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air fryer brussels sprouts
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Best Air Fryer Brussels Sprouts for Crispy Veggie Lovers: 7 Easy Steps

Crispy air fryer brussels sprouts with browned edges, tender centers, and easy balsamic or parmesan finishing options.
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Prep Time 10 minutes
Cook Time 14 minutes
Total Time 24 minutes
Servings: 4
Course: Side Dish
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

  • 1 lb Brussels sprouts trimmed and halved
  • 1 to 1.5 tbsp olive oil
  • 3/4 tsp kosher salt or to taste
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 1/4 tsp smoked paprika optional
  • 1 to 2 tbsp balsamic glaze or balsamic vinegar optional
  • 2 to 4 tbsp grated Parmesan optional

Method
 

  1. Pick firm Brussels sprouts with minimal yellowing, trim the stem ends, remove any tired outer leaves, and slice each sprout in half lengthwise.
  2. If some sprouts are very large, quarter them so they cook more evenly.
  3. Rinse if needed, then dry the sprouts very well with a towel.
  4. Toss the sprouts in a bowl with olive oil, salt, black pepper, garlic powder, and optional smoked paprika.
  5. Preheat the air fryer to 375°F for 3 minutes if your model allows it.
  6. Arrange the sprouts in a single layer, cut side down where possible.
  7. Air fry for 8 minutes, then shake the basket well.
  8. Cook 4 to 8 minutes more, until the edges are deeply browned and the thickest sprout is tender.
  9. For extra crunch, raise the heat to 400°F for the last 2 minutes.
  10. Finish as desired: serve plain, toss with 1 to 2 tablespoons balsamic glaze, or toss with Parmesan while hot.
  11. For a thicker parmesan crust, add the cheese and air fry 1 minute more, watching closely.

Notes

  • Dry the sprouts very well, because moisture causes steaming instead of crisping.
  • Do not overcrowd the basket, or the sprouts will soften instead of brown.
  • Starting at 375°F is safer than blasting at 400°F the whole time, because outer leaves can scorch before the centers soften.
  • Shake once halfway so the sprouts brown more evenly.
  • Add balsamic after cooking, not before, or the sugars can burn and the sprouts can turn soggy.
  • Add Parmesan right after cooking, or air fry it for only 1 extra minute if you want a light crust.
  • Store leftovers in an airtight container in the fridge for up to 4 days.
  • Reheat in the air fryer at 375°F for 3 to 5 minutes for the best texture.
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