What you’ll love about this recipe:

• Steakhouse vibes, snack-size effort. Blistered air fryer edamame feels fancy, but it’s fast and freezer-to-table in 15 minutes flat.
• Naturally protein-packed and gluten-free. Edamame is rich in plant protein and fiber, making it a satisfying snack.
• Customizable spice levels. Dial the heat up or down depending on your mood.

The 15-Minute Snack You Didn’t Know You Needed

There are nights when I want to be that person who preps a gorgeous mezze board… and then there are nights when I just want something easy to much on while my I watch reality tv and let my brain decompress. This air fryer edamame is the perfect mindless snack for those casual nights.

I first had a version of this edamame at a steakhouse in Barcelona, an it was such a surprisingly simple yet indulgent starter. Theirs was so simple, just tamari-marinaded edamame that was blistered and sprinkled with crunch sea salt. I immediately knew it was something I wanted to recreate at home.

I didn’t want to go overboard with salt, so I decided to cut back on the tamari and add more flavor by using sesame oil.

But when I went to make it, I realized I was out of regular sesame oil. What I did have was hot sesame oil… and friends, it was a happy accident. The heat plays so well with the natural sweetness of edamame, and the flaky salt gives it that bar snack finish.

It’s the kind of snack where you keep finding yourself going back for “just one more” and then suddenly realizing there’s none left.

Ingredients You’ll Need

Frozen edamame in pods. I love the tactile experience of breaking into the pods to get the beans inside. It naturally slows down your snacking and make it more interactive.

Low sodium tamari. Just enough umami to complement the natural flavor of the edamame without overwhelming it. You can swap in reduced sodium soy sauce, but note that it is not gluten-free.

Hot sesame oil. This is the key twist. It adds heat and that toasty sesame depth. Adjust based on your spice tolerance, or use toasted sesame oil for a mild option.

Vegetable oil. Helps everything crisp up evenly in the air fryer. You could sub in any neutral oil like avocado or grapeseed.

Flaky sea salt. I’m obsessed with grey sea salt. It clings to the pods and adds a little extra crunch.

How to make air fryer edamame

Preheat your air fryer to 400°F.

Mix the frozen edamame with the soy sauce, hot sesame oil, and vegetable oil.

Air Fry for 10 minutes, shaking halfway through.

Sprinkle generously with flaky sea salt.

Serve immediately, preferably with something cold and bubbly (prosecco or club soda, whatever your prefer!)

Pro tips

• Don’t thaw first – Toss the edamame into the air fryer straight from the freezer. Thawing can make them soggy and mess with the crisp factor.
• Shake it like you mean it – Halfway through cooking, give the air fryer basket a good shake to ensure even crisping and prevent sticking.
• Serve right away – These are best enjoyed hot from the fryer, when the edges are crispy and the pods are steaming.



Commonly asked questions

More air fryer snack and side dish recipes

• Air Fryer Sourdough Croutons
• Air Fryer Tofu Katsu
• Air Fryer Baked Potatoes
• Air Fryer Garlic Broccoli
• Crispy Air Fryer Brussels Sprouts

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Spicy Air Fryer Edamame

A quick, spicy take on edamame—crispy, salty, and ready in 10 minutes using just five ingredients.

Course Snack

Cuisine Asian

Keyword air fryer edamame

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 4 servings

Calories 50kcal

Author Lauren Keating

Ingredients

• 1 cups frozen edamame in pods
• ½ teaspoon low sodium tamari
• ¼ teaspoon vegetable oil or other neutral oil
• ¼ teaspoon hot sesame oil
• sea salt

Instructions

• Preheat your air fryer to 400°F.
• In a bowl, the toss frozen edamame with the tamari, hot sesame oil, and vegetable oil to coat.
• Add to the air fryer basket and cook for 10 minutes, shaking halfway through.
• Remove and sprinkle with flaky sea salt. Serve immediately.

Nutrition

Serving: 1serving | Calories: 50kcal | Carbohydrates: 5g | Protein: 4g | Fat: 2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.2g | Trans Fat: 0.003g | Sodium: 42mg | Potassium: 169mg | Fiber: 2g | Sugar: 1g | Calcium: 31mg | Iron: 1mg

Whether you’re looking for an easy holiday meal that doesn’t take up oven space or aiming to impress your friends with a Sunday feast that will have them begging for seconds, this air fryer roast beef recipe is exactly what you’re looking for. It comes out of the air fryer perfectly tender in under an hour!

Discover the Rump Roast Recipe That’s Breaking All the Rules

Roast beef holds a cherished spot in the heart of family gatherings for its simplicity and grandeur.

A beautiful roast can be intimidating and traditionally requires hours of slow roasting (I can never make one without recalling the scene from Gilmore Girls when Lindsay makes one for Dean), but you don’t need a culinary degree or years of kitchen toil under your belt to master this recipe.

The air fryer cooks the roast from the outside in, sealing the juices under a delicious herb crust. The meat comes out so tender and juicy! And even better, air fryer roast beef is ready to eat in just about an hour.

Arm yourself with a good-quality roast (I use bottom round), your favorite seasonings, and your air fryer basket and you’ll be ready to male this classic recipe any night of the week!

Ingredients You’ll Need

Bottom round roast. Look for a 3-4 pound roast good marbling for the best flavor and tenderness. For the best quality beef at an affordable price, choose a Certified Angus roast. These cuts are selected from the top third of choice cuts (ie above average) with marbling that can be similar to a prime roast.

Dried spices. I use a mix of garlic powder, Italian seasoning, kosher salt, and my personal secret weapon: Penzy’s mignonette pepper, a blend of black and white pepper and coriander that makes everythingtaste incredible.

Olive Oil.

You’ll also need a roasting pan that’s large enough to fit your roast. A meat thermometer is also helpful for ensuring your roast is cooked perfectly.

How to make a tender beef roast in the air fryer

Combine the oil and herbs in a small bowl.

Massage the herb rub into the beef, ensuring it’s thoroughly coated. This not only infuses the meat with flavor but also guarantees a gorgeous brown crust forms on the exterior of the roast.

Air Fry the beef for 15 minutes plus an additional 10 minutes per pound for medium rare. That means a 3 pound roast would take 45 minutes. For a medium well roast, cook 15 minutes plus an additional 13 minutes per pound (about 55 minutes total) and for well done, cook an additional 17 minutes (65 minutes total).

Rest the beef for 15 minutes before slicing to allow the juices to redistribute throughout the meat. This will keep them from running all over the place when you slice into the meat and will ensure it stays deliciously juicy.

Pro tips for the best oven beef roast

• Preheat your air fryer. Just like your oven, preheating helps to cook your roast evenly. It only takes a few minutes. I turn my air fryer on when I start putting the herb rub together.
• Let It Rest. Always let your roast beef rest for at least 10 minutes before slicing. Please don’t skip this step if you want a tender roast beef!
• Invest in a Meat Thermometer. The perfect medium rare is achieved at an internal temperature of 130°F (54°C). Take it out of the air fryer at 125°F — the temperature will continue to rise after you stop cooking it.
• Cut across the grain into thin slices.

Commonly asked questions

More delicious main course recipes for special occasions

• Air Fryer Rotisserie Chicken
• Classic Rump Roast
• Baked Crab Cakes
• Slow Cooker Red Wine Beef
• Prosciutto Wrapped Pork Tenderloin
• Baked Ham with Apricot-Mustard Glaze
• Roasted Beef Tenderloin with Horseradish Crust

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Air Fryer Roast Beef

This simple roast beef recipe is made in the air fryer in just about an hour. It's so tender and juicy!

Course Beef Recipes

Cuisine American

Keyword air fryer bottom round, air fryer roast beef, bottom round roast beef

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 6 people

Calories 360kcal

Author Lauren Keating

Equipment

• Air Fryer
• meat thermometer

Ingredients

• 3-4 pound bottom round beef roast
• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• 1 teaspoon Italian seasoning
• ¾ teaspoon mignonette pepper or black pepper
• ½ teaspoon garlic powder

Instructions

• Preheat your air fryer to 375°F.
• In a small bowl, combine the oil, salt, Italian seasoning, pepper, and garlic powder.
• Rub the beef all over with the spice rub.
• Air fry the beef for 15 minutes, plus an additional 10 minutes per pound for medium rare, to an internal temperature of 125℉)
• Let the beef rest on a cutting board tented with foil for 15 minutes.
• Slice the beef thinly against the grain.

Notes

For a medium well roast, cook 15 minutes plus an additional 13 minutes per pound (about 55 minutes total) and for well done, cook an additional 17 minutes (65 minutes total)

Nutrition

Serving: 1serving | Calories: 360kcal | Carbohydrates: 0.4g | Protein: 50g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 141mg | Sodium: 515mg | Potassium: 781mg | Fiber: 0.2g | Sugar: 0.02g | Vitamin A: 6IU | Vitamin C: 0.01mg | Calcium: 49mg | Iron: 5mg

What you’ll love about this recipe:

• Intense Flavor Worth the Wait. This recipe takes some time to make (it’s a great excuse to spend a Sunday home watching football!) but it’s well worth it. Concentrated to perfection, every spoonful is intensely apple flavored. Make it once and you’ll have enough to last the whole season or more.
• Versatility at Its Best. Your new secret ingredient from marinades to drinks and desserts. It’s also great for gifting!
• Makes Your House Smell Great. Fill your kitchen with the quintessential aroma of autumn.

Cozy Up This Fall with Homemade Apple Cider Syrup

Fall is right around the corner, which means one thing: it’s apple season!

Nothing says autumn like a day at the orchard and I always come home with more apples than we can eat, plus cider and other goodies. I’ve always wish I could bottle up all of that flavor and make it last all year long.

Cooking fresh cider down into a concentrated syrup is a wonderful way to preserve that fresh apple flavor.

Wondering how to use it?

Whisk into a vinaigrette.

Drizzle over pancakes or oatmeal.

Glaze for the most delicious pork roast.

Add a soulful note to my favorite apple cider sugar cookies.

Or just mix it with hot water to make a big of hot apple cider any time you’d like.

Pro Tips:

Opt for a cider without additives. Nothing beats cider fresh from the farm, but I made this batch with grocery store cider and it was still incredible. Just choose an unfiltered variety without any preservatives. You want 100% apple.

Don’t forget about it. As the cider reduces, it’s essential to keep an eye on it to prevent burning — especially in the last hour or so as it really starts to thicken (ask me how I know….) I like to give it a stir every 15-20 minutes.

Utensils Matter. Use a heavy-bottomed pot to ensures even heat distribution and a wooden spoon to prevent scratching. I love using cast iron to make boiled cider since it retains heat so well once I turn the heat on my burner down. The more surface area your cider has, the faster it will reduce, so opt for a wide, shallow pot over a taller, narrow one if you’re in a hurry (or just impatient.)

Make a note of how full the pot is when you start to cook, so you can eyeball how much it’s reduced by. The cider is done when it’s reduced to 1/8 of it’s original volume, which works out to 2 cups if you started with a full gallon. The boiled cider will have a texture that’s similar to warm honey and when you stir it, dark bubbles with form and cover the entire surface.

Commonly asked questions

More delicious apple recipes

• Vegetarian Rice Pilaf with Apples and Cranberries
• Unsweetened Instant Pot Apple Sauce
• Grain Free Apple Crisp Foil Packs (Paleo, Gluten Free)
• Creamy Apple Cider Slush {Dairy Free}
• Earl Grey Apple Cider Cocktail
• Creamy Apple Cider Mussels

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Boiled Cider (Apple Cider Syrup)

Learn how to make homemade apple cider concentrate with this easy recipe! Perfect for enhancing your fall recipes, drinks, and creating a cozy ambiance at home. Tap into the flavor of autumn with this simple DIY tutorial.

Course Pantry Staples

Cuisine American

Keyword apple cider syrup, boiled apple cider, boiled cider

Cook Time 5 hours hours

Total Time 5 hours hours

Servings 32 servings

Calories 54kcal

Author Lauren Keating

Ingredients

• 1 gallon apple cider unfiltered

Instructions

• Pour apple cider into a large, heavy-bottomed pot. Bring to a boil over high heat, then reduce heat to medium-low.
• Simmer, uncovered, stirring occasionally. The liquid should reduce to about ⅙ of its original volume, or 2 cups, producing a thick, concentrated cider.

  The reduction is ready when stirring produces dark, copper-colored bubbles that cover the surface.
• Allow to cool, then transfer to airtight containers and refrigerate.

Nutrition

Serving: 1Tablespoon | Calories: 54kcal | Carbohydrates: 13g | Protein: 0.1g | Fat: 0.2g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.05g | Monounsaturated Fat: 0.01g | Sodium: 5mg | Potassium: 119mg | Fiber: 0.2g | Sugar: 11g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 0.1mg

What you’ll love about this recipe:

• Make it ahead. This peanut sauce keeps well for up to a week, so it’s ready for all of your dipping and drizzling needs.
• Perfect dipping sauce. Whether it’s satay skewers, fresh vegetables, or crispy spring rolls, this sauce makes even the simplest dishes incredibly delicious!
• Super speedy. This recipe only takes about 5 minutes to prepare; it only needs to cook long enough for the peanut butter to melt. You can even make it in the microwave! 

Forget Takeout! Make the Ultimate Peanut Sauce at Home

If you’ve ever had a really good, savory peanut sauce, you’ll know it’s something special. 

For me, it’s never been just a condiment. It’s a star in its own right, worthy of standing alone—even dictating the main course at times. I can’t even tell you how many times I’ve been tempted to order chicken satay at Thai and Vietnamese restaurants just for a taste of that mouthwatering sauce. 

I tried for years to make my own peanut sauce at home but, like  most culinary experiments, my initial batches were far from perfect. They were either overly sweet or too thick, missing the delicate balance of the those authentic restaurant versions. 

A few years ago I stumbled upon this recipe when I was participating in a food blogging event called The Daring Cooks, where a group of bloggers would all make the same recipe at the same time. I’ve long forgotten the original source of this one, but it’s been a staple in my kitchen ever since. It’s by far my favorite peanut sauce recipe. 

A prinkle of cardamon and a splash of lemon juice are what take this recipe over the top nad make it so much better than any others I’ve tried. The cardamom adds a subtly spiced floral flavor, which lemon juice adds the perfect pop of acidity. It’s funny how something as simple as chaning a few ingredients can change the dynamics of a dish. This sauce is smooth and light, but supremely savory with a hint of zing.

Whether you serve it over rice noodles, with Vietnamese summer rolls, or even with just thin slices of cucumber, this peanut sauce will be one of the best things to come out of your kitchen. 

Ingredients and Substitutions:

Canned Coconut Milk: You can use either Regular or lite coconut milk for this recipe, but note that full fat mill will result in a thicker sauce (you can think it with water to your desired consistency at the end.) 

Peanut Butter: I like to use creamy peanut butter for the perfect velvety texture texture. If you only have crunchy peanut butter in your pantry, that’s ok too but the sauce will have more texture. 

Lemon Juice: This acidic element brightens the sauce. I like to use fresh lemon (I always keep some in the freezer) but bottled lemon juice works here as well. You can substitute lime juice if you prefer. 

Hoisin Sauce: The key to bringing that rich, umami flavor to this recipe! If you don’t have any on hand you can substitute soy sauce and add 1 tablespoon of brown sugar.

Cumin: Provides a warm, slightly spiced element.

Coriander: The secret ingredient that gives this dipping sauce a slightly floral, citrusy flavor.

Crushed Red Pepper Flakes: If you like a little heat (I’m obsessed with the extra hot red pepper flakes from Penzey’s!) You could also add a little sriracha sauce or sambal oelek if you prefer a spicy peanut sauce. 

Recipe Tips

• Keep stirring while heating the sauce to make sure the peanut butter melts evenly and doesn’t stick to the bottom of your saucepan.
• The sauce should be smooth but not overly thick: it should easily coat the back of a spoon. If it’s too thick, thin it out with some warm water or more coconut milk. The sauce will also thicken slightly as it cools.
• For an added punch of flavor, sprinkle the sauce with chopped roasted peanuts 

Commonly asked questions

More homemade dressings and sauces

• Greek Yogurt Caesar Dressing
• 5-Minute Cilantro Lime Vinaigrette
• Basic Vinaigrette Recipe
• Easy Homemade Ketchup
• Homemade Beer-Caraway Mustard
• Maple Vinaigrette
• Homemade Tzatziki Sauce
• Spicy Peanut Dressing
• Easy Homemade Miso Sauce

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Peanut Sauce Recipe

Put some pizzazz in your meal with this easy-to-make Peanut Sauce recipe. It's a delicious mix of sweet and salty, with a hint of spice that goes perfectly with meats, noodles, or fresh veggies.

Course Pantry Staples

Cuisine Asian

Keyword peanut sauce

Prep Time 2 minutes minutes

Cook Time 3 minutes minutes

Total Time 5 minutes minutes

Servings 16 servings

Calories 105kcal

Author Lauren Keating

Ingredients

• 1 ½ cup canned coconut milk unsweetened
• ½ cup creamy peanut butter
• 2 Tablespoons lemon juice
• 2 Tablespoons hoisin sauce
• 1 teaspoon cumin
• 1 teaspoon coriander
• ½ teaspoon crushed red pepper flakes optional

Instructions

• Combine all ingredients in a small saucepan. Heat gently, stirring constantly, for 3-4 minutes or until the peanut butter has melted.
• Adjust the thickness of the sauce to your liking by adding a few tablespoons of water, if desired.

Nutrition

Serving: 2tablespoon | Calories: 105kcal | Carbohydrates: 4g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 0.1mg | Sodium: 72mg | Potassium: 112mg | Fiber: 1g | Sugar: 2g | Vitamin A: 21IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 1mg

What you’ll love about this healthy side dish recipe:

• Easy Peasy: Toss ’em, roast ’em, enjoy ’em. It’s that straightforward.
• Bye-bye Cabbage taste: Roasting surprisingly sheds that cabbage flavor, making the sprouts more appetizing.
• Affordable: A 1-pound bag of Brussels sprouts costs just $2 at my local grocery store.

How to Master Oven Roasted Frozen Brussels Sprouts

You know how we’ve all had that moment when we’re staring into our fridges, desperately searching for something to whip up for dinner and wondering if you should just call it and order delivery? I had one of those nights recently when a bag of Brussels sprouts in my freezer came to the rescue. 

I never used to keep frozen Brussels sprouts around. I love fresh sprouts, but frozen always reminded me of the soggy, waterlogged vegetables that we are back when we were growing up. 

Everything changed once I discovered how easy it is to roast frozen Brussel sprouts though! 

They come out perfectly golden brown outside and tender beyond belief inside. They have a super mellow flavor, with a less pronounced cabbage flavor than if your were to boil or microwave them. 

Doused in your favorite sauce and served over a bed of rice, they’re a deliciously satisfying winter dinner either on their own or as an easy side dish.

How to roast frozen brussels sprouts 

Step 1: Toss in oil and season

Coating vegetables with oil helps shield them from the blazing heat of the oven so they can get crispy drying out. You don’t need much – a tablespoon or two of olive oil, coconut oil, or avocado oil is plenty. To keep things simple, I season them with a generous pinch of kosher salt or sea salt, but you can add garlic powder, oregano, curry or any other favorite seasonings that will complement the rest of your meal.

Step 2: Cook them in a single layer 

Stick your baking sheet in the oven while it preheats to help speed up the cooking process and get those veggies nice and hot!

Be sure the spread the vegetables in a single layer so they have plenty of space around them. If you crowd them together, they’ll steam and won’t get those terrific browned bits that make roasted vegetables so good.

Step 3: Roast in a super hot oven

After about 15 minutes, the sprouts will start to brown on the bottoms. Give them a good stir so both sides can get nice and caramelized.

Step 4 (optional): Broil to perfection

For extra crispy and browned Brussels sprouts, pop them under the broiler set to high heatfor 3-4 minutes. Keep a close eye on them so they don’t burn! 

​Serving Suggestions

Roast Brussels spouts are the perfect canvass for all of your favorite sauces and dressings! Try tossing your cooked sprouts in Thai red curry, peanut sauce, or Greek Yogurt Caesar dressing. Or drizzle them with balsamic vinegar, tahini, lemon juice, or maple syrup. 

Commonly asked questions

More delicious vegetable recipes

• Air fryer Brussels spouts
• Air Fryer Garlic Broccoli
• Roast Butternut Squash
• Charred Brussels sprouts salad 
• Utica Greens
• Creamy Homemade Coleslaw (No Mayo!)
• How to Bake Spaghetti Squash
• Miso Maple Roasted Carrots + Squash
• How to Roast Acorn Squash

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Easy Roasted Frozen Brussels Sprouts

Unearth the hidden potential of your freezer with Roasted Frozen Brussels Sprouts! .We're talking crispy exteriors, perfectly tender interiors, and a simple, unpretentious cooking method.

Course Side Dish

Cuisine American

Keyword roast frozen brussels sprouts

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings

Calories 74kcal

Author Lauren Keating

Ingredients

• 16 ounces frozen Brussels sprouts
• 2 Tbsp olive oil or other neutral oil
• ½ teaspoon kosher salt

Instructions

• Heat your oven to 450°F. For the best results, place a rimmed baking sheet in the oven while it preheats.
• In a large bowl, combine the frozen brissels sprouts, oil, and salt. Mix well to evenly coat the sprouts.
• Spread the Brussels sprouts onto the hot baking sheet in a single layer, being sure to leave plenty of room between them.
• Roast for 15 minutes. Flip the sprouts over so the other sides has a chance to brown.
• Roast an additional 10 minutes, or until the sprouts are tender and browned.
• If desired, broil under high heat for 2-3 minutes to crisp.

Nutrition

Serving: 1serving | Calories: 74kcal | Carbohydrates: 7g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 213mg | Potassium: 294mg | Fiber: 3g | Sugar: 2g | Vitamin A: 570IU | Vitamin C: 64mg | Calcium: 32mg | Iron: 1mg

What you’ll love about this recipe:

• Super fast: These crispy sprouts are ready in just 10 minutes!
• Nutritional Powerhouse: These little green superstars are packed with vitamins and minerals. Plus, they’re low in calories and carbs, making them great for just about any diet.
• Adaptable: It’s so easy to jazz this base recipe up with sauces or seasonings to take them to the next level. I’ll share some of my favorites! 

The Ultimate Guide to Perfectly Crispy Air Fryer Brussels Sprouts

Brimming with crispness and flavor, these Air Fryer Brussels Sprouts are about to revolutionize the way you think about this underrated veggie! 

Fall has always been one of my favorite seasons for food, and this year is no exception. I’ve been loving all of the mouthwatering creations from amazing local chefs. One thing I can’t help but notice is that Brussels sprouts seem to be having a moment — they’re everywhere! But these aren’t just any sprouts, these have been reinvented, reimagined, and turned into utterly delectable dishes that I just can’t get enough of. From simple side dish preparations at the steakhouse to salads loaded with all sorts of goodies, they seem impossible to ignore. 

The one thing that has united all of my favorite versions has been the cooking method. Whether they’re drizzled with peanut sauce or coasted in parmesan, all of the best Brussels sprouts recipes are roasted until the centers are tender but the outer leaves are crisp and charred. It’s by far my new favorite way to enjoy this delicious vegetable! 

​They’re also SO EASY to make at home. I’ve found that using an air fryer is the best way to achieve perfectly tender Brussels sprouts that have all of the delicious crispy bits that we’re all craving. Plus they’re ready in just 10 minutes! 

Ingredients You’ll Need

Fresh Brussels Sprouts. These are the star of the show, loaded with vitamins and fiber. Look for firm, fresh sprouts with compact heads, and avoid any with yellowing leaves. 

Olive Oil. A drizzle of olive oil helps the sprouts get perfectly crispy in the air fryer. Try different flavored oils for a twist, or use avocado oil or any other oil with a high smoke-point if you prefer. 

Kosher Salt. A pinch of this flaky salt brings out all the natural flavors of the Brussels Sprouts and helps counteract some of their bitterness. 

You’ll also need a basket-style air fryer. Ninja and Cosori are both popular brans that are highly recommended!

Preparing Your Brussels Sprouts

Choosing the Right Brussels Sprouts

To encourage even cooking, look for Brussels sprouts that are uniform in size. Check the sprouts for any discoloration, wilting, or signs of pests or damage, and trim or discard any that have issues. Your choice of Brussels sprouts will significantly influence the final taste and texture, so select with care!

Cleaning and Trimming

Fresh Brussels sprouts can benefit from a little TLC before you cook them. 

1. Start by rinsing the sprouts under cold water to remove any dirt or dust. You can also soak them in a bowl of cold water for a few minutes to ensure thorough cleaning.
2. After a good rinse, drain the sprouts and pat them dry with a towel.
3. Use a paring knife to cut off the stem and tough bottom core, especially if’s dry or yellowed.
4. Gently peel off any yellowed or damaged outer leaves 
5. Cut the sprouts into halves or thirds, aiming for pieces that are uniform in size so they cook evenly. Slice the sprouts vertically through the stem — this will help them hold together as they cook! 

Seasoning Ideas for Air Fried Brussels Sprouts

Having mastered the air frying basics, you can now experiment with different seasonings for your Brussels sprouts! While the classic olive oil and salt combination is always a winner, why not try some more adventurous options like garlic powder and Parmesan or a sweet and tangy balsamic glaze? There are so many possibilities, and mixing things up is a great way to prevent yourself from getting tired of them. 

Here are some of my favorite seasoning, sauce, and dip ideas:

• Classic Olive Oil and Salt
• Greek Yogurt Caesar Dressing
• Homemade Teriyaki Sauce
• Garlic and Parmesan
• Balsamic Glaze
• Peanut Sauce
• Lemon Aioli
• Cajun Seasoning
• Sriracha, Lime, Juice, and Maple Syrup
• Buffalo Wing Sauce
• Soy Sauce and Sesame Seeds
• Honey Mustard

Commonly asked questions

More delicious vegetable recipes

• Air Fryer Garlic Broccoli
• How to Roast Frozen Vegetables
• Roast Butternut Squash
• Utica Greens
• Creamy Homemade Coleslaw (No Mayo!)
• How to Bake Spaghetti Squash
• Miso Maple Roasted Carrots + Squash
• How to Roast Acorn Squash

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How to Air Fry Brussels Sprouts

Crispy Brussels sprouts are a family favorite, and they’re so easy to make in your air fryer! Want even more flavor? Finish your cooked sprouts with a splash of balsamic glaze or lemon juice for an extra zesty kick.

Course Side Dish

Cuisine American

Keyword air fryer brussels sprouts, crispy brussels sprouts

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 6 servings

Calories 53kcal

Author Lauren Keating

Equipment

• Air Fryer

Ingredients

• 1 pound Brussels sprouts trimmed
• 1 tablespoons olive oil
• ½ teaspoon kosher salt

Instructions

• Cut the sprouts into thirds, cutting through the stem end so they hold together.
• In a large bowl, combine the sprouts, oil, and salt. Mix well so the sprouts are thoroughly coated with oil.
• Transfer the sprouts to your air fryer basket, being careful not to overcrowd it.
• Air fry at 400ºF for 5 minutes. Shake the basket vigorously to redistribute the Brussels sprouts, then cook an additional 5 minutes, or until cooked to your liking.

Nutrition

Serving: 1serving | Calories: 53kcal | Carbohydrates: 7g | Protein: 3g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Sodium: 213mg | Potassium: 294mg | Fiber: 3g | Sugar: 2g | Vitamin A: 570IU | Vitamin C: 64mg | Calcium: 32mg | Iron: 1mg

Raise a Glass to Wine Can Chicken on the Grill!

There’s something about roast chicken that always feels homely and brings back memories from our childhood kitchens. This wine can chicken recipe brings up all those nostalgia feels, but with a modern twist!

Beer can chicken (also known as “beer butt chicken”) has been around for a while, but the second OI saw a recipe for wine can chicken in a copy of Food + Wine magazine, I knew I had to try it. Immediately.

This recipe borrows that cooking technique but uses more traditional flavors like lemon and herbs instead of their bold berbere spice. The result is a fantastically juicy roast chicken with a bright flavor that had me hooked from the first bite.

Ingredients You’ll Need

Whole Chicken: Look for a small roasting chicken, about 4 pounds total. A little bigger or smaller is ok, but you might need to adjust the cooking time. Don’t forget to check the body cavity for giblets, which should be always removed before cooking.

White Wine or Prosecco. Look for canned white wine thats on the dryer side. Canned wine is easy to find these days (helpful hint: look in stores that are close to gold courses!) but you can also pour bottled wine into an empty can or invest in a vertical roaster. Sub in non-alcoholic wine if you prefer!

Shallot: These guys add a mild, sweet flavor. Don’t have a shallot? A small red onion will do the trick, too.

Brown Sugar. A little bit of brown sugar is a great trick for ensuring perfectly browned, crispy skin with a hint of sweet caramelization.

Lemon Zest/Juice. Punch up the flavor with some lip-smacking tang. Bottled lemon juice will work in a pinch, but nothing beats the flavor of fresh.

Poultry Seasoning. Whatever your go-to poultry seasoning is. I love the one from Penzey’s, but this time I used Greek Freak from Spiceology.

Garlic. Because everything’s better with garlic, right?

Kosher Salt: Salt is key for a well-seasoned bird.

You’ll also need a cast iron pan or another heavy pan that can go on the grill. A meat thermometer is also helpful for ensuring your chicken is cooked perfectly.

How to grill a whole chicken

Mix the aromatics, oil, and sugar together to create your seasoning rub. Let it sit for a minute or two to allow the flavor to infuse.

Rub the herb rub all over the chicken, making sure it’s completely covered. In addition to adding flavor, this will ensure the chicken skin gets perfectly browned and crisp. .

Place the wine can on a cast iron skillet and pop the chicken on top.

Grill over indirect heat until cooked through

Let the chicken rest before slicing to allow the juices to redistribute throughout the meat.

Pro tips

• No grill? No problem! You can also use this seasoning rub on an air fried rotisserie chicken.
• To check if your chicken is cooked, slice into the thickest part. If the juice runs clear, you’re good to go!
• Don’t crowd the grill! Go ahead an pop a few potato or whatever else you want on there, but be sure to give your chicken ample space for even heat and proper cooking.
• Don’t let the drippings go to waste! Use them to make a delicious chicken gravy.



Commonly asked questions

More delicious chicken recipes

• One Pan Greek Chicken and Potatoes
• Frozen Chicken Breasts In The Air Fryer
• Homemade Chicken Spiedies
• 30-Minute Chicken and Chorizo Paella
• Skillet French Onion Chicken Breasts

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Wine Can Chicken

Grilled to perfection and infused with flavor, this juicy wine can chicken will be the talk of your next backyard BBQ.

Course Chicken Recipes

Cuisine American

Keyword grilled whole chicken, wine can chicken

Prep Time 10 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Resting time 10 minutes minutes

Total Time 1 hour hour 50 minutes minutes

Servings 8 servings

Calories 263kcal

Author Lauren Keating

Ingredients

• 1 shallot minced
• 4 garlic cloves minced
• 1 lemon zest and juice
• 2 Tablespoons poultry seasoning
• 1 Tablespoon kosher salt
• 1 Tablespoon olive oil
• 1 teaspoon brown sugar
• 4 pound whole chicken
• 1 can white wine

Instructions

• In a small bowl, mix together the shallot, garlic, lemon zest and juice, poultry seasoning, olive oil, and salt to make a seasoning paste. Let sit for 5 minutes to allow the flavors to melt.
• Pat the chicken dry with paper towels, then rub the skin with the seasoning paste.
• Preheat your grill to high (450°F to 500°F) on one side, keeping other side unlit.
• Open the wine can and place in center of a cast-iron skillet. Carefully lower the chicken onto the can, so it stands upright.
• Place the skillet on the grill with chicken breast facing the unlit side. Cover and grill for 45 minutes.
• Rotate the chicken to position the breast toward the heat source and grill another 35-45 minutes, or until the chicken is cooked through (an instant read thermometer inserted into the thickest part of the thigh should read 165ºF).
• Remove chicken and skillet from grill. Let rest for 10 minutes before carving.

Nutrition

Serving: 1serving | Calories: 263kcal | Carbohydrates: 3g | Protein: 21g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 82mg | Sodium: 950mg | Potassium: 249mg | Fiber: 1g | Sugar: 1g | Vitamin A: 182IU | Vitamin C: 10mg | Calcium: 30mg | Iron: 1mg

What you’ll love about this recipe:

• A Healther Option. Filled with nutrients, antioxidants, and particularly hydrating for those hot summer days.
• Easy. Make a pitcher of this watermelon-lime mocktail in just a few minutes, then spend the rst of the day kicking back and enjoying it.
• Gluten Free, Vegan, and Non-Alcoholic.

Conquer the Heat with the Ultimate Watermelon Mocktail!

I’m gonna let you in on a secret: I don’t really love watermelon.

I know, I’m a freak.

There’s just something about the texture that I can’t stand. As much as I want to love that watermelon, feta, and mint salad that everyone makes this time of year, I can’t do it.

I do, however, love drinking watermelon.

Once it gets pureed, the texture is no longer an issue and it’s totally delicious and refreshing. Here, I combine fresh watermelon juice with lime, simple syrup, club soda, and loads of fresh mint to make a gorgeous sparkling pink mocktail.

It’s heavy on watermelon flavor, but still plenty tart and complex. And, since the watermelon is so naturally sweet, you can cut way down on the added sugar.

Combining fresh, juicy watermelon with the perfect balance of tangy lime and fizzy seltzer, this drink is a real crowd-pleaser. Make a pitcher and taste the magic for yourself!

Ingredients You’ll Need

Seedless Watermelon. The star of this beverage, providing natural sweetness and vibrant color. Choose a ripe, seedless watermelon with a uniform, symmetrical shape without any flat sides or dents.

Limes. For acidity and tanginess that makes this mocktail extra refreshing. Choose limes with smooth, shiny skin and a fresh scent.

Club Soda. To bring the fizz and complete the refreshing experience. You can also use seltzer – experiment with different flavors like lemon or lime to put your own spin on this drink.

Fresh Mint Leaves. A fun garnish that adds a touch of coolness and complexity. Choose fresh, vibrant green mint leaves free of blemishes.

Sugar. Adds a touch of sweetness to highlight the natural flavors of the watermelon and lime. You can also use honey, agave, or your favorite sugar substitute.

Salt. Just a pinch to elevate the flavors and create a more balanced taste.

You’ll also need a blender. A fine mesh sieve or strainer is also helpful for ensuring your watermelon juice is silky smooth.

How to make a refreshing watermelon lime mocktail

1. Combine the water, sugar, and salt in a saucepan to make a simple syrup. Bring to a rapid simmer to dissolve the sugar. Once the sugar is dissolved, set aside to cool.
2. Peel the watermelon and cut the flesh into cubes.
3. Blend the watermelon until smooth. Strain, if desired for a smoother consistency.
4. Mix in the lime juice, simple syrup, and club soda.
5. Serve over ice with muddled mint.



Commonly asked questions

More delicious summer drink recipes

• Honey-Sweetened Frozen Lemonade
• Creamy Mango Smoothies
• Grilled Pineapple Mojitos
• Low Carb Frozen Coffee (Frappuccino)
• Dairy Free Horchata

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Sparkling Watermelon Mocktail

Stay refreshed this summer with our delicious Watermelon Mocktail recipe! Quick, easy, and perfect for health-conscious sippers.

Course Drinks

Cuisine American

Keyword watermelon mocktail, watermelon pitcher drink

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 8 people

Calories 105kcal

Author Lauren Keating

Equipment

• high-power blender

Ingredients

• 3 cups water
• ¾ cups sugar
• 1 pinch salt
• 1 seedless watermelon
• 8 limes
• 4 cups club soda
• ¼ cup fresh mint

Instructions

• Combine the water, sugar, and salt in a saucepan to create a simple syrup. Bring to a rapid simmer to dissolve the sugar. Once the sugar is dissolved, set aside to cool.
• Peel the watermelon and cut the flesh into cubes (you should have about 2 cups.)
• Use a blender to puree the watermelon until smooth.
• Place a fine-mesh strainer over a bowl or pitcher and pour the watermelon puree through it to remove any seeds or pulp. Use a spoon to press the puree against the strainer and extract as much liquid as possible.
• Juice 6 of the limes and add to the watermelon juice.
• Slice the remaining limes into thin rounds and add to a pitcher. Add the mint and muddle to release the flavors.
• Pour in the watermelon juice and club soda. Stir gently to combine.
• Chill well and serve over ice. Garnish each glass with a sprig of fresh mint and a slice of watermelon, if desired.

Nutrition

Serving: 1glass | Calories: 105kcal | Carbohydrates: 29g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.03g | Sodium: 36mg | Potassium: 122mg | Fiber: 2g | Sugar: 22g | Vitamin A: 309IU | Vitamin C: 23mg | Calcium: 37mg | Iron: 1mg

What you’ll love about this recipe:

• Minimal effort, maximal taste. These popsicles are super easy to prepare. Puree the ingredients, pour into molds, and let the freezer do the rest.
• Four simple ingredients. Coconut milk, fresh strawberries and just a touch of sugar – simplicity at its best!
• Naturally vegan friendly and dairy free. Plus it’s easily adaptable for keto, low carb, or Whole 30 diets by leaving out the cookie crumbs and substituting the sugar with an appropriate sweetener.

Say Hello to Summer with Fresh and Healthy Strawberry-Coconut Popsicles!

Ah, summer!

Remember those days of playing outside all day long and ending the night with a cold, sweet treat? I sure do!

I loved stopping at the corner market to get a popsicle after softball games. My favorite was frozfruit and I almost always got coconut (except when I got cherry.)

These coconut popsicles bring me straight back to those carefree elementary school days.

They’re so easy to make, and are a great refreshing dessert while you soak up the sun, soak your feet in the pool, or just chill out with your friends and family.

The recipe is simple, made with fresh fruit and free from artificial flavors, colors, and preservatives. But the best things about them is the memories that come flooding back every time I take a taste.

if you like strawberry desserts, you’ll also love these strawberry cheesecake cookies!

Ingredients and Substitutions

Full Fat Coconut Milk. Canned coconut milk forms the base of this popsicle and gives them slightly a creamy consistency. Look for brands without added sugars or gums.

Fresh Strawberries. These add natural sweetness and a beautiful color to your popsicles. Plus they’re packed with antioxidants. Pick ripe, red strawberries for best results. If you’re having trouble finding good fresh strawberries, you can use frozen thawed ones.

Sugar. A touch of sugar enhances the natural sweetness of these ingredients. You can swap for honey, agave syrup, or stevia if you prefer, but it will change the flavor and may freeze icier.

Graham Cracker Crumbs (store-bought or homemade). A sprinkle of graham cracker crumbs gives these popsicles a strawberry shortcake vibe that I love. Regular, honey, or cinnamon flavors work great! You can also substitute Nilla wafer crumbs or sugar cookie crumbs.

In addition to these ingredients, you’ll also need a popsicle mold and popsicle sticks.

How to make them

1. Puree the strawberries and some sugar in a high-speed blender until it’s smooth and frothy.
2. Stir the remaining sugar into the coconut milk. Be sure to mix it really well – you want to make sure the coconut cream (the thicker milk that floats to the top of the can) is fully incorporated and the sugar is totally dissolved.
3. Pour the coconut mixture and strawberry puree into your ice pop mold. You can mix it all together or make pretty layers like I did. Pop a wooden stick into each one.
4. Sprinkle the graham cracker crumbs over each popsicle.
5. Freeze the coconut pops for 4-6 hours, until solid.

Commonly asked questions

More summertime desserts you’ll love

• Pomegranate Ice Cream
• Dairy Free Lemon Ice Cream
• Earl Grey Raspberry Milkshakes
• Blueberry Frozen Yogurt
• Blueberry Rhubarb Frozen Yogurt Pops
• No Churn Coffee Ice Cream

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Strawberry Coconut Popsicles (Dairy Free)

Need a summer refreshment that is as healthy as it is delicious? Swap your store bought popsicles for this tasty, 4-ingredient homemade alternative! (And yes, your kids will love them too!)

Course Dessert

Cuisine American

Keyword coconut popsicles, dairy free ice pops

Prep Time 10 minutes minutes

Freeze Time 6 hours hours

Total Time 6 hours hours 10 minutes minutes

Servings 10 popsicles

Calories 118kcal

Author Lauren Keating

Equipment

• popsicle molds

Ingredients

• 1 can coconut milk full fat
• ¾ pound fresh strawberries
• ¼ cup sugar
• 3 tablespoons graham cracker crumbs

Instructions

• Puree the strawberries and half of the sugar in a high-speed blender until it’s smooth and frothy.
• Stir the remaining sugar into the coconut milk. Be sure to mix it really well – you want to make sure the coconut cream (the thicker milk that floats to the top of the can) is fully incorporated and the sugar is totally dissolved.
• Pour the coconut mixture and strawberry puree into your ice pop mold in layers. Pop a wooden stick into the center of each one.
• Sprinkle the graham cracker crumbs over each popsicle.
• Freeze the coconut pops for 4-6 hours, until solid.

Nutrition

Serving: 1pop | Calories: 118kcal | Carbohydrates: 11g | Protein: 1g | Fat: 9g | Saturated Fat: 7g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.5g | Sodium: 25mg | Potassium: 142mg | Fiber: 1g | Sugar: 7g | Vitamin A: 4IU | Vitamin C: 20mg | Calcium: 15mg | Iron: 2mg

What you’ll love about this cucumber salad recipe:

• Bold Flavor. An irresistible combination of garlic, chili oil, and sesame seeds that will keep you coming back for more.
• Nutrition-Packed. Cucumbers are low in calories and high in vitamins and minerals, making this salad a healthy choice.
• Naturally vegan and low-carb!

Spice Up Your Life with This Easy Cucumber Salad

One of my favorite hobbies is exploring local ethnic markets and farm stands, looking for fun and unique new foods to try. One of my favorite recent finds was the homemade cucumber kimchi at our local Korean market. 

Cucumbers have always been one of my favorite vegetables to snack on, and the spicy crunch of these had me hooked at first bite.  

This spicy cucumber salad is inspired by that kimchi, but with the heat level taken back a few notches. I also focused on using ingredients that you can find in any American supermarket, so you can enjoy it even if you aren’t lucky enough to have a specialty market in your neighborhood. 

My take on this cucumber salad isn’t 100% traditional, but it’s delicious and I’m excited to share it with you! 

It’s great as a side dish to add some excitement to your burger and hot dog at barbecues this summer, but I also love adding it to stir fry noodles for a super easy, satisfying meal. 

Ingredients and Substitutions

Seedless Cucumbers. The star of this salad! Choose firm, dark green cucumbers with thin skin and no soft spots or blemishes. 

Salt. Salt helps draw excess moisture from the cucumbers and enhance their flavor. You can use flaky kosher salt or sea salt.

Soy Sauce. Adds a savory, umami flavor to the salad. For a gluten-free option, use tamari or coconut aminos instead.

Garlic. Crushed fresh garlic brings a bold and aromatic element to the dish. If you’re not a fan of raw garlic, try using garlic powder or roasted garlic for a milder taste.

Rice Vinegar. This mild, slightly sweet vinegar helps bring the flavors of this salad into balance. You can substitute apple cider vinegar or white wine vinegar.

Chili Oil. For a spicy kick! Adjust the amount to your desired spice level.

Sugar. Adds a touch of sweetness to the salad. You can use any granulated sugar or substitute honey or agave syrup for a natural option.

Sesame Oil. This fragrant oil adds extra depth and a hint of nuttiness to the dish – it’s one of my absolute favorite ingredients! If you don’t have sesame oil, try using a mild-flavored oil like avocado or grapeseed oil, but be aware that your salad will be far less flavorful. 

Toasted Sesame Seeds. These tiny seeds give the cucumbers extra crunch and nutty flavor. You can use black or white sesame seeds, or a combination of both! 

Green Onion. You can also use chives or thinly sliced red onion for a different twist.

How to make it

Cut the cucumber into thin rounds or spirals (see note below).

Add the cucumber to a large bowl and mix with salt. Let the cucumbers sit for 10 minutes, then drain any liquid that has accumulated.

Mix the ingredients for the spicy dressing in a small bowl.

Spoon the dressing over the cucumbers. For the best results, let the cucumbers sit 10 minutes before serving.

Pro Tip: How to Make cucumber Spirals

Cutting the cucumbers into spirals is super fun, plus it helps that delicious dressing cling to each and every bite.

To cut cucumbers the way, balance them between two chopsticks and slice the cucumbers thinly at an angle, using the sticks as a guide to prevent you from cutting all the way through.

Flip the cucumber over, and repeat the same process, cutting straight slices from the other side. (Cutting an an angle on one side and straight on the other will help ensure you don’t accidentally cut all the way through!)

If you don’t want to make spirals, you can also use julienne peeler or spiralizer for fun noodle-like shapes.

Commonly asked questions

More summer salad recipes and side dishes

• Grilled Zucchini
• Easy Grilled Carrots With Basil Vinaigrette
• Roasted Beet And Citrus Salad With Cilantro-Lime Dressing
• Strawberry Cucumber Salad With Feta And Mint
• Dilled Pea Pasta Salad
• 5-Minute Summer Corn Salad
• Creamy Homemade Coleslaw (No Mayo!)

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Spicy cucumber salad

Get ready to turn up the heat on your summer cookouts with the spicy crunch of this irresistible salad. One bite and you’ll be hooked!

Course Healthy Salad Recipes

Cuisine Asian

Keyword cucumber salad, spicy cucumber salad

Prep Time 25 minutes minutes

Total Time 25 minutes minutes

Servings 4 servings

Calories 77kcal

Author Lauren Keating

Ingredients

• 6 Persian cucumbers
• 1 tablespoon kosher salt
• 1 Tablespoon rice vinegar
• 1 Tablespoon chili oil
• 1 Tablespoon sugar
• 2 teaspoons soy sauce
• 3 garlic cloves minced
• 2 green onions sliced
• 2 teaspoons sesame seeds
• 1 teaspoon sesame oil

Instructions

• Add rice vinegar and all of the oil. Mix.
• Cut the cucumber as desired and place them in a large bowl.
• Add the salt and mix well. Let sit for 10 minutes, then drain away any liquid that has accumulated.
• In a small bowl, mix the remaining ingredients. Pour the dressing over the salted cucumber slices.
• For the best flavor, let the cucumbers sit in the dressing for 10 minutes before serving.

Nutrition

Serving: 1serving | Calories: 77kcal | Carbohydrates: 8g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 1915mg | Potassium: 161mg | Fiber: 1g | Sugar: 5g | Vitamin A: 148IU | Vitamin C: 4mg | Calcium: 34mg | Iron: 1mg