Wash the brussels sprouts, rinse and pat dry.
• Trim stubbly ends and remove all lose leaves, then slice each brussels sprout in half.
• Place in bowl with oil, garlic powder, salt and pepper. Toss well.
• Arrange in air fryser with flat side up. Be sure to space evenly for plenty of air flow. This prevents it from steaming.
• Cook for 8 minutes. Remove basket and shake the brussels sprouts. Top with parmesan cheese and cook another 8-10 minutes until crisp.

Nutrition

Calories: 227kcal | Carbohydrates: 19g | Protein: 13g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 22mg | Sodium: 480mg | Potassium: 715mg | Fiber: 7g | Sugar: 4g | Vitamin A: 1499IU | Vitamin C: 145mg | Calcium: 293mg | Iron: 3mg

The post The Best Air Fryer Brussels Sprouts with Parmesan first appeared on Plated for Two.

The post The Best Air Fryer Brussels Sprouts with Parmesan appeared first on Plated for Two.

If you’re looking to keep some of the old and blend in some of the new, this revision of a traditional, tasty side dish is perfect for your next Thanksgiving, Christmas, Easter, Mother’s day, Father’s Day or special celebrations.

When it comes to making a side dish as plain as green beans taste incredible, the first step is in not drowning it in a kettle of boiling water which drains all the flavor and nutrients out.

There is nothing better than vegetables roasted in a shallow pan and infused with some simple ingredients like salt and pepper, rice vinegar, and garlic salt, to name a few. Of course topping it with grated parmesan cheese and slivered almonds, after you take it out of the oven really takes it up a notch.  

Five minutes of prep and 15 minutes in the oven will deliver this dish that seals all the nutrition in.

I love making this dish during the summer as a side when I’m grilling out as well, why just have it only a handful of times a year when it tastes this good!

How to Turn Your Plain Beans into Crack Beans

1. Preheat oven. Line a shallow baking dish.
2. Wash green beans and dry.
3. Trim the stems on either side of the beans.
4. Whisk together seasonings, oil and vinegar.
5. Add beans and toss until thoroughly coated.
6. Place beans single file in shallow pan and bake.
7. Remove from oven and sprinkle with parmesan and almonds.
8. Serve.

Savory Green Bean Ingredients

Green Beans: Whether you are buying your beans from a Farmer’s Market or grocery store, look for beans that have a nice green color, are firm, and snap when bent back. Weigh about 3/4 of a pound if you are buying them from a bin and have a scale handy. This is approximately 2 handfuls depending on your hand size. Discard any beans that have turned brown, are soft, or are very tiny in size. Expect that your beans will cook down some.

Oil: Fat is a crucial ingredient when it comes to roasting vegetables in the oven. This is where I can feel free to use a vegetable oil if I have it, but olive oil or canola work well too. It’s important to make sure the beans are evenly coated in the oil and seasoning for even roasting in the oven.

Seasonings: The secret ingredient here that many don’t think to use often, if at all, is the ranch seasoning in dry powder form. I used to buy the smaller packets in the salad dressing aisle but immediately graduated to the container when it came out. I enjoy using it randomly on a variety of meals and appreciate the seal-tight container keeping it fresh longer. I also use classics like salt and pepper, and spice it up a little with red pepper flakes in this recipe.

Toppings: I always feel that a touch of parmesan cheese can really give a good layered flavor. Green beans wouldn’t be the same without the crunch of sliced almonds.

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Crack Green Beans-The Best Roasted

The perfect oven roasted green beans, infused with a savory mix of seasonings, and topped with grated parmesan cheese and slivered almonds will turn this basic vegetable into one of your favorites. Give your traditional "green bean almandine" a much healthier facelift by ditching the sauce.

Course Appetizer, Side Dish

Cuisine American

Keyword the best roasted crack green beans

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Servings 2 servings

Calories 296kcal

Author Sharon Knott

Ingredients

• ¾ lb fresh green beans (trimmed)
• 3 tablespoons vegetable oil
• ¼ tsp vinegar (I used rice vinegar)
• 2 tsp ranch seasoning (dry powder)
• ¼ tsp salt (or more to taste)
• ¼ tsp ground black pepper
• ¼ tsp garlic powder
• pinch red pepper flakes
• 1½ tbsp parmesan cheese (grated)
• 1 tbsp sliced almonds

Instructions

• Preheat oven to 425°F. Line a small baking sheet with parchment paper.
• Wash and thoroughly dry green beans. You can use paper towels, napkins or a clean kitchen towel to pat them dry.
• Use a knife or kitchen scissors and trim any stems from green beans.
• In a small bowl, combine vegetable oil, vinegar, ranch powder, salt, pepper, garlic powder, and red pepper flakes.
• Whisk ingredients together until well combined.
• Add green beans to bowl and toss in oil mixture until beans are well coated.
• Spread prepared green beans evenly on cookie sheet.
• Bake in oven for 15 minutes.
• TIP: Green beans will still be somewhat crunchy. If a softer texture is desired, turn off oven and allow to sit in closed oven for 10 minutes. This will soften the beans.
• Place roasted green beans in a bowl and toss with grated parmesan cheese and sliced almonds and serve.

Nutrition

Calories: 296kcal | Carbohydrates: 17g | Protein: 5g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 3mg | Sodium: 817mg | Potassium: 410mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1208IU | Vitamin C: 21mg | Calcium: 111mg | Iron: 2mg

The post The Best Savory Oven Roasted Green Beans first appeared on Plated for Two.

The post The Best Savory Oven Roasted Green Beans appeared first on Plated for Two.

The health benefits of asparagus are many. Not only is it free of fat and cholesterol, but it’s also full of healthy nutrients such as potassium, fiber and folate as well as vitamins A, C and K. Eating these tender spears also has some overall health benefits like improving digestion, weight loss, and lowering your blood pressure.

The key here is not to steam your asparagus. Since oven “roasted” asparagus is just that, it’s important to pat your stalks dry after washing so when you roast them in the oven there is no additional water that would promote steaming. When vegetables get stemmed, they become flimsy and mushy.

As with any vegetable, you can roast them for 8-10 minutes which will result in more crunch.

When we talk about vegetables most people think of them as a side dish, but asparagus is especially versatile and is popular as an appetizer, in a salad or along side eggs for breakfast. I would love to hear how everyone serves them in the comments below!

How to Chose the Best Asparagus

If you shop at a good grocery store, you will find multiple spears of asparagus in the produce department, bound together with a rubber band and sitting in some chilled water.

I have a habit of smelling the asparagus before I purchase it…asparagus has a definite smell to it when it starts to turn. Asparagus past it’s prime will be be flimsy and the tips will look slightly wilted while the bottoms may turn more of a solid white.

Though asparagus comes in white and purple , green is the most popular and what you are likely to see in the stores. Your bundle should be a healthy green color, look firm and have tips that are tightly closed. A spear of fresh asparagus is able to snap when slight pressure is applied.

Asparagus comes in thin, medium and thick spears. It’s the medium and thick stalks that make for a more tender vegetable but it is perfectly fine to roast the thin spears, just be sure to adjust down the time in the oven. In fact, most restaurants prefer to plate the thinner spears because they can serve more and it makes for a better presentation.

Once home, you will want to store it in the refrigerator in a mug or cup filled with a 1/2 of water. Use it within a day or two to ensure it’s freshness.

How to Make Oven Roasted Asparagus

1. Rinse your asparagus
2. Pat asparagus dry.
3. Cut or snap off woody ends.
4. Spread out in a shallow pan.
5. Drizzle olive oil lightly on top and toss.
6. Season generously with salt and pepper.
7. Roast in oven for 10-15 minutes.

Oven Roasted Asparagus Ingredients

• Asparagus: I like to get the medium spears. You can use a peeler and skin the stalks or leave them as they are. Peeling will remove some of the strings found on the stalk.
• Olive oil: I use olive oil but you can use any oil.
• Seasoning: This recipe just calls for some regular salt and pepper but check out the variations below. Use sea salt if you prefer.

Yummy Variations for your Oven Roasted Asparagus

• Cheese: When you remove them from the oven and plate, sprinkle with some freshly grated or shaved Parmesan cheese.
• Bacon: I love to make asparagus and sprinkle some already cooked, crumbled bacon bits over them. You can also wrap your asparagus in a piece of bacon. Use the center cut/thinner bacon and wrap around 3-4 pieces in them, then cook as directed.
• Seasoning: Switch up the regular salt for some sea salt. Add some garlic salt or some cayenne pepper for heat. Try a light sprinkle of sugar over the top or some dry ranch seasoning.
• Citrus: Squirt some lemon over your asparagus when you take it out. Lemon helps to bring out the flavors.
• Nuts: Throw in some slivered or sliced almonds or some regular or candied walnuts.
• Fruit: After roasting, sprinkle with some dried cranberries.
• Sauces: Drizzle balsamic glaze, ranch or hollandaise sauce over them once out of the oven.

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The Best Tender Oven Roasted Asparagus

Fast and easy oven roasted asparagus, tender on the inside and crispy on the outside. If you're looking for a vegetable that takes your meal up a notch, than look no further than this asparagus recipe.

Course Side Dish

Cuisine American

Keyword asparagus, oven toasted, tender

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Servings 2 servings

Calories 186kcal

Author Sharon Knott

Equipment

• 1 shallow baking dish
• parchment paper or aluminum foil

Ingredients

• 3 tablespoons olive oil (or whatever you have on hand)
• ⅛ teaspoon salt
• ⅛ teaspoon black pepper

Instructions

• Rinse your asparagus and pat dry with a paper towel, napkins, or clean kitchen cloth.
• Individually snap the bottom 1 ½ inch half off, or line the ends up and cut with a knife. You want to remove the whitish looking ends.
• Place asparagus in bowl and coat well with oil.
• Spread out in a shallow pan lined with parchment paper or aluminum foil.
• Season with salt and pepper.
• Roast in 425° F oven until the asparagus is lightly browned or charred on the tips and is fork crisp on the outside and tender on the inside. Approximately 12-15 minutes. If you like them a little more crunchy, check them at the 8-10 minute mark.

Nutrition

Calories: 186kcal | Carbohydrates: 0.1g | Protein: 0.01g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Sodium: 146mg | Potassium: 2mg | Fiber: 0.03g | Vitamin A: 1IU | Calcium: 1mg | Iron: 0.1mg

The post The Best Tender Oven Roasted Asparagus first appeared on Plated for Two.

The post The Best Tender Oven Roasted Asparagus appeared first on Plated for Two.