Air Fryer Brussels Sprouts (Crispy in 12–15 Minutes)

Easy, healthy, balsamic option with exact time & temperature cues

Hot circulating air + a light olive-oil coating = shatter-crisp sprouts with tender centers you can finish sweet, garlicky, or balsamic.

Why You’ll Love It

• Healthy + fast: Built for Air Fryer Brussel Sprouts Healthy—crisp in ~15 minutes.
• Exact cues: Clear Brussel Sprouts Air Fryer Time And Temperature for basket and oven-style air fryers.
• Olive-oil friendly: Uses pantry Brussel Sprouts In Air Fryer With Olive Oil for golden edges.
• Balsamic-ready: Easy glaze pathway for Air Fry/ Air Fried Brussel Sprouts Balsamic lovers.
• Dinner-flexible: Turn into bowls for Air Fryer Dinner Recipes with quick protein add-ons.

Ingredients (notes only)

Base

• Brussels sprouts (trimmed; halved if large): Smaller = quicker, crispier.
• Olive oil: Just enough to lightly coat—helps browning without sogginess.
• Kosher salt & black pepper: Season assertively.
• Garlic powder (optional): Savory depth that won’t burn like fresh garlic.

Balsamic Finish (optional)

• Balsamic vinegar + maple or honey: Glossy sweet-tang finish added after crisping.
• Parmesan or lemon zest (optional): For a bright, savory pop.

Step-by-Step Instructions

1. Preheat air fryer to 390°F (200°C) (basket) or 400°F (205°C) (oven-style).
2. Dry & cut: Pat sprouts very dry. Halve large ones; leave small ones whole.
3. Season: Toss 1½ lb sprouts with 1–1½ Tbsp olive oil, ¾ tsp salt, ¼ tsp pepper (plus garlic powder if using).
4. Air fry (basket): Cook 12–15 minutes at 390°F (200°C), shake at 8 minutes. Done when cut sides are deep golden with charred spots and centers are tender.
5. Air fryer oven: Middle rack 400°F (205°C) for 14–18 minutes, stirring once at the 9–10 minute mark.
6. Balsamic finish (optional): Immediately toss hot sprouts with 1 Tbsp balsamic + 1–2 tsp maple/honey. Air fry 1 minute to set (watch sugars).
7. Serve: Add Parmesan or lemon zest if desired.

Time & Temp Cheat Sheet (for quick scanning):

• Basket: 390°F (200°C), 12–15 min, shake at 8.
• Oven-style: 400°F (205°C), 14–18 min, stir once.

Pro Tips

• Dry = crisp: After rinsing, towel-dry; water steams, not crisps.
• Don’t crowd: Spread in a single layer; cook in batches if needed.
• Size matters: Mix of whole (small) + halved (large) gives best texture.
• Finish last: Add balsamic or sweet glazes at the end to avoid burning.
• Oven-style tweak: Slightly higher temp and time than basket models.

Variations (mapped to interests)

• Balsamic-Parmesan (Air Fry/ Air Fried Brussel Sprouts Balsamic): Toss hot sprouts with balsamic + maple; finish with Parmesan.
• Lemon-Garlic: Add lemon zest and a squeeze of juice; sub ½ tsp garlic powder.
• Smoky Chili: Paprika + chili flakes for a bold Sprout Recipes spin.
• Dinner Bowl (Air Fryer Dinner Recipes): Serve over quinoa with chickpeas or rotisserie chicken, drizzle with tahini or balsamic reduction.

How to Serve

• Weeknight side: With Honey Garlic Chicken Thighs or simple baked salmon.
• Holiday board: Alongside Cheesy Root Vegetable Gratin and Garlic Parmesan Roasted Green Beans.
• Snack attack: Dip in Greek yogurt + lemon + honey drizzle.

Make Ahead & Storage

• Prep ahead: Trim and halve up to 2 days ahead; store dry and airtight.
• Fridge: 3–4 days. Re-crisp 375–390°F for 3–5 minutes.
• Freezer: Not ideal (texture softens).

FAQs

What oil is best?
Olive oil works great at air-fry temps; avocado oil also fine.

Why are mine soft?
They were wet or crowded. Dry thoroughly and cook in a single layer.

Can I use frozen sprouts?
Yes—thaw, pat very dry, then add 2–3 minutes.

When do I add balsamic?
After crisping; toss and air fry 1 minute so sugars don’t scorch.

Simple Nutrition (estimate, per 1/4 recipe)

~150 kcal • Carbs 12g • Fiber 5g • Sugars 3g • Fat 10g • Protein 4g • Sodium 300mg
Estimates vary by size, oil, and finishers.