Ingredients
- 1½ lb (680 g) Brussels sprouts, trimmed and halved
- 1 Tbsp olive oil
- ¾ tsp kosher salt
- ¼ tsp black pepper
- ½ tsp garlic powder (optional)
- 1 Tbsp balsamic vinegar (optional, for finish)
- 1 tsp maple syrup (optional, for finish)
- lemon wedges (optional for serving)
- ¼ cup grated Parmesan (optional)
- toasted almonds or pumpkin seeds (optional)
Equipment
- air fryer (basket or oven model)
- mixing bowl
- tongs or spatula
- measuring spoons
- serving bowl
Method
- Preheat air fryer to 390°F (200°C) for 3 minutes.
- Pat Brussels sprouts dry. Toss with olive oil, salt, pepper, and garlic powder (if using).
- Arrange sprouts cut-side down in the air fryer basket. Air fry for 8 minutes.
- Shake basket and cook 4–6 minutes more until deep golden and tender.
- For a maple-balsamic finish, toss hot sprouts with vinegar and maple syrup, then air fry 1 additional minute to set the glaze.
- Serve hot with optional lemon wedges, Parmesan, or toasted nuts/seeds.
Nutrition
Calories: 150kcalCarbohydrates: 13gProtein: 5gFat: 10gSaturated Fat: 1.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 370mgPotassium: 610mgFiber: 5gSugar: 6gVitamin A: 1320IUVitamin C: 95mgCalcium: 60mgIron: 1.5mg
Notes
Air-fryer oven: 400°F (205°C), middle rack — 10 minutes, rotate, then 5–7 minutes more.
Frozen sprouts: Thaw and pat dry; add 2–3 minutes to cook time.
No maple? Use ½ tsp honey or skip for a sharper balsamic flavor.
Extra crispy: Use only 1 Tbsp oil per pound and avoid overcrowding.
Alternate Methods:
• Oven: Roast at 425°F (220°C) 18–22 min, flipping once; drizzle with balsamic after.
• Skillet: Sear over medium-high in 1 Tbsp oil 6–8 min until charred; finish with balsamic off heat.
• Slow Cooker: Not recommended for crisping; use only to hold warm.
Frozen sprouts: Thaw and pat dry; add 2–3 minutes to cook time.
No maple? Use ½ tsp honey or skip for a sharper balsamic flavor.
Extra crispy: Use only 1 Tbsp oil per pound and avoid overcrowding.
Alternate Methods:
• Oven: Roast at 425°F (220°C) 18–22 min, flipping once; drizzle with balsamic after.
• Skillet: Sear over medium-high in 1 Tbsp oil 6–8 min until charred; finish with balsamic off heat.
• Slow Cooker: Not recommended for crisping; use only to hold warm.
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