SPREAD LOVE

Air Fryer Maple Dijon Brussels Sprouts: Crispy, Sweet, and Savory Perfection

Name: Air Fryer Maple Dijon Brussels Sprouts
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 1 pound Brussels sprouts; 2 tablespoons olive oil; Salt and pepper, to taste; 2 tablespoons maple syrup; 1 tablespoon Dijon mustard; 1 teaspoon balsamic vinegar; 2 garlic cloves, minced; Fresh parsley, chopped for garnish

Bright, crisp, and impossibly addictive, these Air Fryer Maple Dijon Brussels Sprouts turn a humble veggie into the star of the plate. In under 30 minutes you get caramelized edges, a tangy-sweet glaze, and a flavor profile that’s both cozy and sophisticated. If you love a good mustard-maple combo, this version pairs beautifully with a dip like creamy Dijon aioli for an extra layer of indulgence.

Why make this recipe
If you’re tired of limp, boring Brussels sprouts that never get crisp, this recipe is perfect because the air fryer gives them a deep roast without oil-soaked sogginess, and the maple-Dijon glaze adds balanced sweetness and tang that makes them craveable even for skeptics.

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

These steps expand on the basic directions so you get reliably crisp, evenly glazed sprouts every time.

Prep the Brussels sprouts

Trim the stem ends and remove any loose or yellow outer leaves. Halve each sprout vertically so the cut side gets the most direct heat and browns nicely.
Pat the halved sprouts very dry with a clean kitchen towel or paper towels — moisture is the enemy of crispness.

Season and oil

Place the dried sprouts in a bowl and toss with 2 tablespoons olive oil, a generous pinch of salt, and freshly ground black pepper. Make sure each sprout is lightly coated but not dripping with oil; too much oil prevents proper browning.

Air-fry until crisp

Preheat your air fryer to 375°F (190°C) if your model requires preheating. Arrange the sprouts cut-side down in an even layer in the air fryer basket; crowding will create steam and reduce crispness.
Air fry for 12–15 minutes, shaking or tossing the basket halfway through to encourage even browning. Look for deeply caramelized edges and a tender interior.

Make the maple-Dijon glaze

While the sprouts are cooking, whisk together 2 tablespoons maple syrup, 1 tablespoon Dijon mustard, 1 teaspoon balsamic vinegar, and 2 minced garlic cloves until smooth and combined. Taste and adjust — add another 1/2 teaspoon balsamic for more tang, or an extra pinch of salt if needed.

Glaze the hot sprouts

As soon as the sprouts are out of the air fryer and still piping hot, transfer them to a bowl and pour the glaze over them. Toss gently but thoroughly so the heat helps the glaze adhere and slightly thicken.

Finish and serve

Garnish with chopped fresh parsley for brightness and serve warm so the glaze is still glossy and the sprouts are at peak texture.

Ingredients

1 pound Brussels sprouts
2 tablespoons olive oil
Salt and pepper, to taste
2 tablespoons maple syrup
1 tablespoon Dijon mustard
1 teaspoon balsamic vinegar
2 garlic cloves, minced
Fresh parsley, chopped for garnish

Directions

Trim and halve Brussels sprouts. Pat dry.
Toss with oil, salt, and pepper.
Air fry at 375°F (190°C) for 12–15 minutes, shaking halfway.
Whisk glaze ingredients: maple syrup, Dijon, balsamic, garlic.
Toss hot sprouts in glaze until coated.
Garnish with parsley and serve warm.

Best Way to Store Air Fryer Maple Dijon Brussels Sprouts

Refrigerator: Store in an airtight container for 3–4 days at 40°F (4°C).
Freezer: Not recommended for best texture; if necessary, flash-freeze on a sheet for 1 hour, transfer to a freezer bag, and keep up to 1 month at 0°F (-18°C). Reheat from frozen in the air fryer at 350°F (175°C) for 8–10 minutes, watching closely to avoid burning.

How to Present Air Fryer Maple Dijon Brussels Sprouts

Serving Suggestions for Air Fryer Maple Dijon Brussels Sprouts

As a side: These sprouts are a natural match for roasted chicken, pork chops, or a simple pan-seared salmon. Their sweet-savory profile complements rich proteins and cuts through fatty sauces.
On a holiday table: Serve them in a shallow bowl garnished with toasted pecans or hazelnuts and extra parsley for color — they hold up well and add a pop of seasonal flavor.
In a bowl meal: Toss them into grain bowls with farro or quinoa, roasted sweet potatoes, a handful of arugula, and a drizzle of tahini or yogurt for contrast.
As an appetizer: Skewer a few glazed sprouts or serve them on a platter with the creamy Dijon aioli on the side for dunking (note: the internal link above appears earlier in the article).

Tips to make Air Fryer Maple Dijon Brussels Sprouts

Q: How do I keep them crisp and not soggy?
A: Patting the sprouts dry before oiling and avoiding overcrowding in the air fryer basket are the two most important steps. Also, toss them as soon as they come out of the air fryer while still hot so the glaze sets quickly and doesn’t steam the sprouts.

Q: Can I make the glaze ahead?
A: Yes — the glaze can be mixed up to 24 hours ahead and refrigerated. Bring it to room temperature before tossing with the hot sprouts to ensure it spreads evenly.

Q: What if my sprouts are large or small?
A: Adjust air-frying time: smaller sprouts may take 10–12 minutes; larger ones may need the full 15 minutes or a touch longer. Use visual cues — strong caramelization on the cut side — rather than the clock alone.

Variation (if any)

Simple substitution: Swap balsamic vinegar for apple cider vinegar for a milder, fruitier tang. Browned butter can replace olive oil for a nuttier flavor if you want a richer finish.

A contrasting idea: For a nutty-crunchy variation, toss the finished glazed sprouts with 1/4 cup toasted pecans and a pinch of smoked paprika. The texture contrast and smoky warmth take the dish in a different direction without changing the core technique.

Why this glaze works
The maple syrup provides caramelized sweetness that balances the naturally bitter, nutty notes of Brussels sprouts. Dijon mustard adds a bright, sharp counterpoint and helps the glaze cling with emulsifying power, while a splash of balsamic contributes a rounded acidity that keeps the flavors lively. Garlic ties everything together with savory depth.

Common pitfalls and how to avoid them

Pitfall: Overcrowding the basket. Solution: Cook in batches if necessary. A single layer allows hot air to circulate and creates crisp edges.
Pitfall: Too much glaze applied too early. Solution: Toss immediately after cooking so the heat sets the glaze without making the exterior soggy.
Pitfall: Burning the glaze. Solution: Don’t return glazed sprouts to the air fryer at high heat; instead toss them at the end and serve immediately.

FAQs

Q: Can I make this without an air fryer?
A: Yes. Roast halved sprouts cut-side down on a rimmed baking sheet at 425°F (220°C) for 20–25 minutes, flipping once halfway. Finish with the same glaze.

Q: How do I reheat leftovers so they stay crisp?
A: Reheat in the air fryer or a hot oven (350–375°F / 175–190°C) for 5–8 minutes. Avoid microwaving, which makes them limp.

Q: Is this recipe vegan?
A: Yes — as written the recipe is vegan (maple syrup, Dijon, balsamic, olive oil). If you add butter or honey as a substitution, it may no longer be vegan.

What to pair with these Brussels sprouts

Proteins: Roast chicken, pork tenderloin, salmon, or a plant-based grain bowl.
Starches: Buttery mashed potatoes, herbed quinoa, or a wild rice pilaf.
Drinks: A crisp white like Sauvignon Blanc or a light Belgian-style ale balances the sweetness and acidity.

Make-ahead and timing strategies

Prep the glaze up to 24 hours ahead and keep refrigerated.
Trim and halve the sprouts a few hours in advance and keep them uncovered on a tray in the fridge to dry slightly; this helps crispness.
If hosting a dinner, air-fry in batches and keep finished sprouts in a warm oven (200°F / 95°C) for up to 20 minutes before glazing and serving.

Nutrition and portioning
One pound of Brussels sprouts typically serves 3–4 people as a side. Nutritionally, Brussels sprouts are high in fiber, vitamins C and K, and low in calories; the glaze adds some sugar and calories from maple syrup, but the dish remains a relatively healthy side.

Short note on equipment
An air fryer with at least a 3–4 quart capacity is suitable. For larger crowds, use a 5–6 quart model or cook in batches. A well-heated air fryer and a non-stick spray or a parchment liner designed for air fryers can reduce sticking; however, avoid paper liners that block air circulation.

Quick dietary swaps

Low-sugar: Reduce maple syrup to 1 tablespoon and add a splash of extra balsamic for acidity.
Paleo: Use maple and olive oil — the recipe is already close to paleo-friendly.
Nut-free: Skip any suggested nut toppings and use toasted seeds instead.

Extra flavor boosters (optional)

A squeeze of fresh lemon right before serving brightens the glaze.
A pinch of red pepper flakes or a dash of smoked paprika adds warmth.
A teaspoon of whole-grain mustard folded into the glaze adds texture and a rustic bite.

Variation ideas in comparison

Classic sweet-tangy (original): Maple syrup + Dijon + balsamic — quick, glossy, balanced.
Savory-herby alternative: Replace maple with a tablespoon of honey and fold in 1 teaspoon chopped fresh rosemary for a savory-herbal edge.

Final plating tips
Serve in a shallow bowl so the glossy glaze shows, or present on a long platter lined with microgreens for a refined look. Garnish with extra parsley and a light sprinkle of flaky sea salt to highlight the glaze’s sweetness.

Conclusion

These Air Fryer Maple Dijon Brussels Sprouts are a dependable, crowd-pleasing side that elevates weeknight dinners and holiday spreads alike — their caramelized edges, tangy glaze, and ease of preparation make them a repeat-worthy recipe. For another take on maple-glazed sprouts with helpful step photos, check out this detailed write-up at Maple Dijon Brussels Sprouts in Air Fryer. If you’re curious about a slightly different maple glaze and step-by-step air fryer instructions, this version is also excellent: Maple-Glazed Brussels Sprouts in the Air Fryer – Veggie Fun Kitchen.