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Aug 10, 2016 By Shereen Pavlides for The 1 min read

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Dave Garrett

Shereen Pavlides tosses the Brussels sprouts in a bowl with olive oil and seasonings.

Dave Garrett

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Shereen Pavlides with her Air-Fried Brussels Sprouts with Honey Mustard Glaze.

Dave Garrett

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Air-Fried Brussels Sprouts with Honey Mustard Glaze.

Shereen Pavlides

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For this weekÄ¢¹½ÊÓƵ Cook This, chef Shereen Pavlides makes Air-Fried Garlic Brussels Sprouts with Honey Mustard Glaze.

1 pound fresh Brussels sprouts, trimmed, halved

2 tablespoons olive oil

2 teaspoons garlic powder

kosher salt/fresh finely ground black pepper

5 teaspoons honey

1 tablespoon Dijon mustard

1 teaspoon freshly squeezed lemon juice

1 tablespoon chopped fresh Italian parsley

Toss Brussels sprouts in a large bowl with oil, garlic powder, 1 teaspoon salt and 4 turns on the pepper mill until evenly coated.

Set air fryer to 390 F and preheat.

Add Brussels sprouts to the basket and set timer for 15 minutes or cook until tender and crisp. While cooking, periodically remove the basket and shake, rotating the Brussels sprouts to evenly cook and crisp. (To test for doneness, insert a paring knife into the center of the Brussels sprouts, they should be tender when pierced).

Meanwhile: Whisk honey, Dijon, lemon juice and a pinch of salt in a small bowl.

Toss Brussels sprouts with the honey mustard in a large bowl to evenly coat. Serve on a small platter. Garnish with parsley.

Serves: 4