Let me be honest: I didn’t grow up loving Brussels sprouts. They were that soggy, boiled thing you’d quietly push around on your plate while pretending to chew. But that all changed the day I discovered how magical they can get in an air fryer. These crispy little golden bites are now one of my favourite snacks—yes, I said snack—and once you try them, you’ll get it.
I was pretty late to the air fryer game myself. For a long time, I thought, “Do I really need another bulky gadget in my already crowded kitchen?” But once I tested Brussels sprouts in it, I was sold. Now, I can’t stop tossing them into the basket a few times a week. They’re crunchy, salty, perfectly browned on the edges, and honestly more addictive than a bag of chips.
Why I Always Come Back to These
Let me tell you why I keep making these over and over again—besides the fact that they vanish within minutes of hitting the table.
- Crispy Without Deep Frying: You get that irresistible texture without drenching them in oil. I use just a tablespoon or two and they crisp up like a dream.
- Super Quick: No need to wait 15 minutes for your oven to preheat. My air fryer is ready in under 3 minutes, and the whole batch is done in about 12.
- Minimal Cleanup: Fewer pans, less mess. Just rinse the air fryer basket and you’re golden.
- So Many Flavor Options: I can go classic with garlic and olive oil, or fancy it up with balsamic, honey, or bacon, depending on the mood (or what’s in the fridge).
My Tips for Getting That Perfect Crisp
This isn’t just about tossing veggies in and hitting “start.” A few small tweaks can make all the difference:
- Don’t skip the soak if you want a tender bite. A quick 10-minute water bath helps soften the inside without ruining the crisp factor. I do this when I’m serving to folks who prefer a gentler center—like my mom, who likes her veggies soft and well-done.
- Dry them well. Water is the enemy of crisp. After soaking or rinsing, I pat the sprouts dry with a dish towel before seasoning.
- Give ’em space. Overcrowding is a rookie mistake. Do them in batches if needed—you want hot air to swirl all around them.
- Shake the basket. At least twice during cooking. Think of it as giving each sprout a chance to brown evenly and get those crunchy edges.
How I Make Them at Home
Here’s exactly how I throw together my air fryer Brussels sprouts—nothing fancy, just real food.
Ingredients
- Brussels sprouts (about a pound, halved)
- Olive oil (1 to 2 tablespoons)
- Salt and freshly ground black pepper
- 2–3 garlic cloves, smashed (optional but so good)
Instructions
- Trim and halve the Brussels sprouts. If you’ve got some big ones, quarter them so they cook evenly.
- (Optional) Soak them in cold water for 10 minutes if you like a softer center. Then drain and dry thoroughly.
- Toss with olive oil, salt, pepper, and garlic if using.
- Preheat your air fryer to 375°F.
- Add the sprouts in a single layer and cook for 5 minutes, then shake. Cook 5 minutes more, shake again, then add garlic (if using) and cook another 2–4 minutes until golden and crispy.
- Serve hot, straight from the basket. I usually sprinkle a little flaky sea salt on top at the end.
Fun Variations I Like to Switch Up
Brussels sprouts don’t need to be boring. Here are a few spins I love to play with:
- With Balsamic: A drizzle of balsamic vinegar after cooking brings a sweet tang that balances the crisp.
- With Bacon Crumble: I’ll air fry or oven-bake some bacon, crumble it on top, and suddenly it’s a brunch-worthy dish.
- Parmesan Style: Sprinkle grated Parmesan over the sprouts while they’re still hot so it melts in a little. So simple, so satisfying.
- Honey + Chili Flakes: This is my go-to for when I’m in the mood for sweet and spicy. A light drizzle of honey and a dash of red pepper flakes—perfection.
- With Feta: Toss the warm sprouts with crumbled feta for a salty, creamy bite. This is especially good if you’re serving it with grilled chicken or fish.
Making It Ahead
If I’m prepping dinner ahead of time or cooking for guests, I’ll trim and halve the sprouts early in the day and store them in a bowl of cold water in the fridge. Just drain, dry, and cook fresh when it’s time. You can also make a full batch and reheat later—they actually hold up pretty well.
How I Serve These
- As a side dish with grilled salmon, roast chicken, or even paneer tikka.
- Tossed into a grain bowl with quinoa, hummus, and a runny egg.
- As a snack straight from the air fryer basket while standing at the kitchen counter (guilty!).
- Added to pizza or flatbread with caramelized onions and goat cheese—trust me, it works.
Storage & Leftovers
These store better than you’d think.
- Fridge: Keep leftovers in an airtight container for up to 4 days. I usually reheat them in the air fryer for 3–4 minutes at 350°F—they crisp up again nicely.
- Freezer: Technically you can freeze them, but I personally don’t recommend it unless you’re okay with a mushier texture. If I freeze, I try to use them in soups or frittatas later on.
Common Questions
Can I use frozen Brussels sprouts?
Yes, but they’ll need extra time and space in the basket. I recommend preheating the air fryer first and giving them a good toss halfway through. The texture won’t be exactly the same, but still tasty.
Do I need to soak them every time?
Nope. I only soak them if I want a softer center. Most of the time, I skip it and just enjoy the crisp chew.
Can I double the batch?
You can, but do it in two rounds. Overcrowding leads to steaming, not crisping.
Let me know if you try these, and tell me which version you go for. Around here, we’re team “crispy with balsamic and garlic,” but I change it up depending on what’s in the fridge. If Brussels sprouts weren’t your thing before, this might just be the recipe to change your mind.
Air Fryer Brussels Sprouts
If you’re not already obsessed with Brussels sprouts, this crispy air fryer version might just change your mind. They come out perfectly golden on the outside, tender inside, and ready for any topping your heart desires—balsamic, maple, cheese, you name it!
Ingredients
- 2 teaspoons extra virgin olive oil
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 pound Brussels sprouts
- 3 cloves garlic, thinly sliced (optional, but adds great flavour)
Optional Add-Ons:
- 3 tablespoons grated Parmesan cheese
- 2 teaspoons maple syrup
- 1 tablespoon balsamic glaze or reduced balsamic vinegar
- A light drizzle of pomegranate molasses
Instructions
- Start by trimming the ends of the Brussels sprouts and peeling off any yellow or damaged outer leaves. Slice them in half lengthwise. If you’ve got some oversized ones, quarter those so everything cooks evenly.
- Want extra-tender centers? You can soak the halved sprouts in warm water for about 10 minutes. Totally optional—I skip this when I want them extra crisp throughout.
- Preheat your air fryer to 375°F. While that’s happening, drain the sprouts if you soaked them and gently pat them dry. Toss them in a bowl with olive oil, salt, and pepper until they’re nicely coated.
- Transfer the sprouts to the air fryer basket in an even layer. Let them cook for 5 minutes, then give the basket a good shake. Cook for another 5 minutes, then shake again and add the sliced garlic if using. Finish them off with 2 to 4 more minutes of air frying—just until they’re beautifully browned and crispy.
- At this point, you can serve them just like that (they’re delicious as-is) or dress them up with your favorite toppings. Balsamic, maple, Parmesan—go wild!
Notes
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Reheat: Use the oven at 350°F to bring back the crispiness.
- Freeze? Not ideal. They’ll get a bit mushy once thawed. But if needed, freeze in an airtight 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.
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