You’ll Need
For the Brussels Sprouts
600g Brussels sprouts, trimmed and halved
1 tbsp olive oil
1 tsp smoked paprika
½ tsp garlic powder
1 tsp sea salt
½ tsp cracked black pepper
Maple Bacon Glaze
40g butter, melted
2 tbsp maple syrup
1 tsp Dijon mustard
1 tsp balsamic vinegar
6 rashers smoked streaky bacon, cooked and chopped
To Finish
40g chopped pecans
20g grated Parmesan
1 tbsp chopped fresh parsley
Optional but Dangerous
Crispy fried onions
Chilli flakes
Blue cheese crumbles
Extra maple syrup
Toasted walnuts
Method
Preheat your air fryer to 200°C.
Toss the Brussels sprouts with the olive oil, smoked paprika, garlic powder, salt and black pepper until evenly coated.
Arrange the sprouts in the air fryer basket in a single layer, cut-side down where possible.
Air fry for 12–15 minutes, shaking halfway through, until the sprouts are deeply golden with crisp caramelised edges.
Meanwhile, whisk together the melted butter, maple syrup, Dijon mustard and balsamic vinegar.
Transfer the cooked sprouts into a large bowl.
Add the chopped bacon and pour over the maple glaze.
Toss everything together until evenly coated.
Sprinkle over the chopped pecans and Parmesan.
Return everything to the air fryer for 2–3 minutes at 190°C, allowing the glaze to caramelise and the pecans to toast lightly.
Finish with chopped parsley before serving.
Serve immediately while hot, sticky and beautifully crisp.