These air fryer brussels sprouts are the crispy, caramelized side I reach for on busy weeknights. They cook fast, taste restaurant-worthy, and need only a handful of pantry staples.
Why You’ll Love This Air Fryer Brussels Sprouts
- Incredibly crispy edges with a tender center, ready in about 10 minutes.
- Minimal ingredients and fuss, big savory flavor.
- Versatile base for sweet, spicy, cheesy, or herby twists.
- Air fryer convenience without heating the whole kitchen.
Air Fryer Brussels Sprouts Ingredients & Substitutions
- 1 lb brussels sprouts, trimmed and halved lengthwise. Smaller sprouts crisp faster; quarter large ones.
- 1 to 1.5 tbsp olive oil. Substitute avocado oil or a light spray for a lighter option.
- 3/4 tsp kosher salt, plus more to taste. Use fine sea salt if preferred, reduce to 1/2 tsp.
- 1/2 tsp freshly ground black pepper.
- 1/2 tsp garlic powder. Swap 1 minced garlic clove added in the last 2 minutes to avoid burning.
- Optional finishers: 1 tbsp balsamic vinegar or lemon juice, 1 to 2 tsp honey or maple syrup, 2 tbsp grated Parmesan, red pepper flakes.
Step-by-Step Instructions to Make Air Fryer Brussels Sprouts
Prep the Air Fryer
Preheat the air fryer to 390 F (200 C) for 3 minutes. A hot basket kickstarts browning.
Trim and Dry
Rinse sprouts, trim the stem, and remove any yellow leaves. Halve lengthwise. Pat very dry so they crisp instead of steam.
Season Simply
Toss sprouts with olive oil, salt, pepper, and garlic powder until evenly coated. For ultra crisp edges, add 1 tsp cornstarch and toss again.
Arrange and Air Fry
Place cut side down in a mostly single layer, leaving a little space. Air fry 8 minutes, shake or stir, then cook 3 to 5 minutes more until deeply browned and fork tender.
Toss and Finish
While hot, toss with balsamic or lemon for brightness. Add honey or maple for a glossy, lightly sweet finish, then shower with Parmesan and a pinch of red pepper flakes.
Tips for Success
- Size matters: choose similarly sized sprouts for even cooking.
- Dry thoroughly: moisture is the enemy of crispness.
- Cut side down: start with the cut face on the basket for maximum caramelization.
- Do not overcrowd: cook in batches if needed for best airflow.
- Season at the right time: add fresh garlic or sticky glazes in the last 2 minutes to prevent burning.
- Adjust heat if needed: if edges darken too fast, drop to 370 F and extend time by 2 to 3 minutes.
Variations of Air Fryer Brussels Sprouts
- Balsamic Honey: 1 tbsp balsamic + 2 tsp honey, tossed at the end.
- Parmesan Garlic: 2 tbsp grated Parmesan, 1 minced garlic clove added in final 2 minutes, plus lemon zest.
- Maple Bacon: crumble 2 pieces crisp bacon and 2 tsp maple syrup after cooking.
- Miso Sesame: 1 tsp white miso + 1 tsp sesame oil + 1 tsp rice vinegar, whisked and tossed to finish, sprinkle sesame seeds.
- Buffalo Ranch: toss with 1 to 2 tbsp buffalo sauce at the end and drizzle ranch.
Serving Suggestions: What to Pair with Air Fryer Brussels Sprouts
- Roast chicken, salmon, or steak for a balanced weeknight dinner.
- Grain bowls with quinoa, farro, or brown rice plus a dollop of garlicky yogurt.
- Pasta night alongside lemony chicken piccata or creamy Alfredo to cut richness.
- As an appetizer with spicy mayo, herby yogurt, or honey mustard for dipping.
Storage & Reheating Instructions
- Refrigerate: cool completely, then store in an airtight container up to 4 days.
- Reheat: air fryer 350 F for 3 to 5 minutes, oven 400 F for 5 to 7 minutes. Microwave for convenience, understanding they will soften.
- Freeze: not recommended, texture becomes mushy.
- Make ahead: trim and halve up to 2 days in advance; season and cook just before serving.
Memories Made Around the Table
I started making these for a casual Tuesday dinner and they stole the show. Now I keep a bag of sprouts in the crisper so I can whip them up whenever the craving hits.
FAQs
How do I avoid bitter brussels sprouts?
Choose fresh, firm sprouts with tight leaves, avoid very large ones, and cook until caramelized. A squeeze of lemon or drizzle of balsamic balances any lingering bitterness.
Can I use frozen brussels sprouts?
Yes, but thaw completely and pat very dry, or cook from frozen at 390 F for 14 to 16 minutes, shaking often. Expect slightly softer centers.
Do I need to soak brussels sprouts before cooking?
No soaking required. Drying well and preheating the air fryer are the keys to crisp results.
Can I make them without oil?
Yes. Use a light spray of oil or omit entirely, but note they will brown less and be slightly drier. Finish with a splash of lemon for moisture.
What if the edges burn before the centers are tender?
Lower the temperature to 370 F and extend the cook time by a couple of minutes. Shaking the basket midway helps prevent hot spots.
Final Thoughts
With a few pantry staples and 10 minutes, these air fryer brussels sprouts deliver crispy, golden goodness every time. Keep the base simple, then finish with your favorite flair.
Air Fryer Brussels Sprouts: Crispy, Garlicky, Fast
Equipment
- 1 Air fryer
- 1 Chef's knife
- 1 Cutting Board
- 1 Mixing Bowl
- 1 Tongs or spatula for shaking/turning
- 1 Measuring spoons
Ingredients
Base
- 1 lb brussels sprouts trimmed and halved lengthwise; quarter very large ones
- 1 tbsp olive oil up to 1.5 tbsp; or use avocado oil or a light spray
- 0.75 tsp kosher salt plus more to taste; reduce to 1/2 tsp if using fine sea salt
- 0.5 tsp black pepper freshly ground
- 0.5 tsp garlic powder or 1 minced garlic clove added in the last 2 minutes
- 1 tsp cornstarch optional, for ultra crisp edges
Optional Finishers
- 1 tbsp balsamic vinegar or lemon juice optional, for brightness
- 1 tsp honey or maple syrup optional, up to 2 tsp for a lightly sweet finish
- 2 tbsp Parmesan grated; optional
- red pepper flakes optional, to taste
Instructions
Prep the Air Fryer
- Preheat the air fryer to 390 F (200 C) for 3 minutes to kickstart browning.
Trim and Dry
- Rinse sprouts, trim the stem ends, and remove any yellowed leaves. Halve lengthwise (quarter very large ones). Pat very dry so they crisp instead of steam.
Season
- Toss brussels sprouts with olive oil, salt, pepper, and garlic powder until evenly coated. For ultra-crisp edges, add 1 tsp cornstarch and toss again.
Air Fry
- Place sprouts cut-side down in a mostly single layer, leaving a little space. Air fry 8 minutes, shake or stir, then cook 3 to 5 minutes more until deeply browned and fork-tender.
Finish
- While hot, toss with balsamic or lemon for brightness. Add honey or maple for a glossy, lightly sweet finish, then shower with Parmesan and a pinch of red pepper flakes.