Search
Close this search box.

Recipe for Air Fryer Brussels Sprouts with Teriyaki Sauce by Dawn’s Recipes

Table of Contents

Recipe for Air Fryer Brussels Sprouts with Teriyaki Sauce by Dawn's Recipes

We’ve outlined all the ingredients and directions for you to make the perfect Air Fryer Brussels Sprouts with Teriyaki Sauce. This dish qualifies as a Easy level recipe. It should take you about 20 min to make this recipe. The Air Fryer Brussels Sprouts with Teriyaki Sauce recipe should make enough food for 4 servings.

You can add your own personal twist to this Air Fryer Brussels Sprouts with Teriyaki Sauce recipe, depending on your culture or family tradition. Don’t be scared to add other ingredients once you’ve gotten comfortable with the recipe! Please see below for a list of potential cookware items that might be necessary for this Air Fryer Brussels Sprouts with Teriyaki Sauce recipe.

Ingredients for Air Fryer Brussels Sprouts with Teriyaki Sauce

  • 1 pound Brussels sprouts, trimmed and quartered (about 4 cups)
  • 2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon onion powder
  • Kosher salt and freshly ground black pepper
  • 1 cup teriyaki sauce
  • 1 teaspoon grated fresh ginger
  • 1 tablespoon rice wine vinegar
  • 2 cloves garlic, grated

Directions for Air Fryer Brussels Sprouts with Teriyaki Sauce

  1. Preheat a 2.5-liter air fryer to 350 degrees F.
  2. Place the Brussels sprouts in a large mixing bowl. Add the olive oil, onion powder, 1/2 teaspoon salt and 1/4 teaspoon pepper and toss to thoroughly coat. Pour the sprouts into the basket of the air fryer and spread out in an even, thin layer. Cook, tossing halfway through, until crispy with tender cores, about 12 minutes.
  3. Combine the teriyaki sauce, ginger, rice wine vinegar and garlic in a small bowl and stir to combine. Serve with the warm Brussels sprouts.

Cookware for your recipe

You will find below are cookware items that could be needed for this Air Fryer Brussels Sprouts with Teriyaki Sauce recipe or similar recipes. Feel free to skip to the next item if it doesn’t apply.

  • Cooking pots
  • Frying pan
  • Steamers
  • Colander
  • Skillet
  • Knives
  • Cutting board
  • Grater
  • Saucepan
  • Stockpot
  • Spatula
  • Tongs
  • Measuring cups
  • Wooden Spoon

Categories in this Recipe

  • Brussels Sprouts – The Brussels sprout is a member of the Gemmifera cultivar group of cabbages (Brassica oleracea), grown for its edible buds. The leaf vegetables are typically 1.5–4.0 cm (0.6–1.6 in) in diameter and resemble miniature cabbages. The Brussels sprout has long been popular in Brussels, Belgium, from which it gained its name.
  • Side Dish – A side dish, sometimes referred to as a side order, side item, or simply a side, is a food item that accompanies the entrée or main course at a meal.
  • Vegan – Veganism is the practice of abstaining from the use of animal products, particularly in diet, and an associated philosophy that rejects the commodity status of animals. An individual who follows the diet or philosophy is known as a vegan. Distinctions may be made between several categories of veganism. Dietary vegans, also known as “strict vegetarians”, refrain from consuming meat, eggs, dairy products, and any other animal-derived substances. An ethical vegan is someone who not only follows a plant-based diet but extends the philosophy into other areas of their lives, opposes the use of animals for any purpose, and tries to avoid any cruelty and exploitation of all animals including humans. Another term is “environmental veganism”, which refers to the avoidance of animal products on the premise that the industrial farming of animals is environmentally damaging and unsustainable.Well-planned vegan diets are regarded as appropriate for all stages of life, including infancy and pregnancy, by the American Academy of Nutrition and Dietetics, the Australian National Health and Medical Research Council, the British Dietetic Association, Dietitians of Canada, and the New Zealand Ministry of Health. The German Society for Nutrition—which is a non-profit organisation and not an official health agency—does not recommend vegan diets for children or adolescents, or during pregnancy and breastfeeding. There is inconsistent evidence for vegan diets providing a protective effect against metabolic syndrome, but some evidence suggests that a vegan diet can help with weight loss, especially in the short term. Vegan diets tend to be higher in dietary fiber, magnesium, folic acid, vitamin C, vitamin E, iron, and phytochemicals, and lower in dietary energy, saturated fat, cholesterol, omega-3 fatty acid, vitamin D, calcium, zinc, and vitamin B12. A poorly-planned vegan diet may lead to nutritional deficiencies that nullify any beneficial effects and may cause serious health issues, some of which can only be prevented with fortified foods or dietary supplements. Vitamin B12 supplementation is important because its deficiency can cause blood disorders and potentially irreversible neurological damage; this danger is also one of the most common in poorly-planned non-vegan diets.The word ‘vegan’ was coined by Donald Watson and his then-future wife Dorothy Morgan in 1944. It was derived from ‘Allvega’ and ‘Allvegan’ which had been used and suggested beforehand by original members and future officers of the society George A. Henderson and his wife Fay, the latter of whom wrote the first vegan recipe book. At first, they used it to mean “non-dairy vegetarian”, however, by May 1945, vegans explicitly abstained from “eggs, honey; and animals’ milk, butter and cheese”. From 1951, the Society defined it as “the doctrine that man should live without exploiting animals”. Interest in veganism increased significantly in the 2010s, especially in the latter half, with more vegan stores opening and more vegan options becoming increasingly available in supermarkets and restaurants worldwide.
Chef Dawn
Chef Dawn

Chef Dawn lives and breathes food, always seeking new ingredients to whip up super simple recipes that are big on bold flavor. Being half French, she tends to treat food as a source of pleasure rather than just fuel for our bodies.

More Recipes

Picture of Chef Dawn

Chef Dawn

Chef Dawn lives and breathes food, always seeking new ingredients to whip up super simple recipes that are big on bold flavor. Being half French, she tends to treat food as a source of pleasure rather than just fuel for our bodies Read Full Chef Bio Here .

Read more exciting recipes!

Looking for some cooking inspiration?

Why not subscribe to our monthly recipe list? From seasonal recipes to new cooking trends that are worth trying, you will get it all and more right to your inbox. You can either follow the recipes exactly or use them as inspiration to create your own dishes. And the best part? It’s free!

recipe