I used to think Brussels sprouts were just something you tolerated on the plate to check the veggie box. You know, steamed to death or soggy from the pan—definitely not something you’d snack on like chips. But these air fryer Brussels sprouts? They’ve flipped the script completely.
If I had a rupee for every time I ate half the batch straight out of the fryer while “tasting for seasoning,” I’d probably have enough to buy another air fryer.
Why These Are My Go-To Sprouts
To be honest, I wasn’t always on team air fryer. For months, I let it sit in the box because I couldn’t justify another appliance cluttering up my kitchen counter. I already roasted veggies pretty well in the oven, and I figured—how much better could it be?
Then one weekend, after a lazy Sunday lunch, I decided to give it a go with some leftover Brussels sprouts. That first batch came out so crispy I actually said out loud, “Wait… what?”
They were golden on the outside, had that perfect char at the edges, and still had a nice bite in the middle. And the best part? They cooked in just about 10 minutes. No preheating the oven. No babysitting. It was just… easy.
Now these are a staple in my weekly meals—especially when I need a quick, healthy side without much fuss.
How the Air Fryer Nails the Texture
If you’ve ever had mushy or bland Brussels sprouts, I get the hesitation. I’ve been there too. But the air fryer gives them this unbeatable texture—crispy without drying them out. Here’s what I learned after quite a few rounds of testing:
- Don’t overcrowd the basket – Give them room to breathe so they can crisp up, not steam.
- Shake the basket mid-way – Helps them brown evenly on all sides.
- 375°F is the sweet spot – Any higher and they char too fast, any lower and you lose that crisp.
And here’s a little trick: if you like your sprouts more tender inside (especially for the kids or anyone who doesn’t love the chew), soak them in water for 10 minutes before cooking. It softens the centers just enough without making them soggy. I usually skip this step because I like the bite, but it’s great if you’re cooking for mixed preferences.
What You’ll Need
This one’s beautifully simple—no fancy marinades or hard-to-find ingredients:
- Brussels sprouts – Trimmed and halved. Try to pick ones that are roughly the same size so they cook evenly.
- Olive oil – Just a tablespoon is enough. Don’t drench them; the air fryer does most of the work.
- Salt and pepper – Go generous with the salt. It brings out the nuttiness of the sprouts.
- Garlic cloves (optional) – I sometimes smash a couple of cloves and toss them in. They crisp up into little garlic chips. So good.
The Easy Step-by-Step Process
Here’s how I make these on autopilot now:
- Trim & halve your Brussels sprouts. If they’re really large, quarter them so they cook through.
- (Optional) Soak them in a bowl of water for 10 minutes if you want them extra tender inside.
- Drain well and dry them. This is important—wet sprouts = steam = soggy.
- Toss with olive oil, salt, pepper, and garlic (if using).
- Air fry at 375°F for 5 minutes. Shake the basket. Fry for another 5 minutes.
- Add garlic in the last 2-4 minutes so it doesn’t burn.
- Done. Eat some right out of the basket (I always do), then plate the rest.
Add a Little Something Extra
Some days I just want classic salt-and-oil. But if you feel like jazzing things up:
- Grated Parmesan: Sprinkle while hot for that melty edge.
- Balsamic glaze: A drizzle after cooking adds a nice sweet tang.
- Red chili flakes or smoked paprika: For a little heat and depth.
- Toasted nuts: Slivered almonds or chopped walnuts for crunch.
How to Keep and Reheat Them
If you’ve got leftovers (rare in my house), they reheat well:
- Fridge: Store in an airtight container for up to 4 days.
- Reheat: Best in the air fryer at 350°F for 3-4 minutes. They’ll get crispy again. The oven works too, but the microwave? Not your friend here—it’ll make them limp.
- Freezing? Skip it. They’ll get mushy and lose that beautiful texture.
What Pairs Well With Crispy Brussels Sprouts
These are so versatile—you can pair them with almost any protein or grain. Here are some easy combos I love:
- Grilled chicken or fish – Just add some rice or quinoa and you’re set.
- Pasta night – Toss them into creamy pasta or even a lemony orzo dish.
- Wraps or bowls – I sometimes add leftover sprouts to a veggie wrap or grain bowl with tahini sauce. So satisfying.
Or, eat them as a snack with a squeeze of lemon and a pinch of flaky salt. You won’t miss chips—I promise.
Tools That Make It Easier
- Air fryer – Any basic model works. Mine’s a 4-quart basket style.
- Mixing bowls – I use one large enough to toss everything easily without making a mess.
- Tongs or a spatula – For flipping and serving without burning your fingers.
Let me tell you—if you’re still on the fence about Brussels sprouts, give this recipe one shot. I’ve served these to friends who swore they hated sprouts, and they cleaned the bowl. It’s that good.
Brussels Sprouts and Bacon Recipe
Crispy on the outside, tender in the center—these air fryer Brussels sprouts are my go-to for a quick veggie side. They come together in under 25 minutes and can be dressed up however you like—Parmesan, balsamic glaze, maple drizzle, you name it. Once you try them this way, you'll never go back to oven-roasting!
Ingredients
For the sprouts:
- 1 pound Brussels sprouts, trimmed and halved (or quartered if large)
- 2 teaspoons extra virgin olive oil
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 3 cloves garlic, thinly sliced (optional but delicious)
Optional toppings:
- 1 tablespoon balsamic glaze or reduced balsamic vinegar
- Drizzle of pomegranate molasses
- 2 teaspoons pure maple syrup
- 3 tablespoons freshly grated Parmesan cheese
Instructions
- Start by trimming the ends off your Brussels sprouts and peeling away any browned outer leaves. Slice them in half lengthwise—larger ones can be quartered so they cook more evenly.
- If you'd like them a bit softer in the center, soak the halved sprouts in warm tap water for about 10 minutes. Otherwise, feel free to skip this step—I usually do if I’m after that tender-crisp bite.
- Preheat your air fryer to 375°F. While it heats, drain the sprouts if you soaked them and gently pat them dry with a clean kitchen towel. Toss them in a large mixing bowl with olive oil, salt, and pepper, making sure everything is evenly coated.
- Add the seasoned sprouts to the air fryer basket in a single layer. Cook for 5 minutes, then give the basket a good shake. Return them for another 5 minutes of cooking. At this point, they should be getting golden and crisp.
- Add in the sliced garlic and give the sprouts one final toss. Cook for another 2 to 4 minutes, shaking occasionally, until they’re deeply crispy and the garlic is golden.
- Serve them hot, straight from the air fryer. Add your favorite finishing touch—balsamic glaze, maple syrup, or a shower of Parmesan.
Notes
- To store: Keep leftovers in an airtight container in the fridge for up to 4 days.
- To reheat: Warm them on a baking sheet at 350°F until heated through—this helps keep them crisp.
- To freeze: Not ideal, as the texture turns soft once thawed. But if needed, freeze in a sealed container for up to 3 months and thaw overnight in the fridge before reheating.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 336Total Fat 5gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 3gCholesterol 4mgSodium 205mgCarbohydrates 73gFiber 3gSugar 63gProtein 5g
Leafyplated.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although Leafyplated.com attempts to provide accurate nutritional information, these figures are only estimates.
Let me know if you try any fun topping combos or if you’ve got your own air fryer tricks up your sleeve. I’m always up for a good crispy veggie hack.
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