Brussels Sprouts in the Air Fryer: The Only Way You’ll Ever Want to Eat Them
Let’s be real—Brussels sprouts have a bad rap. Most people remember them as the mushy, bitter veggies their grandma boiled into oblivion. But what if I told you the air fryer can turn these little cabbages into crispy, caramelized perfection?
No soggy disasters, no weird aftertaste. Just crunchy, savory bites that even picky eaters will devour. If you’ve ever doubted Brussels sprouts, this recipe is your redemption arc.
Ready to make them the star of your dinner table? Good. Let’s go.
Why This Recipe Works
Air fryers are basically magic machines for veggies.
They blast Brussels sprouts with hot air, crisping the outside while keeping the inside tender. No oil bath required—just enough fat to make them addictive. The high heat caramelizes the natural sugars, turning them into crispy-edged, golden bites.
And the best part? You’ll spend less time cooking than you would arguing about whether they’re actually good (spoiler: they are).
Ingredients You’ll Need
- 1 lb Brussels sprouts (trimmed and halved)
- 1–2 tbsp olive oil (or avocado oil)
- 1 tsp garlic powder (because everything’s better with garlic)
- ½ tsp salt (adjust to taste)
- ½ tsp black pepper (freshly ground if you’re fancy)
- Optional: Parmesan cheese, balsamic glaze, or red pepper flakes for serving
Step-by-Step Instructions
- Prep the sprouts. Trim the stems, remove any sad outer leaves, and cut them in half. Toss them in a bowl.
- Season. Drizzle with oil, then sprinkle with garlic powder, salt, and pepper.
Mix until evenly coated.
- Air fry. Spread the sprouts in a single layer in the air fryer basket. Cook at 375°F for 12–15 minutes, shaking the basket halfway.
- Check for doneness. They’re ready when crispy and golden brown. If they’re not, give them another minute (but don’t burn them—we’re not making charcoal).
- Serve. Top with Parmesan, a drizzle of balsamic, or a pinch of red pepper flakes if you’re feeling extra.
How to Store Leftovers
Let’s be honest—leftovers are unlikely.
But if you somehow resist eating the whole batch, store them in an airtight container in the fridge for up to 3 days. Reheat in the air fryer at 350°F for 3–4 minutes to bring back the crunch. Microwaving is an option, but you’ll end up with sad, limp sprouts.
You’ve been warned.
Why You Should Make This Recipe
First, it’s stupidly easy. Second, Brussels sprouts are packed with fiber, vitamins C and K, and antioxidants. Third, they’re a legit crowd-pleaser—even for people who swear they hate veggies.
Plus, the air fryer cuts cooking time in half compared to roasting. Win-win-win.
Common Mistakes to Avoid
- Overcrowding the basket. If you pile them in, they’ll steam instead of crisp. Give them space.
- Skipping the oil. A little fat helps them crisp up.
Don’t be scared of it.
- Underseasoning. Brussels sprouts need salt. Don’t be shy.
- Ignoring the shake. Shake the basket halfway for even cooking. Laziness leads to uneven browning.
Alternatives to Spice Things Up
Bored already?
Try these twists:
- Honey Sriracha: Toss with 1 tbsp honey and 1 tsp Sriracha after cooking.
- Bacon Lovers: Add cooked bacon bits before air frying. Because bacon makes everything better.
- Lemon Parmesan: Finish with lemon zest and grated Parmesan.
FAQs
Can I use frozen Brussels sprouts?
Technically, yes—but thaw and pat them dry first. Frozen sprouts release moisture, so they won’t crisp up as well.
Fresh is best IMO.
Why are my sprouts soggy?
You probably overcrowded the basket or didn’t use enough oil. Also, make sure they’re dry before seasoning. Water is the enemy of crispiness.
Do I need to preheat the air fryer?
Nope.
Most air fryers heat up so fast it’s not necessary. Just toss them in and go.
Can I make these without oil?
You can, but they won’t get as crispy. FYI, a little oil won’t kill you—it’s just 1–2 tbsp for the whole batch.
Final Thoughts
Brussels sprouts in the air fryer are a game-changer.
They’re crispy, flavorful, and take almost zero effort. If you’ve been avoiding these little green guys, this recipe is your wake-up call. Make them.
Eat them. Thank me later.
