- 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).
How to Cook Brussel Sprouts in the Air Fryer
Crispy outside, tender inside, these air fryer brussels sprouts turn out golden and irresistibly snackable in about 15 minutes. They’re naturally gluten-free and dairy-free, weeknight-easy, and exactly what you make when you want a fast veggie that everyone actually eats.
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Servings: 4
Equipment
- Air Fryer
Jacqui's Prep TipWeigh ingredients with a food scale for best results!
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
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