Trim the bottom end off of brussels sprouts and slice them in half. For extra large ones, quarter them.
Rinse and soak them in cold water for 10 minutes. This will help the sprouts taste tender in the center. Make sure you drain and pat them dry with a clean kitchen towel.
To air-fry:
Preheat your air fryer to 400F for 5 minutes. In the meantime, toss the sprouts with ingredients from olive oil to coconut aminos in a large mixing bowl.
Add the sprouts to the fryer basket and spread them to an even layer. Some overlap is okay. Air fryer for 10 minutes. Toss the basket after 5 minutes to ensure even cooking on all sides.
To bake:
Preheat your oven to 400F. After you soak, pat dry, and season the sprouts, pour them on a sheet pan and rearrange them into a single layer. Bake for 35 to 40 minutes until crisp outside and tender inside. Shake the pan from time to time to brown the sprouts evenly.
For the sauce:
In a separate small bowl, combine the sauce ingredients from maple syrup to vinegar.
Transfer the brussels sprouts to a serving bowl and toss them with the sauce. Taste and adjust with more salt or vinegar, if needed. Serve warm.
Notes
For keto, use keto-friendly maple syrup.
You can also use soy sauce and honey for this recipe.