Crispy outside, tender inside, these air fryer brussels sprouts turn out golden and irresistibly snackable in about 15 minutes. They're naturally gluten-free, weeknight-easy, and exactly what you make when you want a fast veggie that everyone actually eats.
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I'm a lifelong brussels-sprout fan who's converted more than a few skeptics at my table, and this is the brussel sprouts air fryer recipe I reach for when I need a sure win. It's been tested on busy weeknights and holiday spreads alike, so you're not gambling with soggy centers or burnt leaves.
You'll get crisp, caramelized edges and tender middles every time, just like these roasted brussels sprouts. And because I cook gluten-free, dairy-free, and mostly from real-food staples, you'll keep that clean, simple vibe without sacrificing flavor.
If you've ever wondered how to cook brussel sprouts in the air fryer without complicated steps, this is your shortcut. I walk you through the exact temp and timing, when to shake the basket, and how to finish with a quick honey-balsamic-dijon toss after cooking for that "okay, wow" moment.
In other words: fewer dishes, reliable results, and a veggie side people actually ask for, so you can check "greens" off the list and enjoy dinner, too.
Jump to:
- These are The BEST Air Fryer Brussel Sprouts
- What You'll Need to Make Air Fryer Roasted Brussel Sprouts
- Pro Prep Tip
- Flavor Variations
- How to Cook Brussels Sprouts in the Air Fryer
- Tips for Making Crispy Air Fryer Brussel Sprouts
- FAQs for Brussels Spouts in Air Fryer
- What to Serve With This Brussel Sprouts Air Fryer Recipe
- Storing Leftovers
- Recipes to Serve With Brussels Sprouts
- 📖 Recipe
- 💬 Comments
These are The BEST Air Fryer Brussel Sprouts
- Crispy edges, tender centers: A quick 10-minute soak softens the core of the sprouts so everything cooks evenly.
- Quick for weeknight: 15(ish) minutes in the air fryer, basket shaken once or twice for even browning.
- Flexible finish: Keep them simple with salt and pepper or toss in a honey-balsamic-dijon glaze at the end.
- Foolproof technique: Preheat the air fryer, don't overcrowd the basket, and shake halfway, you'll nail it the first time.
What You'll Need to Make Air Fryer Roasted Brussel Sprouts
- Brussels sprouts: The main event! Halve them (quarter if jumbo) so the centers turn tender while the leaves get irresistibly crispy.
- Extra-virgin olive oil: Just enough to gloss every sprout so they brown instead of steam. Think lightly coated, not soaked in oil.
- Fine sea salt: Wakes up all the flavors and keeps the seasoning even (fine grains cling better than flaky).
- Black pepper: A little peppery bite to balance the sweetness that comes out as sprouts caramelize.
- Optional honey balsamic glaze:
- Honey: Adds a shiny, sweet glaze that clings to the hot sprouts. Use right after air-frying so it doesn't burn.
- Balsamic vinegar: Tangy depth that makes the crispy bits pop. A tiny splash goes a long way.
- Lemon zest: Bright, fresh, and zippy, like a squeeze of sunshine over the sprouts.
- Dijon mustard: Savory tang that pulls the honey + balsamic together into a quick "why is this so good?" glaze.
- Crushed red pepper flakes: A little heat for the spice-lovers; sprinkle to taste.
See recipe card below for all ingredients and quantities.
Pro Prep Tip
Soak halved sprouts in warm water for 10 minutes, then drain and dry well. This helps the centers steam-tender while the edges crisp.
Flavor Variations
- Lemon-pepper crunch: Lemon zest + extra black pepper + red pepper flakes.
- Garlic-chili: Add a minced garlic clove in the last 2 minutes with a pinch of chili flakes.
- Maple-mustard: Swap honey for maple syrup, and add ½ teaspoon mustard seeds if you have them handy.
- Herby finish: Toss with chopped parsley or chives after cooking for a fresh lift.
How to Cook Brussels Sprouts in the Air Fryer
Soak & dry
Halve fresh sprouts and soak in warm water for 10 minutes. Drain very well and pat dry.
Season
Toss with olive oil, salt, and pepper in a large mixing bowl until every cut surface is coated.
Air frying
Add sprouts in a single layer (work in batches if needed) to 380°F preheated air fryer. Cook 12-16 minutes, shaking the basket halfway. Start checking at 10 minutes; cook to your preferred crisp.
Optional balsamic glaze
In a small bowl, whisk together honey, balsamic, lemon zest, dijon mustard, and red pepper flakes.
Dress sprouts & serve
If using, toss hot sprouts with a honey balsamic dressing, then return to the hot basket for 1-2 minutes only if you want the glaze lightly set. Serve immediately.
Tips for Making Crispy Air Fryer Brussel Sprouts
- Do I have to soak brussels sprouts? It's optional, but quick 10-minute soak can help larger sprouts cook tender in the middle while the leaves get extra crisp; and keeps the small sprouts from drying in the middle.
- Preheat & space: Hot basket + breathing room = crisp edges. Avoid overcrowding; do two batches for better airflow.
- Shake it: Toss once (or twice) for even browning and golden brown centers, and to crisp those loose leaves, they're the best part.
- Size matters: Quarter jumbo sprouts so the centers cook through at the same pace as the leaves.
- Still firm inside? Finish brussel sprouts in air fryer for 2-3 minutes extra at a slightly lower temp to let heat penetrate.
- Time & temp: Time & temp vary by brand and basket depth. If the outside is browning too fast, lower temp to 360-370°F and extend the time.
FAQs for Brussels Spouts in Air Fryer
Air fry at 375-390°F for 12-16 minutes, shaking once or twice. Start checking at 10 minutes and cook to your preferred crisp.
Usually overcrowding or a cold air fryer. Preheat to 380-400°F, cook in batches, and shake the basket halfway.
Yes. Dry the sprouts well, toss with a little olive oil and salt, and air fry at 380-400°F until the edges are deeply browned. For extra caramelization, add a touch of honey or maple syrup and a splash of balsamic in the last 1-2 minutes so it bubbles and clings without burning. Shake the basket halfway and avoid overcrowding for the best color.
Both are great, it just depends on your goal.
Air fryer: Faster, crispier edges with less oil and perfect for smaller batches.
Oven: Best for big batches or when you're already roasting other dishes; the heat is more forgiving and evenly browned sheets are easy.
If you're cooking for two or four, go air fryer. Feeding a crowd? Use the oven (see my crispy roasted brussels sprouts for inspiration and instructions).
Keep it simple or dress them up. Try:
Lemon & sea salt: Toss hot sprouts with lemon zest and a squeeze of juice.
Honey-balsamic-dijon glaze: 2 tablespoons honey or maple + 1 tablespoon balsamic + 1 teaspoon dijon per 1 pound sprouts.
Maple-mustard: Maple syrup + dijon + pinch of smoked paprika.
Chili-lime: Lime juice + zest + crushed red pepper flakes.
Garlic-herb: Finely grated garlic (added in the last minute) + chopped parsley or chives.
Tahini drizzle: Tahini thinned with lemon juice and a little warm water, plus flaky salt.
Crunchy toppers: Toasted almonds, walnuts, or pepitas; pomegranate arils for a pop of sweet-tart.
Tip: Add sweet glazes at the end so they caramelize instead of burn.
Yes, just don't thaw the sprouts. Toss with a little olive oil, air fry at 380-390°F, and add a few extra minutes. They won't get as crisp as fresh sprouts, but they're still delicious.
What to Serve With This Brussel Sprouts Air Fryer Recipe
- Simple side: Pair with skillet chicken, roasted salmon, or any sheet-pan dinner.
- Bowl it: Spoon over quinoa or brown rice with avocado and a squeeze of lemon.
- Snack attack: The crispy leaves are dangerously snackable straight from the basket.
Storing Leftovers
- Refrigerator: Store sprouts in an airtight container in the fridge for 3-4 days.
- Reheat: In a preheated air fryer at 350°F, reheat for 3-5 minutes until re-crisped; or use a skillet over medium heat with a tiny splash of olive oil.
- Make-ahead: You can clean and halve the sprouts earlier in the day. I don't recommend soaking the sprouts until 10 minutes before air frying, as they may hold too much water to crisp properly.
Recipes to Serve With Brussels Sprouts
📖 Recipe
How to Cook Brussel Sprouts in the Air Fryer
Equipment
- Air Fryer
Ingredients
- 1 pound brussels sprouts, washed, trimmed, and halved
- 2 tablespoons extra virgin olive oil
- ½ teaspoon fine sea salt
- ¼ teaspoon freshly ground black pepper
Optional honey balsamic glaze
- 2 tablespoons honey
- 1 tablespoon balsamic vinegar
- 1 teaspoon lemon zest
- 1 teaspoon dijon mustard
- ½ teaspoon crushed red pepper flakes
- top with pomegranate arils for a festive pop of color
Instructions
- Halve fresh sprouts and soak in warm water for 10 minutes. Drain very well and pat dry.1 pound brussels sprouts
- In a large mixing bowl, toss with olive oil, salt, and pepper until every cut surface is coated.2 tablespoons extra virgin olive oil, ½ teaspoon fine sea salt, ¼ teaspoon freshly ground black pepper
- Preheat air fryer to 380°F (preheating boosts crispiness).
- Add sprouts in a single layer (work in batches if needed). Cook 12-16 minutes, shaking the basket halfway. Start checking at 10 minutes; cook to your preferred crisp.
- Optional glaze: In a small bowl, whisk together honey, balsamic, lemon zest, dijon mustard, and red pepper flakes.2 tablespoons honey, 1 tablespoon balsamic vinegar, 1 teaspoon lemon zest, 1 teaspoon dijon mustard, ½ teaspoon crushed red pepper flakes
- If using, toss hot sprouts with a honey balsamic dressing, then return to the hot basket for 1-2 minutes only if you want the glaze lightly set and caramelize. Serve immediately.
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Notes
- Air fryer basics: Preheat to 380-390°F for best crisping. Cook 12-16 minutes, shaking the basket halfway. Avoid overcrowding; work in batches for edge-to-edge crunch.
- When to glaze: Add honey balsamic dressing after the sprouts are cooked. Toss in a bowl, then return to the hot basket for 1-2 minutes only if you want the glaze lightly set.
- Size matters: Quarter very large sprouts so the centers cook through as the leaves crisp.
- Optional tender center: For extra-tender centers, you can soak halved sprouts in warm water for 10 minutes, drain well, and pat dry before oiling (totally optional, but nice for larger sprouts).
- Storage & reheat: Refrigerate in an airtight container 3-4 days. Re-crisp in the air fryer at 350°F for 3-5 minutes (or skillet with a tiny splash of oil).
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