Place the frozen Brussels sprouts in an even layer in the air fryer basket and cook at 400F for 10 minutes. Shake or stir the brussels sprouts to redistribute, then continue cooking for another 5-10 minutes until desired crispiness is reached. The outer leaves should start to become golden brown as they crisp up.
12 ounces Brussels sprouts
Meanwhile, in a small bowl combine the maple syrup, dijon mustard, and balsamic vinegar.
When the brussels sprouts are done, transfer them to a large bowl and pour over the maple balsamic dressing and add the pecans. Toss to coat evenly. Taste and adjust seasonings, adding more maple, Dijon, or balsamic as desired.
½ cup pecans
Notes
*If using fresh sprouts: Wash and remove the outer leaves and slice in half or quarter them for larger. Air fry for 10-15 minutes, shaking halfway.For nut-free, use pumpkin seeds or sunflower seeds.Storage: Although best enjoyed right away, you can store the leftovers. Keep them in an airtight container in the refrigerator for up to 4 days.Reheat in an air fryer or oven at 350F for 5-10 minutes. Note: You may want to separate the nuts before reheating since they may burn.