Ninja Foodi Brussels Sprouts

Growing up my parents used to make Brussels sprouts and I HATED them!  We would have either canned or frozen Brussels sprouts that my parents would boil.  They tasted like green mush. I literally thought I was being punished by having to eat them.  Outside of spinach, Brussels sprouts were one of my least favorite things to see on the dinner table.

To help cover up the taste and the texture, my dad always put French dressing on his Brussels sprouts.  I have no idea where he picked up that habit, but even to this day, he still puts French dressing on them.  No thank you!

I'm not sure what provoked me to try Brussels sprouts as an adult, but I did several years ago and fell in love!  I'm not sure if it's the bacon and garlic (because those things make everything better) or if the different cooking method changed everything that I ever knew about Brussels sprouts.  But...I am so glad that I gave them another try!

Now, I make my almost famous crispy Brussels sprouts for all family holidays, weeknight dinners, and sometimes I have them as a meal.  We just can't get enough of these delicious little baby cabbages!  Be sure to make more than you think you'll need for your meal.  Why, you ask?

 Because if you're anything like me, you'll end up eating roughly 30% of them before they make it to the table.  I like to consider my "sampling" as a pre-dinner snack.  Sometimes cooking can make me so hungry that I just can't resist eating part of the meal while I'm cooking it!  🙂

Tips for making this recipe:

1.Freeze bacon.  It is 1000 times easier to cut bacon into bite-sized pieces when it is frozen or close to it.  When you buy bacon, open the package and separate it into sections of 4 or 5 pieces.  Wrap in parchment and then put in a ziplock bag.  Throw it in the freezer.  Anytime you need to add cut bacon to a recipe, just pull out a section of bacon from the freezer and then slice all of the slices at the same time.  This really saves time and makes your bacon easier to cut into even slices.

2.Don't forget to cut the stem portion off of the Brussels sprouts.  If you don't you will end up with a  very tough end on each one.

3.Cut the Brussels sprouts into smaller pieces and encourage some of the leaves to separate from the head of the Brussel sprouts.  These little leaves will become the crispy, delicious gold of this dish.  The more leaves that you have separated, the more crispy ones you'll end up with.  If you cut your Brussels sprouts into ¼ instead of leaving whole or cutting in ½, you will have more surface area to become crispy and take in all of the bacon and garlic flavors.

4.When you are peeling the garlic, it can get very sticky and the paper can be quite difficult to get off.  Here's a tip for you!  If you have a pastry scraper, use it.  Place your garlic cloves on a cutting board and then place the pastry scraper over the top and smash the garlic underneath.  The paper will come right off!!!!

Instructions:

1. Prepare ingredients:
   1. Cut bacon into bite-sized pieces.
   2. Wash Brussels sprouts and cut off stem portion and then cut in ½ or in ¼- depending on size.
   3. Peel 4 garlic gloves (individual cloves, not full heads) and dice.
2. Turn Ninja Foodi on sauté on high for 10 minutes.
3. Add cut up bacon to Ninja Foodi and sauté for about 4 minutes, stirring often.  Bacon should be almost cooked but not quite fully cooked.
4. Add garlic and stir for 1 minute.
5. Add butter and stir for 2 minutes.
6. Add cut up Brussels sprouts to Ninja Foodi.  Season brussels sprouts with salt and pepper.
7. Pour in ½ cup of chicken broth.
8. Sauté Brussels sprouts for 3 minutes- stir regularly until most liquid has cooked out.
9. Turn sauté function off.
10. Close the crisping lid and select "air crisp", set the temperature to 390 degrees, and set a timer for 12 minutes.  Push start.
11. When the timer beeps, open the crisping lid.
12. Enjoy your Ninja Foodi Crispy Brussels Sprouts!

Ingredients:

• 4 Slices of bacon- cut into bite sized pieces
• 4 Cloves fresh garlic- diced (You can use jarred minced garlic but it will cook much faster and is more likely to burn)
• 3 Tablespoons salted butter
• ¼ Teaspoon salt
• ¼ Teaspoon pepper
• 1 Pound fresh Brussels sprouts- cut in ½ or ¼ depending on size
• ½ Cup chicken broth

Crispy Brussels Sprouts- Ninja Foodi Recipe

4.65 from 28 votes

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Prep Time: 5 minutes minutes

Cook Time: 22 minutes minutes

Total Time: 27 minutes minutes

Servings: 4 Servings: 16 Ounces Cooked

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Ingredients

• ▢ 4 Slices of bacon- cut into bite sized pieces
• ▢ 4 Cloves fresh garlic- diced (You can use jarred minced garlic but it will cook much faster and is more likely to burn)
• ▢ 3 Tablespoons salted butter
• ▢ ¼ Teaspoon salt
• ▢ ¼ Teaspoon pepper
• ▢ 1 Pound fresh Brussels sprouts- cut in ½ or ¼ depending on size
• ▢ ½ Cup chicken broth

Instructions

• Prepare ingredients:
• Cut bacon into bite sided pieces.
• Wash Brussels sprouts and cut off stem portion and then cut in ½ or in ¼- depending on size.
• Peel 4 garlic gloves (individual cloves, not full heads) and dice.
• Turn Ninja Foodi on sauté on high for 10 minutes.
• Add cut up bacon to Ninja Foodi and sauté for about 4 minutes, stirring often.  Bacon should be almost cooked but not quite fully cooked.
• Add garlic and stir for 1 minute.
• Add butter and stir for 2 minutes.
• Add cut up Brussels sprouts to Ninja Foodi. Season brussels sprouts with salt and pepper.
• Pour in ½ cup of chicken broth.
• Sauté Brussels sprouts for 3 minutes- stir regularly until most liquid has cooked out.
• Turn sauté function off.
• Close crisping lid and select "air crisp", set temperature to 390 degrees and set timer for 12 minutes.  Push start.
• When timer beeps, open crisping lid.
• Enjoy your Ninja Foodi Crispy Brussels Sprouts!

Notes

Tips for making this recipe:

1. Freeze bacon.  It is 1000 times easier to cut bacon into bite sized pieces when it is frozen or close to it.  When you buy bacon, open the package and separate into sections of 4 or 5 pieces.  Wrap in parchment and then put in a ziplock bag.  Throw it in the freezer.  Anytime you need to add cut bacon to a recipe, just pull out a section of bacon from the freezer and then slice all of the slices at the same time.  This really saves time and makes your bacon easier to cut into even slices.

2. Don't forget to cut the stem portion off of the Brussels sprouts.  If you don't you will end up with a  very rough end on each one.

3. Cut the Brussels sprouts into smaller pieces and encourage some of the leaves to separate from the head of the Brussel sprouts.  These little leaves will become the crispy, delicious gold of this dish.  The more leaves that you have separated, the more crispy ones you'll end up with.  If you cut your Brussels sprouts into ¼ instead leaving whole or cutting in ½, you will have more surface area to become crispy and take in all of the bacon and garlic flavors.

4. When you are peeling the garlic, it can get very sticky and the paper can be quite difficult to get off.  Here's a tip for you!  If you have a pastry scraper, use it.  Place your garlic cloves on a cutting board and then place the pastry scraper over the top and smash the garlic underneath.  The paper will come right off!!!!

Nutrition

Serving: 4g

Nutrition information is provided as a courtesy and is an estimate only.

Have you tried this recipe? Let us know how it turned out in a comment below!