22
Nutritional information per tot:
Calories 29 (10% from fat) • carb. 6g • pro. 0g • fat 0g • sat. fat 0g • chol. 0mg
sod. 52mg • calc. 9mg • fiber 1g
“Fried” Brussels Sprouts
The tasty sweet-and-spicy sauce makes these Brussels sprouts a
favorite side dish.
Makes 4 servings
1 pound Brussels sprouts
Nonstick cooking spray
¾ teaspoon kosher salt
Olive oil for spraying
2 tablespoons honey
2 teaspoons sriracha sauce
1 teaspoon fresh lime juice
1. Place the AirFry Basket onto the Baking Pan and coat with nonstick
cooking spray. Trim the bottom of each Brussels sprout and then cut
in half lengthwise. Arrange the halved sprouts in the basket. Spray
with olive oil and sprinkle with salt.
2. Set the temperature to 300°F and AirFry for 20 minutes. When the
timer buzzes, set temperature to 350°F and AirFry for an additional
10 minutes. Sprouts should be soft yet crispy.
3. While sprouts are AirFrying, stir together the honey, sriracha and lime
juice in a medium-size mixing bowl. Once the Brussels sprouts are
ready, toss in the sauce and serve immediately.
Nutritional information per serving:
Calories 89 (3% from fat) • carb. 19g • pro. 4g • fat 2g • sat. fat 0g • chol. 0mg
sod. 443mg • calc. 48mg • fiber 4g
Buttery Dinner Rolls
After your first bite, you will never go back to store-bought rolls again.
Makes 12 rolls
1
/
3
cup whole milk, plus 1 tablespoon for brushing
4 tablespoons unsalted butter, plus 1 tablespoon for brushing
and for pan
2 tablespoons granulated sugar
1¾ teaspoons active dry yeast
3 tablespoons warm water (105°F–110°F)
2½ cups bread flour
¾ teaspoon kosher salt
1 large egg, lightly beaten
Nonstick cooking spray
Flake sea salt (optional)
1. In a small saucepan, combine the milk, butter and sugar. Warm over
low heat until the butter is melted. Remove from heat and set aside
until cooled to room temperature.
2. Dissolve the yeast in the warm water in a large measuring cup. Let
stand 5 minutes, or until mixture is foamy. Put the flour and salt into
the work bowl of a Cuisinart
®
Food Processor fitted with either the
dough blade or metal chopping blade and process for 10 seconds.
Add the melted butter mixture and egg to the yeast/water mixture.
With the machine running, slowly add the liquids through the feed
tube and process until a dough ball forms. Continue processing for
45 seconds to knead the dough. Shape the dough into a smooth
ball, put it in a clean mixing bowl and cover with plastic wrap. Let
rise in a warm place until the dough has doubled in size, 45 to 60
minutes.
3. Spray the Baking Pan with nonstick oil. Punch down the dough and
divide into 12 equal pieces (about 1½ ounces each). Roll into smooth
rounds and arrange in 3 rows of 4 dough balls on the prepared pan.
Cover lightly with plastic wrap and let rise at room temperature until
nearly doubled, another 30 to 45 minutes max.
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