Air-Fryer Garlic-Rosemary Brussels Sprouts with Parmesan

This is the second brussels sprouts recipe in the collection — and intentionally so. The first version (the chilli-honey-soy glaze) is the modern, slightly sweet, Asian-influenced take. This one is the traditional savoury Italian-American treatment: garlic, rosemary, parmesan, breadcrumbs. Both work. They're for different moods and different meals.

The technique is the same as any roasted-brussels-sprouts recipe: halve, toss with oil and seasoning, air-fry until the cut sides caramelise and the outer leaves char. The finishing step is what distinguishes this from a plain version. While the sprouts are still hot, you toss them with a mixture of grated parmesan, panko breadcrumbs, and the residual oil from the basket. The cheese melts into the surface; the breadcrumbs cling and toast on contact. The result is a sprout that's part-vegetable, part- casserole-top.

The photo shows them served family-style — a small terracotta- rimmed bowl piled with sprouts, all visibly coated in golden breadcrumbs and visible parmesan, with charred green leaves poking through. A spoon stuck in the bowl. The kind of side dish people fight over at the table.

Rosemary is the herb that makes this feel like Thanksgiving. If you're making this in summer when fresh rosemary is everywhere, use it generously. If you're making it in February when you only have dried, halve the quantity (dried rosemary is much more concentrated).