Brussels Sprouts With Honey-Lemon Vinaigrette

1 pound Brussels sprouts, trimmed and quartered
1 tablespoon extra-virgin olive oil
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

For the honey-lemon vinaigrette
2 tablespoons honey
2 tablespoons fresh lemon juice (from about 1 lemon)
2 tablespoons extra-virgin olive oil

Soak the Brussels sprouts in water for 10 minutes, then drain (so they will cook faster without burning).

Set the air fryer to 370 degrees and preheat for about 4 minutes.

In a large bowl, toss the Brussels sprouts, olive oil, salt, pepper and garlic powder until evenly coated. Add the vegetables to the air fryer in an even layer and cook for 12 to 15 minutes, or until the Brussels sprouts are browned and crisp, shaking the basket halfway through.

Make the honey-lemon vinaigrette: While the Brussels sprouts cook, in a small bowl, whisk together the honey, lemon juice, and olive oil until combined.

When Brussel sprouts are done, put them in a bowl, pour the vinaigrette over top, stir, and serve.

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