If you think you don’t like Brussels sprouts, it’s probably because you haven’t tried them in the air fryer yet. This Air Fryer Crispy Brussels Sprouts recipe is a total game-changer. Gone are the days of soggy, bitter sprouts; say hello to perfectly charred, “chips-like” leaves and tender, nutty centers.
The air fryer is the secret weapon here—it circulates hot air so efficiently that you get that deep-roasted flavor in half the time it takes in a conventional oven. Tossed with a bit of garlic, salt, and a signature drizzle of balsamic glaze at the end, these sprouts are so addictive you’ll find yourself eating them straight out of the basket!
Why You’ll Love This Recipe
- Maximum Crunch: The air fryer achieves a level of crispiness that’s hard to beat.
- Fast & Efficient: Ready in under 20 minutes from start to finish.
- Healthy Side Dish: Low in calories but high in fiber and flavor.
- Versatile Flavors: Easy to customize with parmesan, bacon, or different spices.
Recipe Card Info
- Prep Time: 5 minutes
- Cook Time: 12-15 minutes
- Total Time: 20 minutes
- Servings: 4
- Difficulty: Super Easy
Ingredients
- 1 lb Brussels sprouts, trimmed and halved (quartered if very large)
- 1 ½ Tbsp extra virgin olive oil
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp kosher salt (or to taste)
- ¼ tsp black pepper
- Optional Finish: 1 Tbsp balsamic glaze and 2 Tbsp grated Parmesan cheese
Instructions
- Prep: Wash the Brussels sprouts and pat them completely dry (moisture is the enemy of crispiness!). Trim the woody ends and slice each sprout in half lengthwise.
- Season: In a medium bowl, toss the halved sprouts with olive oil, garlic powder, onion powder, salt, and pepper until evenly coated.
- Air Fry: Place the sprouts in the air fryer basket in a single layer (work in batches if needed).
- Cook: Set the air fryer to 375°F (190°C) and cook for 12–15 minutes.
- The Shake: Shake the basket every 5 minutes to ensure even browning and to get those loose leaves extra crispy.
- Final Touch: Once they are deep golden brown and charred on the edges, remove them. Toss immediately with balsamic glaze and Parmesan if using. Serve hot!
Chef’s Tips for Success
- Tip 1 (Dryness Check): If your sprouts are wet when they go in, they will steam instead of crisp. Use a kitchen towel to get them bone-dry.
- Tip 2 (Don’t Overcrowd): For the best results, the air needs to circulate. If the basket is too full, you won’t get that “crunch.”
- Tip 3 (The Loose Leaves): Don’t throw away the leaves that fall off during cutting! Toss them in with the rest—they turn into delicious “sprout chips.”
Encouraging Conclusion
These Air Fryer Crispy Brussels Sprouts have officially moved to the top of my weekly meal rotation. They are the perfect healthy side for a steak, roasted chicken, or even just a standalone snack.
