Ingredients:

• 2 medium sweet potatoes, peel and cubed keeping a uniformed size

• 1 lb Brussels sprouts, halved if large, whole if small

• 3 cloves garlic, minced

• 3 tbsp olive oil

• 2 tbsp balsamic vinegar

• 1 tsp salt, plus more for parboiling

• ½ tsp black pepper

Instructions:

1. Parboil the Vegetables:

In a large pot, bring water to a boil, adding a pinch of salt. Add the cubed sweet potatoes and Brussels sprouts, allowing them to simmer for 5–7 minutes. This will soften the vegetables slightly without overcooking. Drain thoroughly and set aside.

2. Prepare the Seasoning:

In a large mixing bowl, whisk together the olive oil, balsamic vinegar, minced garlic, salt, and black pepper.

3. Toss the Vegetables:

Add the drained sweet potatoes and Brussels sprouts to the bowl with the balsamic vinaigrette. Toss gently until everything is well coated.

4. Air-Fry the Vegetables:

Preheat your air fryer to 375°F (190°C). Place the seasoned vegetables in the air fryer basket in a single layer. You may need to cook in batches if the basket is small.

Air fry for 12–15 minutes, shaking the basket halfway through for even cooking. The vegetables should be golden brown and crispy on the edges.

5. Serve:

Once cooked, remove the vegetables from the air fryer. You can drizzle with a bit more balsamic vinegar for an extra tangy flavor, if desired. Serve hot as a side dish or on its own.

Tips:

• Cut Brussels sprouts consistently: Ensuring the Brussels sprouts are of similar size will help them cook evenly.

• Avoid overcrowding: Overloading the air fryer can result in uneven cooking, so give the vegetables space to crisp up.

• Make it sweeter or tangier: If you prefer a sweeter balance, you can add a teaspoon of honey to the vinaigrette, or add more balsamic vinegar for extra tang.