Go Back
Air fryer Brussels sprouts and carrots with crispy roasted vegetables, caramelized edges, and fresh herb garnish
Print Recipe

Air Fryer Brussels Sprouts and Carrots - Crispy, Colorful, and Ready Fast

Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Servings: 4 servings

Ingredients

  • 1 pound Brussels sprouts, trimmed and halved (quarter larger ones)
  • 3 medium carrots, peeled and cut into 1/2-inch coins or sticks
  • 2 tablespoons olive oil (or avocado oil)
  • 1 teaspoon kosher salt (or to taste)
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder (or 2 cloves fresh garlic, minced)
  • 1/2 teaspoon smoked paprika (optional, for depth)
  • 1 tablespoon lemon juice, plus zest from 1/2 lemon
  • 1 to 2 teaspoons honey or maple syrup (optional, for a light glaze)
  • 2 tablespoons grated Parmesan or crumbled feta (optional, for serving)
  • Red pepper flakes, to taste (optional)

Instructions

  • Preheat the air fryer: Set to 380°F (193°C). Preheating helps crisp the edges right away.
  • Prep the vegetables: Trim the stem ends from the Brussels sprouts and remove any wilted leaves. Halve them lengthwise. Peel and slice the carrots into even pieces, about 1/2 inch thick, so they cook at the same rate.
  • Toss with seasonings: In a large bowl, combine Brussels sprouts and carrots with olive oil, salt, pepper, garlic powder, and smoked paprika if using. Stir until everything is evenly coated.
  • Load the basket: Add the vegetables to the air fryer basket in a mostly single layer. A little overlap is fine, but avoid packing it tightly. If your air fryer is smaller, cook in two batches.
  • Cook and shake: Air fry for 12 to 16 minutes total, shaking the basket halfway. Start checking at 10 minutes. You’re looking for deep golden edges on the sprouts and tender carrots you can pierce with a fork.
  • Finish with brightness: Transfer to a bowl. Add lemon juice and zest. If you like a touch of sweetness, drizzle with honey or maple syrup and toss to coat.
  • Add toppings and serve: Sprinkle with Parmesan or feta and a pinch of red pepper flakes, if you like. Taste and adjust salt and pepper. Serve hot.