Air-Fryer Brussels Sprouts With Garlic, Balsamic and Soy

Will edit notes later, but cooked stovetop & made some changes.

As one comment on the site mentioned, blanching the sprouts beforehand made them supremely juicy while still perfectly browned. Amazing flavor, first time I could not stop eating this veggie.

So good!!! I added fresh parm!

No one in my family liked this. The brussel sprouts were dry and almost burnt (and I didn't cook as long as it called for). Didn't really like the sauce either, but I had trouble reducing the vinegar which could've been part of it.

Meh (first time). Cooked at higher temperature and reduced vinegar more, less meat (second time).