Ingredients
Base
- 1 lb fresh Brussels sprouts (about 4 cups), trimmed and halved
- 1½ tbsp extra-virgin olive oil
- ½ tsp fine sea salt
- ¼ tsp freshly ground black pepper
- ¼ tsp garlic powder
Optional Finishing — Balsamic Honey
- 1 tbsp balsamic glaze
- 1 tsp honey
- 1 tsp flaky sea salt to finish
Optional Finishing — Garlic Parmesan
- ⅓ cup finely grated Parmesan cheese
- 1 garlic clove, finely grated
- 1 tbsp chopped flat-leaf parsley
Instructions
Trim the dry stem ends from 1 lb Brussels sprouts and pull off any loose or yellowed outer leaves. Slice each sprout in half lengthwise through the core so they sit flat — this is the secret to caramelized cut sides.
Pat the halved sprouts completely dry with a clean towel. Surface moisture is the #1 reason air fryer sprouts steam instead of crisp.
In a bowl, toss the sprouts with 1½ tbsp olive oil, salt, pepper, and garlic powder until every piece is glossy. Use your hands and rub the oil into the cut sides.
Preheat the air fryer to 380°F (193°C) for 3 minutes. Arrange the sprouts in a single layer in the basket, cut-side down — do not overcrowd. Cook for 8 minutes.
Open the basket, shake to redistribute, and continue cooking for another 5–7 minutes until the cut sides are deeply caramelized and the loose leaves are dark and shatter-crisp.
Tip the sprouts into a serving bowl. For balsamic honey: drizzle balsamic glaze and honey, finish with flaky salt. For garlic parmesan: toss immediately with grated Parmesan, garlic, and parsley while still hot. Serve right away — they crisp up most in the first 5 minutes out of the basket.
Personal Tips
- Dry the sprouts fully before oiling. I tested oil-on-wet versus oil-on-dry side by side — wet sprouts came out limp every time. After patting them dry, the cut side caramelizes in under 10 minutes.
- Cut-side down for the first 8 minutes. I used to dump them in any-which-way and got patchy color. Place each half cut-side down on the basket; the flat surface makes direct contact with the heated mesh and you get those deep brown crusts that taste like roasted nuts.
- Skip soaking — it wrecks crispiness. Some sites tell you to soak Brussels sprouts in salt water. Do not. Any added moisture means steam, and steam means soft. Just trim, halve, dry, and oil.
- 380°F is the sweet spot. Higher than 400°F and the loose outer leaves char before the centers cook through. At 380°F you get caramelized cut sides AND tender hearts in a single 13-minute cycle.
- Eat them within 5 minutes. This is the only catch — air fryer Brussels sprouts lose their crisp fast as steam escapes the centers. Plate them last, drizzle the glaze at the table, and they hit peak texture for the full meal.
Nutrition (per serving)
Nutrition (per serving): 1 cup | USDA FoodData Central, calculated estimates
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Frequently Asked Questions
How long do you cook Brussels sprouts in an air fryer?
Can you cook frozen Brussels sprouts in an air fryer?
Why aren't my air fryer Brussels sprouts crispy?
Do you need to soak Brussels sprouts before air frying?
What temperature is best for air fryer Brussels sprouts?
Are air fryer Brussels sprouts healthy?
Dietary Restrictions
Modifications
- Naturally vegan and gluten-free as written. For the garlic parmesan finish, swap dairy Parmesan for nutritional yeast or vegan Parmesan to keep it vegan.
- For low-carb / keto: skip the honey in the balsamic finish and use a sugar-free balsamic glaze.
- If you avoid garlic and onion (low-FODMAP), simply omit the garlic powder and use ¼ tsp sweet paprika instead.
