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Air Fryer Brussels Sprouts: The Crispiest, Easiest Recipe

Name: Air Fryer Brussels Sprouts: The Crispiest, Easiest Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 1 pound Brussels sprouts, trimmed and halved (or quartered if large); 2 tablespoons olive oil; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 1/4 teaspoon smoked paprika; 1/4 teaspoon salt, or more to taste; 1/4 teaspoon black pepper, or more to taste; Optional: 1 tablespoon balsamic glaze, for drizzling; Optional: 1/4 cup grated Parmesan cheese, for topping; Optional: Pinch of red pepper flakes, for heat

These air fryer Brussels sprouts roast up super crispy on the outside and tender inside in just 15–20 minutes — a foolproof side anyone can make on a weeknight. With a handful of pantry spices and optional finishing touches like balsamic glaze or Parmesan, this recipe turns a humble vegetable into something you’ll crave. If you like fast air-fryer snacks, check out a sweet twist I tried with air fryer apple fritters for dessert after dinner.

Why make this recipe
If you’re tired of soggy, bitter Brussels sprouts or spending forever to get them caramelized, this recipe is perfect because the air fryer concentrates heat and circulates it to create crunchy edges quickly while keeping the centers tender. The simple spice blend enhances natural sweetness without overpowering the sprouts, and the whole method is fast, low-fuss, and reliably tasty every time.

Ingredients

1 pound Brussels sprouts, trimmed and halved (or quartered if large)
2 tablespoons olive oil
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon smoked paprika
1/4 teaspoon salt, or more to taste
1/4 teaspoon black pepper, or more to taste
Optional: 1 tablespoon balsamic glaze, for drizzling
Optional: 1/4 cup grated Parmesan cheese, for topping
Optional: Pinch of red pepper flakes, for heat

Directions

Prepare Brussels Sprouts: Wash, trim ends, and halve or quarter Brussels sprouts. Dry thoroughly.
Season: In a bowl, toss Brussels sprouts with olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper. Adjust seasoning to taste.
Air Fry: Preheat air fryer to 400°F (200°C). Arrange Brussels sprouts in a single layer in the air fryer basket.
Cook: Air fry for 15–20 minutes, flipping halfway through, until tender and browned. Shake the basket halfway through.
Serve: Transfer to a bowl. Drizzle with balsamic glaze, sprinkle with Parmesan cheese, and/or add red pepper flakes, if desired. Serve immediately.

Step-by-Step Guide to Making Air Fryer Brussels Sprouts

Trim and halve for even cooking
- Cut off the woody stem ends and slice the sprouts in half through the stem. Large ones can be quartered so all pieces cook evenly. This also exposes more surface area so the outer leaves crisp up.
Dry thoroughly
- After washing, pat the sprouts dry with a clean kitchen towel or use a salad spinner. Excess water will steam them instead of crisping them.
Toss with oil and spices
- Use a small amount of oil — about 2 tablespoons for a pound — to coat the sprouts lightly. The oil promotes browning. The garlic and onion powders give savory depth while smoked paprika adds warmth and color.
Preheat and arrange in a single layer
- Preheat your air fryer to 400°F (200°C). Arrange sprouts cut-side down if possible; this helps them caramelize. Avoid overcrowding. Work in batches if necessary so air can circulate around each piece.
Air fry and shake/flip halfway
- Cook 15–20 minutes, checking at 12 minutes if your air fryer runs hot. Give the basket a shake or use tongs to flip the sprouts halfway so all sides brown evenly.
Finish and serve immediately
- Once they’re deeply golden with crispy edges, transfer to a serving bowl. Finish with optional balsamic glaze for tangy sweetness, a sprinkle of grated Parmesan for richness, or a pinch of red pepper flakes for heat.
Reheat or store as needed (see storage section below)
- For leftover Brussels sprouts, reheat in the air fryer at 350°F for 4–6 minutes to re-crisp.

Why these details matter: getting crisp, caramelized edges is all about dryness, oil distribution, and airflow. The air fryer’s circulating hot air gives you deep browning in a fraction of the time of oven roasting.

What makes this recipe special

This technique transforms Brussels sprouts from bland to brilliant by locking in a tender interior while coaxing maximum caramelization on the outside. The spice combo is balanced — garlic and onion powder build savory backbone, smoked paprika adds complexity, and the optional balsamic or Parmesan provide a finishing note that elevates the sprouts to side-dish superstar status.

Serving Suggestions for Air Fryer Brussels Sprouts

Pair them with roasted or grilled chicken for a simple dinner.
Add them to grain bowls with farro or quinoa, a squeeze of lemon, and toasted nuts for crunch.
Serve alongside pork chops or a pan-seared steak — the acid of the balsamic glaze cuts through rich meats nicely.
Toss into pasta with olive oil, lemon zest, and Pecorino Romano for a quick vegetarian main.
Place warm sprouts on top of a salad for an instant upgrade: they add warmth, texture, and savory depth.

Best Way to Store Air Fryer Brussels Sprouts

Refrigerator: Store in an airtight container for up to 3–4 days at 35–40°F (2–4°C).
Freezer: Not recommended for best texture, but if needed freeze in a single layer on a tray, then transfer to a freezer bag for up to 1 month; reheat in air fryer to revive crispness.
Reheating temperature: Re-crisp in the air fryer at 350°F (175°C) for 4–6 minutes until warmed through and edges are crispy again.

Tips to make Air Fryer Brussels Sprouts

Q: How do I keep them crisp after cooking?
A: Serve them immediately. If you must hold them, place on a wire rack so steam doesn’t collect underneath. Avoid covering them tightly.

Q: Can I use spray oil instead of tossed oil?
A: Yes, a light spray is fine for even coating, but make sure you still have enough to promote browning. Too little oil will reduce crispness.

Q: How do I prevent burning?
A: If the outsides brown too quickly before the inside is tender, lower the temperature to 375°F and add 2–3 more minutes of cooking time, or pre-cut the larger sprouts smaller so they cook through faster.

Q: Best way to get the cut side browned?
A: Place the sprouts cut-side down in the preheated basket for the first half of the cook time; this maximizes caramelization.

Variations

Balsamic-Maple Glaze (paragraph): For a sweeter, sticky finish, toss the cooked sprouts with a mixture of 1 tablespoon balsamic glaze and 1 teaspoon maple syrup while they’re hot. The glaze clings to the browned surfaces and adds a pleasing contrast to the savory spices.
Spicy-Parmesan (bullets):
- Add a pinch (or more) of cayenne or red pepper flakes to the spice mix before cooking for heat.
- Finish with 1/4 cup freshly grated Parmesan for a salty, nutty finish that pairs especially well with the smokiness of the paprika.

Troubleshooting and technique notes

Too soggy? Make sure the sprouts are dry before oiling. Patting them completely dry and using enough space in the basket are keys to crispness.
Too brown on top but hard inside? Reduce the cooking temperature slightly and cut sprouts smaller so heat penetrates.
Uneven browning? Work in a single layer and shake or flip halfway. If some pieces are much larger, quarter them so they cook uniformly.

Frequently Asked Questions

Q: Can I make these in a convection oven instead?
A: Yes. Preheat to 425°F and roast on a single layer sheet pan for 18–25 minutes, flipping halfway, until crisp and browned.

Q: Do I have to use smoked paprika?
A: Smoked paprika adds a subtle smoky depth, but regular paprika or a pinch of cumin can substitute if you prefer.

Q: Are Brussels sprouts healthy?
A: Yes — they’re high in fiber, vitamin C, vitamin K, and antioxidants. This recipe keeps them nutritious while adding flavor with minimal oil.

Q: How large should the sprouts be for halving vs. quartering?
A: Halve medium sprouts; if a sprout is larger than a golf ball, quarter it so pieces cook evenly.

Q: Can I add bacon or pancetta?
A: Absolutely. Crisp small bacon pieces separately or in the air fryer first, then toss with sprouts after cooking so the bacon stays crunchy.

Q: What’s the best way to season for kids who don’t like strong flavors?
A: Keep it simple — olive oil, a pinch of salt, and a light dusting of garlic powder. Finish with a light drizzle of honey if they prefer sweetness.

Final plating and presentation tips

For a rustic look, mound hot sprouts in a shallow bowl, drizzle the balsamic glaze in a loose zigzag, then finish with a dusting of Parmesan and a few red pepper flakes for color.
For a more refined presentation, arrange sprouts cut-side up on a platter and sprinkle with finely chopped toasted almonds or pine nuts for crunch.
If serving at a holiday table, toss with pomegranate arils just before serving for a festive color and a burst of brightness.

Conclusion

Air fryer Brussels sprouts are a go-to side — fast, versatile, and consistently crisp when you follow a few simple rules about drying, spacing, and flipping. For a quick visual guide and additional tips, watch CJ Eats’ helpful video on air fryer Brussels sprouts in case you want another demonstration of technique: CJ Eats’ Air Fryer Brussels Sprouts video. And if you’re curious about another tested recipe for fast, crispy sprouts with slightly different timing and tips, see the recipe and notes at WellPlated’s Air Fryer Brussels Sprouts for extra inspiration.