Preheat your air fryer to 180℃ (350°F) and set your timer for 12 minutes.
If you're using fresh sprouts, trim off the roots, discard the loose outer leaves and cut them in half. Frozen sprouts can remain whole.
500 g Brussels Sprouts
Pro tip. If you prefer very soft sprouts on the inside (rather than al dente), soak the fresh sprouts in water for 30 minutes prior to air frying. Make sure you dry the Brussels sprouts thoroughly!
Place the prepared sprouts in a bowl and coat them in olive oil before putting them in the air fryer basket.
2 teaspoon Olive Oil
Air fry the Brussels sprouts for 6 minutes then take the basket out, give it a shake and crumble over the chestnuts. Return the basket to the air fryer and air fry for a further 6 minutes. If after 12 minutes they are still not quite as tender on the inside as you would like, air fry for an additional 2 minutes.
100 g Chestnuts
Serve with pomegranate seeds (cut the pomegranate in half then hold each half over the sprouts, seeds facing down and tap the skin with a wooden spoon, squeezing a little to release the seeds), sea salt and a drizzle of pomegranate molasses.
1 Pomegranate, ½ teaspoon Sea Salt, 1 tablespoon Pomegranate Molasses