Welcome to your new favorite kitchen companion for weight loss! If you’re looking for delicious, satisfying meals that won’t derail your health goals, you’ve come to the right place. These air fryer recipes transform everyday ingredients into crispy, flavorful dishes with minimal oil. From quick weeknight dinners to comfort food favorites, discover how easy and enjoyable healthy eating can be. Let’s dive into these mouthwatering options!
Crispy Air Fryer Tofu with Sriracha
Venturing into the kitchen this quiet afternoon, I find myself drawn to the simple comfort of transforming humble ingredients into something wonderfully satisfying. There’s something deeply peaceful about pressing tofu, watching the steam rise from the air fryer, and anticipating that first crispy bite with just the right amount of heat.
Ingredients
– 1 block extra firm tofu
– 1 tablespoon cornstarch
– 1 tablespoon olive oil
– 1 tablespoon soy sauce
– 2 tablespoons sriracha
– 1 teaspoon sesame oil
Instructions
1. Remove the tofu from its packaging and press it between paper towels with a heavy pan for 30 minutes to remove excess moisture.
2. Cut the pressed tofu into 1-inch cubes and place them in a medium bowl.
3. Sprinkle the cornstarch over the tofu cubes and toss gently until each piece is lightly coated.
4. Drizzle the olive oil over the coated tofu and toss again to create a thin, even coating.
5. Arrange the tofu cubes in a single layer in your air fryer basket, ensuring they don’t touch for maximum crispiness.
6. Air fry at 400°F for 15 minutes, shaking the basket halfway through cooking to ensure even browning.
7. While the tofu cooks, whisk together the soy sauce, sriracha, and sesame oil in a small bowl until fully combined.
8. Transfer the crispy tofu from the air fryer directly into the sauce bowl while still hot.
9. Gently toss the hot tofu in the sauce until every piece is evenly coated and glossy.
10. Return the sauced tofu to the air fryer basket and cook for an additional 3 minutes at 400°F to set the glaze.
Remember how the tofu emerges from its final cook—golden and crisp on the outside with that perfect tender bite within. Really, it’s the contrast of textures that makes this so satisfying, the way the spicy-sweet glaze clings to each craggy edge. I love serving it over steamed jasmine rice with quick-pickled vegetables, letting the cool crunch balance the gentle heat.
Air-Fried Salmon with Lemon and Dill
Venturing into the kitchen on this quiet afternoon, I find myself drawn to the simplicity of fish, to the way lemon and dill can transform a simple filet into something quietly profound. It’s a gentle process, one that asks for patience and rewards with bright, flaky bites.
Ingredients
– 2 (6-ounce) salmon filets, skin-on
– 1 tablespoon olive oil
– 1/2 teaspoon kosher salt
– 1/4 teaspoon black pepper
– 1 lemon
– 2 tablespoons fresh dill, chopped
Instructions
1. Pat the salmon filets completely dry with paper towels to ensure a crisp exterior.
2. Brush both sides of each filet evenly with 1 tablespoon of olive oil.
3. Sprinkle the flesh sides of the filets with 1/2 teaspoon of kosher salt and 1/4 teaspoon of black pepper.
4. Preheat your air fryer to 400°F for 3 minutes.
5. Slice half of the lemon into thin rounds and juice the remaining half.
6. Place the lemon rounds in a single layer in the air fryer basket.
7. Lay the salmon filets skin-side up directly on top of the lemon slices.
8. Air fry at 400°F for 6 minutes.
9. Carefully flip the salmon filets using a spatula so they are skin-side down.
10. Air fry for another 4–5 minutes until the internal temperature reaches 145°F and the flesh flakes easily with a fork.
11. Transfer the salmon and lemon slices to a serving plate.
12. Drizzle the salmon with the reserved lemon juice.
13. Sprinkle 2 tablespoons of fresh dill evenly over the top.
Flaky and moist, the salmon yields gently to a fork, each bite carrying the bright zing of lemon and the grassy freshness of dill. For a lovely presentation, serve it alongside the air-fried lemon slices, which become tender and caramelized, or over a bed of quinoa to soak up the delicate juices.
Guilt-Free Air Fryer Zucchini Chips
Musing quietly in my kitchen this afternoon, I find myself reaching for the humble zucchini, craving that satisfying crunch without the heaviness of traditional fried snacks. There’s something deeply comforting about transforming this simple summer squash into delicate, crisp chips using just a bit of seasoning and the gentle heat of my air fryer.
Ingredients
– 2 medium zucchinis
– 1 tablespoon olive oil
– 1/4 cup grated Parmesan cheese
– 1/4 cup panko breadcrumbs
– 1/2 teaspoon garlic powder
– 1/2 teaspoon paprika
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
Instructions
1. Wash 2 medium zucchinis thoroughly under cold running water.
2. Slice zucchinis into uniform 1/4-inch rounds using a mandoline slicer for even cooking.
3. Pat zucchini rounds completely dry with paper towels to remove excess moisture.
4. In a medium bowl, combine 1/4 cup grated Parmesan cheese, 1/4 cup panko breadcrumbs, 1/2 teaspoon garlic powder, 1/2 teaspoon paprika, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
5. Drizzle 1 tablespoon olive oil over the dried zucchini rounds and toss gently to coat.
6. Press each zucchini round into the breadcrumb mixture, ensuring both sides are evenly coated.
7. Arrange coated zucchini rounds in a single layer in your air fryer basket, leaving space between each piece.
8. Air fry at 375°F for 8-10 minutes until the edges turn golden brown and crisp.
9. Flip zucchini chips halfway through cooking using tongs for even browning.
10. Remove chips from air fryer when they achieve a light golden color and crisp texture.
11. Transfer chips to a wire rack to cool completely, which helps maintain their crispness.
Gently crisp and surprisingly satisfying, these zucchini chips offer a delicate crunch that gives way to the vegetable’s natural sweetness. The Parmesan creates a savory umami note that balances beautifully with the subtle heat from paprika. Try serving them alongside a cool yogurt dip or scattered over salads for an unexpected textural element that elevates any simple meal.
Air Fryer Chicken Breast with Herbs
Zestful moments in the kitchen often arrive unexpectedly, like this quiet afternoon when the air fryer hums its gentle promise of golden, herb-kissed chicken. There’s something deeply comforting about transforming simple ingredients into something nourishing, letting the aromas of rosemary and thyme fill the space while the outside world fades away.
Ingredients
– 1.5 pounds chicken breast
– 2 tablespoons olive oil
– 1 teaspoon dried rosemary
– 1 teaspoon dried thyme
– 1 teaspoon garlic powder
– 1 teaspoon onion powder
– 1 teaspoon salt
– 1/2 teaspoon black pepper
Instructions
1. Pat the 1.5 pounds chicken breast completely dry with paper towels to ensure crispiness.
2. Drizzle 2 tablespoons olive oil evenly over both sides of the chicken.
3. Combine 1 teaspoon dried rosemary, 1 teaspoon dried thyme, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon salt, and 1/2 teaspoon black pepper in a small bowl.
4. Rub the herb mixture thoroughly over all surfaces of the chicken.
5. Preheat your air fryer to 375°F for 3 minutes.
6. Arrange the chicken in a single layer in the air fryer basket, leaving space between pieces for air circulation.
7. Air fry at 375°F for 12 minutes.
8. Flip each chicken breast carefully using tongs.
9. Continue air frying for another 8-10 minutes until the internal temperature reaches 165°F when measured with a meat thermometer.
10. Transfer the chicken to a cutting board and let it rest for 5 minutes before slicing.
11. Slice against the grain for the most tender texture.
Soft whispers of rosemary and thyme cling to each juicy slice, the crust giving way to remarkably tender flesh beneath. Serve it sliced over a bed of lemony quinoa or tucked into warm pita pockets with crisp vegetables for a meal that feels both rustic and refined.
Spicy Air Fryer Sweet Potato Fries
Beneath the quiet hum of the kitchen, there’s something deeply comforting about transforming humble roots into something crisp and warmly spiced. These sweet potato fries, kissed by heat and a gentle kick, feel like a small, personal celebration on a simple plate. They’re the kind of snack that slows the afternoon down, inviting you to savor each golden bite.
Ingredients
– 2 large sweet potatoes
– 1 tbsp olive oil
– 1 tsp smoked paprika
– 1/2 tsp garlic powder
– 1/4 tsp cayenne pepper
– 1/2 tsp salt
Instructions
1. Preheat your air fryer to 400°F for 3 minutes.
2. Scrub 2 large sweet potatoes thoroughly under cool running water to remove any dirt.
3. Pat the sweet potatoes completely dry with a clean kitchen towel to ensure crispiness.
4. Slice each sweet potato into uniform 1/4-inch thick sticks using a sharp knife.
5. In a large mixing bowl, combine 1 tbsp olive oil, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/4 tsp cayenne pepper, and 1/2 tsp salt.
6. Add the sweet potato sticks to the bowl and toss gently until each piece is evenly coated with the spice mixture.
7. Arrange the coated sweet potato sticks in a single layer in the air fryer basket, ensuring they don’t overlap.
8. Air fry at 400°F for 12 minutes, shaking the basket halfway through to promote even browning.
9. Check for doneness—the fries should be golden brown with crispy edges and tender centers.
10. Carefully remove the fries from the air fryer basket using tongs and transfer to a serving plate. You’ll notice how the cayenne pepper creates a subtle warmth that builds slowly with each bite, while the smoked paprika adds a smoky depth that complements the natural sweetness. Try serving them alongside a cool, creamy yogurt dip or scattered over a grain bowl for extra texture and color.
Air-Fried Cauliflower with Garlic
Holding this warm bowl of golden florets, I’m reminded how simple ingredients transform under careful attention. There’s something quietly satisfying about watching cauliflower caramelize in the air fryer, its earthy sweetness awakening with each passing minute. This recipe feels like a gentle pause in a busy day, where garlic’s sharp breath mellows into something comforting and warm.
Ingredients
– 1 head cauliflower
– 2 tablespoons olive oil
– 3 cloves garlic
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
Instructions
1. Cut 1 head of cauliflower into 1-inch florets, ensuring even sizes for consistent cooking.
2. Mince 3 cloves of garlic finely to distribute flavor evenly without burning.
3. In a large bowl, combine cauliflower florets with 2 tablespoons olive oil, tossing until thoroughly coated.
4. Sprinkle 1/2 teaspoon salt and 1/4 teaspoon black pepper over the cauliflower, tossing again to distribute seasonings.
5. Preheat air fryer to 375°F for 3 minutes until the basket is hot.
6. Arrange cauliflower in a single layer in the air fryer basket, leaving space between florets for air circulation.
7. Air fry at 375°F for 12 minutes, shaking the basket halfway through to promote even browning.
8. Add minced garlic to the cauliflower during the final 2 minutes of cooking to gently toast without burning.
9. Check for doneness by piercing a floret with a fork—it should be tender with crisp, browned edges.
10. Transfer cauliflower to a serving bowl immediately to prevent residual cooking.
Softened by heat, the cauliflower carries caramelized notes that balance the garlic’s gentle pungency. Serve it over creamy polenta for contrasting textures, or fold into grain bowls where its crisp edges catch dressings beautifully. Sometimes I’ll finish it with lemon zest to lift the earthy tones, making each bite feel both rustic and refined.
Low-Calorie Air Fryer Falafel
Often, the simplest kitchen experiments bring the most comfort, like discovering how an air fryer can transform humble chickpeas into golden, guilt-free falafel that still satisfies that craving for something crispy and savory.
Ingredients
– 1 15-ounce can chickpeas, drained and rinsed
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh cilantro
– 3 tablespoons all-purpose flour
– 2 tablespoons lemon juice
– 1 tablespoon olive oil
– 1 teaspoon ground cumin
– 1/2 teaspoon garlic powder
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– Cooking spray
Instructions
1. Place the drained chickpeas, parsley, cilantro, flour, lemon juice, olive oil, cumin, garlic powder, salt, and black pepper in a food processor.
2. Pulse the mixture 10-12 times until it forms a coarse paste that holds together when pressed, scraping down the sides as needed.
3. Refrigerate the falafel mixture for 30 minutes to help it firm up and prevent crumbling during cooking.
4. Preheat your air fryer to 375°F for 3 minutes.
5. Scoop 2 tablespoons of the chilled mixture and form into 1-inch balls, pressing firmly to compact them.
6. Arrange the falafel balls in a single layer in the air fryer basket, leaving space between each one.
7. Lightly spray the falafel with cooking spray to help them crisp evenly.
8. Air fry at 375°F for 12-14 minutes, flipping halfway through, until golden brown and crisp.
9. Check for doneness by ensuring the exterior is firm and deeply golden with no soft spots.
10. Transfer the cooked falafel to a cooling rack to maintain their crisp texture.
Crispy on the outside yet remarkably tender inside, these falafel carry the bright freshness of herbs and warm earthiness of cumin. Consider serving them tucked into whole wheat pita with crunchy vegetables or scattered over a bed of greens drizzled with tahini—either way, they deliver that satisfying Mediterranean flavor without the heaviness of traditional frying.
Air Fryer Vegetable Medley with Olive Oil
Beneath the quiet hum of the kitchen, there’s a simple comfort in preparing vegetables that feel both nourishing and effortless. This medley, kissed by the air fryer’s heat, transforms everyday produce into something tender and golden, a small ritual of care. It’s the kind of dish that asks for little but gives back so much warmth and color to the table.
Ingredients
- 2 cups broccoli florets
- 1 cup carrot slices, 1/4-inch thick
- 1 cup zucchini slices, 1/2-inch thick
- 1 red bell pepper, cut into 1-inch pieces
- 2 tbsp olive oil
- 1/2 tsp garlic powder
- 1/2 tsp dried oregano
- 1/4 tsp black pepper
- 1/4 tsp salt
Instructions
- Preheat your air fryer to 375°F for 3 minutes.
- Combine broccoli florets, carrot slices, zucchini slices, and red bell pepper pieces in a large mixing bowl.
- Drizzle olive oil over the vegetables and toss gently to coat evenly.
- Sprinkle garlic powder, dried oregano, black pepper, and salt over the oiled vegetables.
- Toss the vegetables again until the seasonings are distributed uniformly, ensuring no clumps of spice remain.
- Transfer the seasoned vegetables to the air fryer basket in a single layer, avoiding overcrowding to allow proper air circulation.
- Air fry at 375°F for 12 minutes, shaking the basket halfway through to promote even browning.
- Check for doneness after 12 minutes; the vegetables should be tender with crisp, caramelized edges.
- Remove the vegetables from the air fryer and let them rest for 2 minutes before serving to allow flavors to meld.
Gently, the vegetables emerge with a tender bite and lightly charred sweetness, the olive oil and herbs weaving a subtle, earthy fragrance. I love scattering them over creamy polenta or folding them into warm grain bowls, where their vibrant colors and soft textures create a quiet, satisfying meal.
Air Fryer Turkey Patties with Spinach
Folding spinach into ground turkey feels like tucking secrets into pockets—these little patties hold quiet nourishment within their golden crust, the kind of meal that comforts without demanding attention. I love how the air fryer coaxes out their crisp edges while keeping the centers tender and moist, a gentle contradiction that feels just right for autumn evenings.
Ingredients
– 1 lb ground turkey
– 2 cups fresh spinach, chopped
– 1/4 cup breadcrumbs
– 1 large egg
– 2 tbsp olive oil
– 1 tsp garlic powder
– 1/2 tsp salt
– 1/4 tsp black pepper
Instructions
1. Preheat your air fryer to 375°F for 3 minutes.
2. In a large bowl, combine ground turkey, chopped spinach, breadcrumbs, egg, olive oil, garlic powder, salt, and black pepper.
3. Gently mix with your hands until just combined—overmixing will make the patties tough.
4. Divide the mixture into 4 equal portions and shape into 1/2-inch thick patties.
5. Arrange patties in a single layer in the air fryer basket, leaving space between them for air circulation.
6. Air fry at 375°F for 10 minutes.
7. Flip each patty carefully using tongs.
8. Continue air frying for another 8-10 minutes until the internal temperature reaches 165°F and the exterior is golden brown.
9. Let the patties rest in the air fryer basket for 3 minutes before serving—this allows the juices to redistribute evenly.
Just beyond their crisp exterior lies a surprisingly tender interior where the spinach melts into the turkey, creating pockets of earthy sweetness against the savory garlic notes. Try serving them over creamy polenta where their pan drippings can mingle, or tuck them into soft brioche buns with a swipe of garlic aioli for a handheld comfort that feels both rustic and refined.
Quick Air Fryer Quinoa-Stuffed Peppers
Lately, I’ve been craving something that feels both nourishing and effortless, the kind of meal that fills the kitchen with a warm, earthy aroma without demanding too much from a quiet evening. These peppers are just that—a simple vessel for fluffy quinoa and savory spices, coming together in the air fryer with a satisfying crispness that always feels like a small triumph.
Ingredients
– 4 medium bell peppers
– 1 cup cooked quinoa
– 1/2 cup black beans, rinsed and drained
– 1/2 cup corn kernels
– 1/4 cup diced red onion
– 1 tsp chili powder
– 1/2 tsp cumin
– 1/2 tsp garlic powder
– 1/4 tsp salt
– 1/2 cup shredded Monterey Jack cheese
– 1 tbsp olive oil
Instructions
1. Preheat your air fryer to 375°F for 3 minutes.
2. Slice the tops off the bell peppers and remove all seeds and membranes.
3. In a medium bowl, combine the cooked quinoa, black beans, corn, red onion, chili powder, cumin, garlic powder, and salt.
4. Tip: Gently fold the ingredients to keep the quinoa fluffy and avoid crushing the beans.
5. Spoon the quinoa mixture evenly into the hollowed bell peppers, pressing down lightly to pack it in.
6. Sprinkle the shredded Monterey Jack cheese evenly over the top of each stuffed pepper.
7. Drizzle the olive oil over the exterior of each pepper to help them crisp up.
8. Place the stuffed peppers upright in the air fryer basket, ensuring they are not touching.
9. Air fry at 375°F for 12-15 minutes, until the pepper skins are slightly blistered and the cheese is golden and bubbly.
10. Tip: Check at the 10-minute mark—if the cheese is browning too quickly, loosely tent with foil for the remaining time.
11. Carefully remove the peppers from the air fryer using tongs and let them rest for 3-4 minutes before serving.
12. Tip: Allowing them to rest helps the filling set, making them easier to slice neatly.
Out of the air fryer, the peppers emerge with tender-crisp walls that give way to a warmly spiced, hearty filling. I love serving them sliced in half to show off the colorful layers, perhaps with a dollop of cool Greek yogurt or a sprinkle of fresh cilantro for a bright contrast to the smoky quinoa.
Air Fryer Eggplant Parmesan
There’s something quietly comforting about transforming humble vegetables into golden, crispy delights that feel both nourishing and indulgent. This air fryer version of eggplant parmesan captures that gentle magic, offering layers of tender eggplant, rich tomato sauce, and melted cheese with a fraction of the usual effort and oil. It’s the kind of meal that feels like a warm hug on a busy weeknight, simple enough for any home cook yet special enough to savor slowly.
Ingredients
– 1 large eggplant
– 1/2 cup all-purpose flour
– 2 large eggs
– 1 cup Italian-seasoned breadcrumbs
– 1/4 cup grated Parmesan cheese
– 1 cup marinara sauce
– 1 cup shredded mozzarella cheese
– 2 tbsp olive oil
– Cooking spray
Instructions
1. Slice the eggplant into 1/4-inch thick rounds using a sharp knife.
2. Sprinkle 1 teaspoon of salt evenly over both sides of the eggplant slices and let them rest for 15 minutes to draw out excess moisture.
3. Pat the eggplant slices completely dry with paper towels to ensure crispiness.
4. Set up three shallow bowls: place 1/2 cup all-purpose flour in the first bowl.
5. Whisk 2 large eggs in the second bowl until fully combined.
6. Mix 1 cup Italian-seasoned breadcrumbs with 1/4 cup grated Parmesan cheese in the third bowl.
7. Dredge each eggplant slice first in the flour, shaking off any excess.
8. Dip the floured eggplant slice into the beaten eggs, coating both sides.
9. Press the eggplant slice firmly into the breadcrumb mixture, ensuring an even coating on both sides.
10. Arrange the breaded eggplant slices in a single layer on a baking sheet.
11. Lightly spray both sides of each breaded slice with cooking spray.
12. Preheat your air fryer to 375°F for 3 minutes.
13. Place the eggplant slices in the air fryer basket in a single layer, working in batches if necessary.
14. Air fry for 10 minutes at 375°F, then flip each slice using tongs.
15. Continue air frying for another 8-10 minutes until golden brown and crispy.
16. Spread 2 tablespoons of marinara sauce over each crispy eggplant slice.
17. Sprinkle 2 tablespoons of shredded mozzarella cheese over the sauce on each slice.
18. Return the topped eggplant slices to the air fryer and cook at 350°F for 3-4 minutes until the cheese is melted and bubbly.
19. Remove the eggplant parmesan from the air fryer and let rest for 2 minutes before serving.
Drizzling a little extra olive oil over the finished dish brings out the herbal notes in the breadcrumbs while adding a lovely richness. The eggplant becomes almost custardy beneath its crisp coating, creating a beautiful contrast with the tangy tomato sauce and stretchy melted cheese. Serve these stacked high with a simple green salad, or layer them in a baking dish for a more traditional presentation that still feels wonderfully light.
Simple Air Fryer Shrimp Skewers
Wandering through the kitchen this quiet afternoon, I found myself drawn to the simplicity of shrimp and the gentle hum of the air fryer, a peaceful ritual that transforms a few ingredients into something warm and satisfying.
Ingredients
– 1 pound large raw shrimp, peeled and deveined
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 teaspoon smoked paprika
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 tablespoon fresh lemon juice
– 8 wooden skewers, soaked in water for 30 minutes
Instructions
1. Soak 8 wooden skewers in water for 30 minutes to prevent burning during cooking.
2. Pat 1 pound of large raw shrimp completely dry with paper towels to ensure crispiness.
3. In a medium bowl, whisk together 2 tablespoons olive oil, 2 cloves minced garlic, 1 teaspoon smoked paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
4. Add the dried shrimp to the bowl and toss gently until evenly coated with the marinade.
5. Thread 4-5 shrimp onto each soaked skewer, leaving small spaces between them for even air circulation.
6. Preheat your air fryer to 400°F for 3 minutes.
7. Arrange the shrimp skewers in a single layer in the air fryer basket, making sure they don’t touch.
8. Air fry at 400°F for 6-8 minutes, flipping the skewers halfway through cooking time.
9. Check for doneness—shrimp should be opaque and firm with lightly browned edges.
10. Remove skewers from the air fryer and immediately drizzle with 1 tablespoon fresh lemon juice.
You’ll notice how the shrimp develop a delicate crispness outside while staying remarkably tender within, their smoky sweetness brightened by that final lemon kiss—perfect for serving over a bed of citrus salad or alongside grilled vegetables for a complete, effortless meal.
Air Fryer Brussel Sprouts with Balsamic Glaze
Wandering through the autumn farmers market this morning, I found myself drawn to those tight little cabbages that so often divide dinner tables. There’s something quietly comforting about transforming the humble Brussels sprout into something tender and caramelized, especially when the air fryer does most of the work while I simply watch through the glass.
Ingredients
– 1 pound Brussels sprouts
– 2 tablespoons olive oil
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons balsamic glaze
Instructions
1. Trim the stem ends from 1 pound of Brussels sprouts and remove any discolored outer leaves.
2. Cut each Brussels sprout in half lengthwise to create flat surfaces for better browning.
3. Place the halved Brussels sprouts in a medium mixing bowl.
4. Drizzle 2 tablespoons of olive oil over the Brussels sprouts and toss until evenly coated.
5. Sprinkle 1/2 teaspoon salt and 1/4 teaspoon black pepper over the oiled Brussels sprouts and toss again to distribute the seasonings.
6. Preheat your air fryer to 375°F for 3 minutes.
7. Arrange the seasoned Brussels sprouts in a single layer in the air fryer basket, ensuring they aren’t crowded.
8. Air fry at 375°F for 12 minutes, shaking the basket halfway through cooking to promote even browning.
9. Check for doneness—the Brussels sprouts should be tender when pierced with a fork and have crispy, browned edges.
10. Transfer the cooked Brussels sprouts to a serving bowl and immediately drizzle with 2 tablespoons of balsamic glaze, tossing gently to coat.
Looking at these glazed sprouts now, I’m struck by how the crispy edges give way to tender centers, while the sweet-tart balsamic glaze clings to every nook and cranny. They make a wonderful topping for grain bowls or can be scattered over creamy polenta for a comforting autumn meal.
Conclusion
Cooking healthy has never been easier! These 30 air fryer recipes make weight loss delicious and achievable. We’d love to hear which recipes become your new favorites—drop us a comment below! Don’t forget to share this roundup on Pinterest to help other home cooks discover these tasty, nutritious meals.
