Air Fried Brussel Sprouts - Jazz Leaf Recipe

All right, everybody. Thank you so much for being here. We're gonna go ahead and get right into it. Okay, sorry about that. I didn't have my sound muted. We're gonna make it. I didn't realize that we were going live. And I tried to schedule this one and meet myself without all of the other distractions. So we're going to get right into it. Hi, I'm Maggie, your substitute teacher. Oh, no, no, no. It was cold today. The turtleneck does not have your pearls on. I am going to make a quick snack at the outset. We opened up. We had two recipes to choose from, and you all chose the other one. Thank you. Let me refresh. Thank you so much for telling me. I appreciate you saying that. I don't know why it does that. This whole time I thought it was the music, but clearly it's not the music. So, all right. So let me pull up the recipe we're going to be making tonight. I did put the link in the description, so hopefully the sound is better. And this should be a simple air fryer recipe. I'm going to play it one time for you, and then we're just going to get right into making it. So Brussels sprouts, to me, are like mini cabbages. And either you like them or you don't. I like them. So let's give these a try. This is from Jasley. Jasley is the celebrity chef that's going to be doing a collab with me December 9th. So please save the date. All right. So let's see. Let's go to her page, and we're doing the air fried Brussels sprouts. So this is the recipe. Okay, so we need to spray with oil, toss them, salt, pepper, and garlic powder. Thank you. Okay. Thank you, beautiful. I appreciate that. Parmesan. So I don't know if I have both dried cranberries. Okay. All right. So I dropped the link already. Let's see if we can get our ingredients out. But I don't know if I did my proper introduction. Hello, I am Maggie, your substitute teacher. Welcome to my struggle cooking class where I am not a professional chef. Clearly, I am not a professional YouTuber. I'm just a mom and a home cooker sharing my love of food and my health along this journey with you all. All right. So we are going to half this recipe because we have one half a bag of Brussels sprouts left. All right. So if you saw in the video, she washed and cut hers in half. Lucky for me, I think these came from Walmart. You can see these are half Brussels sprouts, and it says washed and ready to eat. So we already have them washed, but I'll probably just go ahead and give them a rinse because she quartered hers. So I'm going to need to cut them as well. I'll just keep this on replay. Turn the volume down so you guys can see what we're making. Let me clean the counter off really quick. I always like to clean when I start. Thank you. I saw the beautiful light here. Anyone who's popping in, feel free to come back and watch the replay. I know Vita's live, so I'm going to make this quickly and then I'm going to hop over there. Try to stream for you guys every day. I want to get something on the calendar and then we'll do it again tomorrow. I hate when my calendars are icky. All right. So let's get a cutting board and a colander. My janky cutting board. And I'm just going to put a towel underneath it because it's rickety and I don't want it making too much noise. So let's get our Brussels sprouts. I'm just going to put these in this bowl. Hi, Femininity TV. Thank you so much for being here. And I'm going to go ahead and give them a rinse. So that bag was a 12 ounce bag, so we're probably going to have to half everything. So let me just put the recipe here for anybody who's popping in. Again, this is just me. We'll turn the sound down. Now we're going to be making our air fried Brussels sprouts. There you go. I don't want my ring light to be too much of a reflection for you. All right. All right. So she said to half and a quarter and then toss them into a bowl. Let me move this over here. Oh, no. Did it lock up on us? All right. Let's see if it resets on its own. In the meantime, I will get a bowl. Here we go. OK, perfect. So you can see. All right. Perfect. So we've got our bowl here. We've got our Brussels sprouts. These have just been rinsed. They're already halved. But her recipe says to quarter them small. So I don't know. Do you all keep the little stem on there? I'm going to take the stem off and I'm going to have them again. When you cut things up smaller, they actually cook faster because you have more surface area. So all I'm doing is two little chops. So this is the second option. We had two Brussels sprouts recipes and you all chose the other Parmesan crusted ones last time. So I am making this version. I guess I could eat the stem. I don't know. We have one that's already halved. I think it's so cool how they look like little mini cabbages. So we'll just cut those in half. Hope everybody's doing well. Thank you so much for being here. Whether you're watching live or the replay. I know this lead attorney is going live. Y'all know I'm a proud student of lead attorney. So I will multitask so we can get in and get out and I will join you all in the chat. So I have taken both of lead attorney's courses. I'm part of the mastermind and he's an incredible teacher. And he is the one that said if you are over 35 like me, you need to start a YouTube channel because you have life experience that people need to know about. So I love sharing it with you all. Now I even have my own course. According to lead attorney, most YouTube channels, it takes them about a year to get monetized. I was monetized in four months on YouTube. Now I'm also monetized on Facebook and working on Instagram next. Thanks to all of you all. I'm their substitute teacher and you all are my scholars. So I put together my own course called Guide to YouTube Monetization. Regular price is $50. But I have a discount code for you. Thanks TLA. You can get $15 off. And I basically walk you through my approach. As soon as I was monetized, I sat down and I captured everything. I took screenshots of the process. Walk you through my approach to getting monetized. With the subscribers, with the watch hours, with everything needed. And I put that in a course. So several of you all have given me really good feedback about it. Several of you all have asked some questions. So there is a preview if you want to take a look at it. You can watch one video for free. Hello, Dirty Diana. Thank you so much for being here. I know Reed is live. I just honestly wanted to schedule this while I have the kitchen to myself. So we're just going to do part number two of the Brussels sprouts. And we'll toss these in the air. And then I will join you all in Reed's stream. But I like to give you some new content every day. So thank you all so much for being here. You can check out that course if it's something that would be helpful to you. So this recipe she says to quarter the Brussels sprouts. So I just rinse them. I'm just taking off the little stem. And then cutting them in half. We're going to coat them with oil. Toss them in the air fryer. Put in a couple other things. And that is it. So while they're in the air fryer, we'll see what we can do for cheese and cranberries. I'll play the video one more time. All right. So I think we're good. Just getting these cut up. This could be a great little snack. So many different ways to cook Brussels sprouts. Hello, Erin, Laura. Thank you for being here, y'all. And you are more than welcome to go watch Reed and catch the replay. Or I will catch you tomorrow. I'm always here. I just wanted to get something for you. Okay. So we have our Brussels sprouts halved. No, actually quartered. All right. So let's see what she says next. This is a pretty simple recipe. I did drop it in the description if anybody wants to walk me through it. But. All right. Here's what she does. Take it. Okay. Take the end off. Spray with avocado oil. Okay. All right. It's been a long one. Thank you so much. We'll make this quick so I make sure I give you guys the energy. So we've got the Brussels sprouts in the bowl here. She sprays with avocado oil. So I don't have the avocado oil spray. I have the regular avocado oil. I can just put in here and kind of toss them around. I do have some macadamia oil spray. I don't know if anybody has a preference. I'll let you guys choose. And we just need to coat these with oil. Oh, yeah. I wasn't too sure about the turtleneck. I do have the pearls on here. I don't know if it's as flattering. It's kind of a flannel. But thank you. Thank you so much. Thank you all so much for being here. I appreciate it. But yeah, Marcus had swim tonight. So I had to pick him up from his dad's, take him to the pool, get him something to eat, take him back to his dad's, and then come back here. So it's always a lot. But you all are the highlight of my night. Believe me. All right. I'm going to get the salt and pepper and garlic powder. Let me know if you guys want avocado oil or macadamia nut oil. These are our options. All right. And let's see. When you look at the recipe. Oh, two teaspoons of avocado oil. OK, avocado oil. You got it. All right. So we're just going to drizzle. Two teaspoons, probably a little bit more than that. And I'm just going to toss it. Just get them nice and coated. The oil is what's going to give you that nice little crisp when they go into the air fryer. Yeah. Avocado oil is kind of pricey, but you know, the oil game, I'm telling you, it's something that's. It can make a big difference. You'll see me using the goat butter. The healthy fats go a long way. What kind of air fryer do I have? That was a whole episode. This is the. Power XL, and I think the link is in the cheat sheet. But yeah, I know I use mine all the time. So we've got it nice and greased up. We're going to do salt and pepper. I'm not even going to do. She says a quarter teaspoon salt, quarter teaspoon pepper. This is basically all that we need. And we have a half. So. All right. Tonight, we'll just do a pinch and season to our heart's delight. So I've got some Himalayan pink salt. This is just from the dollar store. So we've got our salt. We'll go ahead and put that on. Then I'll just do some freshly ground black pepper. So we have our salt on these. And on the recipe, it says quarter teaspoon salt, quarter teaspoon pepper. So just lightly. We've got our pepper. And then she says garlic powder is a must. So I do have some garlic powder. So it's a quarter teaspoon of all of them. This is how you usually cook them. OK, awesome. Salt, pepper, garlic powder. So I'm just going to. Toss to coat. You could get in there with your hands. Oh, oops. You could get in there with your hands. Jackie Durham, thank you so much for being here. Oh, my goodness. Thank you. Thank you so much for being here. We've got SF Richie. What size or brand air fryer would you recommend for a single person? This one that I have is like the oven style. It has like different options for shells. For the family, you can get one of the you'll see the one that she has. The one that's got the little drawer. I almost thought about getting one of those. But I would say just start with something. You know, any fifty dollars, you know, 30 to 50 dollars. Just start with something basic that has good reviews. I've always had this style, the one with the door that has different trays. But, you know, there's so many different brands out there. I've heard Phillips is good. I like this one because it's got the glass door. I can kind of see through. Mom taught me to cook with all my senses. We have a we have a stream sponsor. Thank you so much, SF Richie, for the five dollar super tech. Let me get you on the struggle stream microwave. Thank you so much. I appreciate y'all being here. I scheduled this and then I realized Lee was going. So I didn't think anybody would be here. But I want to give you guys something every day. All right. So we've got our Brussels with salt, pepper and garlic powder. We like it. Yes. Thank you for supporting. Absolutely. You are the stream, the struggle stream sponsor. All right. I think she just puts them in the air fryer after this. Let's see. It's really simple, you guys. And I did drop the link in the description. But you can see the Brussels sprouts. Cut them in half or quarter. Avocado oil, salt, pepper, garlic powder. 400 for 10 minutes. And then she says shake them halfway. All right. So let's get these in the air fryer and and get them cooking. So I'm just going to put these on parchment paper. So my air fryer has these little trays here like an oven. You can see it has different shelves. I like it. It says you can cook multiple things at once. I usually don't. But, you know, you can adjust the height. So I'm going to put some parchment paper down. And I'm glad you like it. As if we're with me cooking and everything. I can't type and talk to y'all and do this. So we use the microwave. This is the struggle stream whiteboard. And then, of course, my ring lights in the way. All right. Let's see. I'm not even going to spray tonight. I'm just going to toss them on here. Parchment paper has been coated with silicone, so it's good for nonstick. Not that that's needed for this. You really need that for baking. But since we're cooking, it's fine. I just don't want it to drip down into the air fryer. So I'm just going to kind of spread them out slightly. It looks kind of pretty, though. All right. So this is what we have to start. Our garlic. I'm sorry. Our Brussels sprouts. Rinse, quarter, salt, pepper, garlic powder. We're going to go in 400 at 10 minutes. All right. So she says shake them halfway. Let's clean up. You got the oil on the Brussels? Oh, that's right. I did. I'm sorry. We did put avocado oil. So, yes, avocado oil. Thank you for reminding me. All right. So I'm going to clean up. She serves hers with Parmesan and cranberry and balsamic. I don't know if I have all of that, but let me see what substitutes I can find. Are all wooden spoons created equal? I don't think so. This is my pop spoon, so behave. No, I'm kidding. Not really. I just thought it matched the cutting board. You could have gotten there with your hands or two spoons. Probably not supposed to put them in the dishwasher like I do. That's why it looks all ashy. But, yeah, wooden is great, especially if you're cooking on nonstick, so it doesn't scrape. You're laughing. I see you. I just try to act like I, you know, have all this fancy stuff and they match. So that's my rationale. I'm not a real chef, y'all. I'm not a real chef. All right. All right, so we're done with this, and we're done with the fancy-looking spoon, that whoopin' spoon. There's a reason I am recording at night when the kids are asleep. The kids are down because y'all already down. And the internet is forever. All right, so let's see what we can find. She tops hers with glaze, balsamic glaze. I think I have balsamic dressing. Let's see. All right, y'all. I'm gonna be in the pantry digging around for a minute. I'm not going anywhere. I'm just giving you guys some music. I gotta find the balsamic glaze. I don't think I have cranberries. And what else does she put on them? All right, and parmesan. All right. Note to yourself, when you're making a recipe for the first time, because I don't, you guys can tell me what's looking, but this is what I have so far. I've got the cracked, the deep-roasted sesame. Maybe one of those would go well. I'm still gonna look. We might have to make, balsamic glaze is what, like a balsamic vinegar, but with a sweetener. Oh, no whipped cream. We're starting to get a little bit of browning. I'm gonna shake them, but I'll shake them. I want this little crispy on its own. It says ten minutes. She said she shakes it at five. Thank you for telling me. All right. Let me know if it's choppy. All right. Four minutes. Choppy? Okay. I'm gonna refresh. All right. Five minutes more. Hopefully that's better. Let me swap those. There we go. All right, you guys. So as far as, much better, thank you. All right. So we have no balsamic glaze, so we can make one. We can use any of these dressings, or I found some maple vinegar, vinaigrette, or glaze. I'm thinking it's just the oil, vinegar, and sweetener. So we could do like our syrup, vinegar, and some oil. We could do that. And then I have no cranberries, but I have some cinnamon almond pecan keto granola. That's what I got. So what would you all like to drizzle on? And then that's it. So we have, make our own, maple. I don't have balsamic. I do have a raspberry vinaigrette. I have the Bragg's ginger and sesame. What do y'all think would go well with these Brussels? I have the deep roasted sesame dressing. And then I have the Walden Farms sesame ginger. Maple? Okay, so we're gonna make our own. Thank you, Diana. So we're gonna make our own vinaigrette really fast with our own glaze. Okay. All right, so I'm making this up as I go. I've never made a vinaigrette before. That's never stopped me. All right. So I'm gonna put some of this maple vinegar into the gravy boat. Mmm. Okay. So we'll just put a splash. We'll see if it's good. Fermented maple sap from Vermont. I hope this is still good. It says 2017. Is that a good thing? All right. And then we'll put some more of that avocado oil in here. All right. So this is the same avocado oil that we tossed in. We'll just do equal parts. I'm making it up. I have no idea. So we have our oil and vinegar that aren't mixing. And then we're gonna put my sugar-free honey. The soup green syrup. We're gonna squeeze some of that in here. And then we're gonna stir. All right. So this is what we have so far. Let me get a chopstick and stir. See if we'll call that our glaze. I'm gonna taste it to see if we can get it to kind of Oh my gosh. That's that richie. Well, I would say follow the instructions. Step number one would be make sure you have all the ingredients. I didn't do that. I just said, oh, we got these Brussels sprouts. I've got everything. So welcome. This is what I do. I make it up as I go. All right. So we've got our homemade unbalsamic glaze. Let's give it a taste. It's good. It's sweet. I think I'm gonna put a little bit more vinegar because, you know, balsamic has that punch that's really like vinegary. And I don't know. Maybe the maple is a little bit mild, milder. So this could be a snack or a side dish. If we get it right, it could be kind of impressive, right? Oh, that's good. Adding some more vinegar gives it that like punch. Oh, yeah. Well, I eat sugar-free, dairy-free and gluten-free. What better witchcraft? So this is sucrine syrup. Link is in the cheat sheet. This is from the Netherlands. You can get it at Amazon. Condiments and beverages. I have so many, even my dressings like my Walden Farms, this sesame ginger. If we had used this, you see it's sugar-free, calorie-free, gluten-free, everything free. All right. So let's get our brussels out, glaze them. And we don't have I don't have cranberries. You know what I was looking for, y'all? If I had any of those McDonald's oatmeal packs that the kids used to eat, like I don't eat dried fruit like that, but it's like now would be the time. All right. Let's get these out of the air fryer. We'll plate them here for you. We'll be done. Look at them. They look nice and brown. And let's get in here, get one of the crispy ones. Oh, my gosh. Even by itself. All right. So good. So we're going to take these and just kind of put them on the plate. All right. Oh, yeah. They just they just fall apart. They just caramelize the oil and the heat. So that's great. All right. So this is what we have so far. Looking good. They taste incredible. I am going to drizzle them with our homemade unbalsamic glaze. So just drizzle, pour it on there. All right. This is our sugar free honey. Our maple vinegar and avocado oil. I don't have cranberries. Cranberries are part of trail mix or something like that. I don't have raisins. So I got this stuff. This is not per the recipe. This is my keto granola. I just felt like it was in the cranberry family. So I'm just going to I wish I had something that like popped in color. You know, something bright and red. I do have some more blackberries. So I just put a little granola on here. Let me take a picture and then give you guys a taste and then we will dismiss. I just you know what I want. I'm going to look and see if I have some goat's cheese. I need I need a contrast of color. I'm going to see if I have some. Oh, I forgot the Parmesan. She puts Parmesan on it, too. And I don't have Parmesan, but I do have some Manchego. OK, that'll help me. Manchego is my substitute for Parmesan. This is my sheep's milk cheese. It comes off the cheese wheel. That's why this looks all janky. But I just need to shred a little bit on here by hand. All right. So let's see if I can grate some of this. I cut around the wax that's on there so it doesn't get into the food. It's edible. Looks nice. Thank you, Dirty Diana. All right. So let's see if we can get. Oh, I don't know if y'all could see that. Can y'all see that? So Manchego is my dry, salty age. There we go. I really wish I had the red. Oh, that's a great idea. I went to Whole Foods and got more cheeses tonight. I want something. What can I put for color? Just something small. It's fine. I just I hate that I don't have the cranberries, but I think it looks good. Hello, Ebony X. You can see it. OK. Thank you. Yeah. Dairy came up on my food sensitivity list, and so I've had to make a whole bunch of substitutes when it comes to cheeses. And I have been rocking out on so many different cheese substitutes. Sheep's cheese. I don't do too much plant based cheese, but goat's cheese. Y'all, that looks incredible. All right. Let's take a test. These are. Oh, I'm doing the reals now. So one second, let me just get a quick video and then I'm going to taste it and then we'll all move over to the. Thank you all for popping in. Tonight, this is going to be a brief one. All right. Let's see what we got here. All right. We have the air fried Brussels sprouts. That's the best thing. All right. Let's take a. Oh, yeah. Save the date. November 29th. My birthday. But you get to give my metabolic specialist is coming. I've been tested for food sensitivities. I have a list of what I can and cannot have. So all of my cooking is around that. Intriguing. My goodness. All right. I don't have the cranberries, but I'm going in. Y'all would eat this. Let's see. Come on. I'm greedy. I want a little bit of everything. I want the balsamic. Oh, good. The sweet of the honey and the granola. The little tang tart of the Brussels sprouts, the crispy. I'm going to put a little bit more cheese on it. No. You can make this an easy side dish. If you're going to Thanksgiving with somebody. Take your Brussels with you. Get some balsamic glaze and shred some cheese on it. Oh, my God. So good. It's sweet. And savory. I don't know how to explain it. A little bit bitter. But that balsamic really balances it. I know. Protect the teeth from the granola. The granola is a substitute for cranberries. Just gives you a little bit of a sweet. Y'all would eat this. Well, that's all I wanted to do tonight. I have some stuff I'm going to put away from Whole Foods. Y'all would eat this. Absolutely. It's almost worth. Maybe I'll get some cranberries and do it again. It is delish. All right, you all. Thank you for hopping in here. I scheduled this. I'm going to go on over there and watch and moderate. But thank you all so much for being here. I do stream for you every day. If you like what I'm doing. Yes. Eleven twenty nine. Save the date. It's already scheduled on YouTube so you can turn on your notifications and hopefully you'll be notified. But basically it was a cheek swab and some hair samples. And I got a list of foods I can have and foods I can't have. So my cooking channel is really exploring those substitute substitutes. That's why I'm your substitute teacher. But you can do full flavor if you can have regular, you know, honey. Use that. If you can have other oils, use that. I'm just here to recreate the recipes with my love of food. All right. Thank you so much, everybody, for being here. Thank you to the stream sponsor with the five dollars. Super chat. FF Richie. I appreciate you all so much. We're going to go ahead and dismiss on Instagram. I'll be here tomorrow night for you guys. What am I making? I think I do know. I scheduled it in advance for members. We are going to do a substitute for like a pumpkin pie or sweet potato pie. Got a recipe for my metabolic specialist. It's a butternut squash pie. I'm very excited. So stay tuned for that tomorrow. Hopefully we don't have any conflicts. You're welcome. Dirty Diana. Thank you so much for being here. Have a great night. Erin and Canada classes dismissed Facebook, Twitter and YouTube. Let's hop on over and I'll see you guys in the next