Air Fried Cauliflower and Brussels Sprouts
These two vegetables are air fried simultaneously and then mixed for a fun holiday veggie side dish.
- 12 ounces Brussels Sprouts
- 2 cups cauliflower florets (2)
- 2 tsp olive oil
- 1 pinch salt and pepper
- .25 cups dried cranberries
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Toss the veggies in olive oil. Cook the cauliflower and Brussels sprouts in an air fryer. You can also broil or bake at 425 degrees in a roasting pan.
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When the veggies are done, usually after 19-25 minutes, toss them with the cranberries together and then place then in a serving bowl.
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Judy Doherty, MPS, PCII
Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there, she earned her first food service job at 15, was accepted to the world-famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland, where she focused on pastry arts and baking. After a decade in food service for Hyatt Hotels, Judy launched Food and Health Communications to focus on flavor and health. She graduated with Summa Cum Laude distinction from Johnson and Wales University with a BS in Culinary Arts, holds a master’s degree in Food Business from the Culinary Institute of America, two art certificates from UC Berkeley Extension, and runs a food photography & motion studio where her love is creating fun recipes and content.
Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest nutritional science and Dietary Guidelines to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.
