You’ll Need
For the Sprouts
700g Brussels sprouts, trimmed and halved
1 tbsp olive oil
1 tsp smoked paprika
1 tsp garlic powder
1 tsp sea salt
½ tsp cracked black pepper
Smokehouse Glaze
40g butter, melted
1 tbsp maple syrup
1 tbsp smoky BBQ sauce
1 tsp Worcestershire sauce
½ tsp chilli flakes
To Finish
6 rashers smoked streaky bacon, cooked until crisp and chopped
40g grated Parmesan
Fresh chives, chopped
Optional but dangerous
Crispy fried onions
Hot honey drizzle
Toasted pecans
Jalapeño slices
Extra BBQ seasoning
Method
Preheat your air fryer to 200°C.
Toss the Brussels sprouts with the olive oil, smoked paprika, garlic powder, sea salt and cracked black pepper
until evenly coated.
Arrange them cut-side down in the air fryer basket in a single layer.
Air fry for 16–18 minutes, shaking once halfway through, until the sprouts are deeply caramelised with crispy,
almost blackened edges.
While they cook, whisk together the melted butter, maple syrup, BBQ sauce, Worcestershire sauce and chilli
flakes.
Transfer the hot sprouts to a large bowl and pour over the glaze.
Add the crispy bacon and toss until every sprout is coated.
Return to the air fryer for 2–3 minutes at 200°C so the glaze becomes sticky and caramelises.
Finish with grated Parmesan, chopped chives and any optional toppings.
Serve immediately while the edges are still crisp and smoky.