Air-Fryer Rutabaga and Brussels Sprouts
Two easy air-fryer sides: seasoned rutabaga cubes with tender centers and crisp-edged Brussels sprouts finished with balsamic glaze.
By Thiago Temple Published
Prep
15 min
Cook
30 min
Total
45 min
Serves
6
Level
Easy
Rutabaga is not something I normally cook. I get a mixed vegetable delivery box, though, so I do not always know what is going to arrive. This time there was a rutabaga in it, and the air fryer seemed like the simplest way to turn it into a proper side dish.
I usually compare a vegetable like this with potatoes. Rutabaga has fewer calories and carbohydrates by weight, while still giving you a hearty, starchy-feeling side. It is not exactly a potato substitute—the flavor is slightly sweet, earthy, and a little peppery—but it fills a similar place on the plate.
The Brussels sprouts are the easier half of the plate. The loose leaves turn crisp, the cut faces get properly browned, and the centers stay tender. I finished them with balsamic glaze, which adds sweetness and acidity without much work.
Together, these are especially good beside bacon-stuffed bottom sirloin cap with herb dressing.
Ingredients
Tap to check off as you go · 13 items
Amounts as written — this recipe serves 6.
Steps
- 1
Put the cubed rutabaga in a microwave-safe bowl and add the water.
- 2
Cover the bowl with a microwave-safe lid or plate and microwave on high for 3 to 4 minutes.
- 3
Carefully remove the cover, drain any remaining water, and return the rutabaga to the bowl.
- 4
Add the olive oil, salt, black pepper, garlic powder, onion powder, and smoked paprika. Toss until the cubes are evenly coated.
- 5
Heat the air fryer to 400°F (205°C).
- 6
Arrange the rutabaga in the basket in an even layer. Cook in batches if necessary rather than crowding the basket.
- 7
Air fry for 20 to 25 minutes, shaking the basket every 7 to 8 minutes.
- 8
The rutabaga is ready when the edges are deeply golden and the centers are tender when pierced with a fork.
- 9
Taste and add a little more salt before serving if needed.
- 10
Trim the dry stem ends from the Brussels sprouts, remove any damaged outer leaves, and cut the sprouts in half.
- 11
Toss them with the olive oil, salt, and black pepper.
- 12
Heat the air fryer to 390°F (200°C).
- 13
Arrange the sprouts in the basket in an even layer. A few overlapping leaves are fine, but cook in batches if the sprouts are tightly crowded.
- 14
Air fry for 12 to 15 minutes, shaking the basket halfway through.
- 15
Check that the cut faces are browned and the centers are tender. Add another 2 to 3 minutes if needed.
- 16
Transfer the sprouts to a serving bowl and drizzle them lightly with balsamic glaze.
Two things that matter
Do not skip the microwave step for the rutabaga. Air-frying raw rutabaga from start to finish can leave the middle firm by the time the edges have browned.
If you do not have balsamic glaze, splash the hot Brussels sprouts with a little balsamic vinegar instead. Fresh lemon juice also works when you want a brighter, less sweet finish. Add either substitute gradually and taste as you go.
For the fairest nutritional comparison, compare rutabaga and potato in the same state—raw with raw or cooked with cooked—and by the same weight. Exact values vary by potato variety and cooking method.
Nutrition
1 portion, based on 6 portions
Calories
130
Protein
4.5 g
Carbs
20 g total / 14 g net
Fat
5 g
Fiber
6 g
