INGREDIENTS
- 1 lb Brussels Sprouts ends trimmed and cut into bite-sized pieces
- 1 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1/2 tsp salt
- 1/4 tsp freshly ground pepper
- 3 oz thick-sliced pancetta cut into 1/2 inch dice
- grated parmesan cheese for garnish
INSTRUCTIONS
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Place cut brussels sprouts n a large bowl, then evenly coat with olive oil, balsamic vinegar, salt and pepper. Toss to ensure an even coat. Add pancetta and toss again to combine.
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Load the mixture into the rotisserie basket and attach the lid.
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Place the drip pan in the bottom of the cooking chamber. Using the display panel, touch AIRFRY, then adjust the temperature to 350 degrees and the time to 20 minutes, then touch START.
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When the display indicates “Add Food” use the rotisserie fetch tool to lift the basket into the cooking chamber, using the red rotisserie release lever to secure the basket. Close the door and touch ROTATE.
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Continue to cook until Brussels sprouts are golden brown and pancetta is fully cooked.
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Serve hot topped with grated Parmesan.
Source:- Cosorithis