Air Fryer Balsamic Brussels Sprouts with Quinoa

Raw Brussels sprouts in a bowl and a Brussels sprouts casserole with air fryer sprouts, caramelized onions, and dried cherries.

Air Fryer Balsamic Brussels Sprouts with Quinoa

Brussels sprouts are sliced in half, roasted in the air fryer with a little olive oil and balsamic vinegar, and tossed with dried cherries, quinoa and caramelized onion. The dish is finished with a creamy mustard glaze.

(The total time to make this dish assumes that both the quinoa and Brussels sprouts are prepped and cooked while the onions caramelize. But I've broken out the approximate time it will take to prep the dish. This is why the numbers don't add up.)

Course vegetarian main or side dish

Cuisine Any

Keyword air fryer balsamic Brussels sprouts

Prep Time 30

Cook Time 1 30

Total Time 1 35

Servings

Calories 396.6kcal

Author Susan Pridmore

Equipment

Chef's knife
Medium skillet
tongs
Large bowl
Colander
Small pot
Air Fryer
10" Baking dish

Ingredients

1 large yellow onion thinly sliced
2 tablespoons unsalted butter
¾ cup cooked quinoa
2 pounds Brussels sprouts
3 tablespoons avocado oil or more if needed
1 ½ tablespoons balsamic vinegar
1 ¾ teaspoons celery salt divided
⅓ cup dried cherries
1 cup vegetable broth made with Better Than Bouillon (1 cup water + 1 teaspoon BTB)
⅔ cup heavy whipping cream
1 tablespoon Dijon mustard
1 teaspoons kosher salt or ½ teaspoon sea salt
¼ teaspoon ground black pepper

Optional Buttery Breadcrumbs

1 cup Panko breadcrumbs
2 tablespoons unsalted butter
2 tablespoons grated Parmesan cheese

Instructions

Caramelize the Onions

Melt 2 tablespoons of the butter in a medium skillet over medium heat. Add the thinly sliced onions.
Toss the onions a few times in the melted butter using tongs to completely coat them. Sauté for 15 minutes without moving the onions around. The onions should relax into the skillet.
Toss them again and sauté for another 15 minutes without moving the onions around. Toss again. The onions should be starting to brown.
Reduce the heat to medium-low, and check every 5 - 10 minutes, tossing when necessary, until they reach the degree of caramelization you prefer.
Set aside or, if making them ahead, transfer to an airtight container such as a mason jar and store in the refrigerator for up to 10 days.

Cook the Quinoa

Follow the instructions on the package or this method that I use every time I make quinoa.

Make Air Fryer Balsamic Brussels Sprouts

Slice off the nub at the base of each Brussels sprout. This is where they attach to a stalk. Remove any discolored or raggedy leaves. Slice the smaller sprouts in half and the medium sprouts in thirds.
Pro Tip: It's best the the slices are overall similar sizes so that they'll air fry at the same rate.
Place the prepped Brussels sprouts in a large bowl and toss with the avocado oil, balsamic vinegar, and ¾ teaspoon of celery salt.
Preheat your air fryer to 350˚F and arrange the sprouts in a single layer in the air fryer basket. I do this in two batches.
Roast the Brussels sprouts for 10 minutes. Toss and increase the temperature to 400˚F. Roast for 5 minutes or until crispy on the outside and tender on the inside. Many of the outer leaves will char.
Transfer to a bowl and add the quinoa, dried cherries, and caramelized onions, when they're finished. Set aside.

Make the Sauce

Preheat the oven to 350˚F.
In a medium skillet (it can be the same skillet you used to caramelize the onions) heat the broth, whipping cream, Dijon mustard, the remaining 1 teaspoon celery salt, kosher salt, and black pepper.
Start the heat at medium, and as the liquid begins to form bubbles around the edges of the pan, reduce the heat to medium-low.
Cook the broth-y cream for 5 minutes keeping it just below a simmer.
Pro-tip: If the liquid comes to a rapid simmer or boil, the cream risks breaking.
Pour it over the Brussels sprouts mixture in the bowl and lightly toss to coat. Transfer to a 9" baking dish (I use a deep dish pie plate or what I use for a quiche).
Bake at 350˚F for 15 minutes.

Optional Buttery Bread Crumbs

Melt the butter for the bread crumbs in a small skillet over medium heat. Add the Panko bread crumbs and toss using a large spoon. Continue to toss over and over until the bread crumbs are coated.
Allow the breadcrumbs to cook for at least 5 minutes before tossing again.
Continue cooking and tossing until the breadcrumbs brown to the degree you prefer. Once they begin to brown, this will happen fairly quickly.
Add the Parmesan cheese.
When the Bread Crumbs are done, sprinkle them over the top of the Brussels sprouts before serving.

Nutrition