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Air fryer crispy Brussels sprouts with golden caramelized Brussels sprouts, crispy browned edges, flaky sea salt, rosemary, and olive oil, served as a healthy vegetable side dish.
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Air Fryer Crispy Brussel Sprouts - Fast, Flavorful, and Perfectly Crunchy

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

Ingredients

  • Brussels sprouts: About 1 to 1.5 pounds, trimmed and halved.
  • Olive oil or avocado oil: 1.5 to 2 tablespoons, enough to lightly coat.
  • Kosher salt: 1/2 to 3/4 teaspoon, to taste.
  • Black pepper: 1/4 teaspoon, freshly ground.
  • Garlic powder: 1/2 teaspoon for savory depth.
  • Onion powder: 1/4 teaspoon (optional, but nice).
  • Red pepper flakes: Pinch for a gentle kick (optional).
  • Balsamic vinegar or lemon juice: 1 to 2 teaspoons for brightness at the end.
  • Honey or maple syrup: 1 to 2 teaspoons for a light glaze (optional, balances bitterness).
  • Parmesan cheese: 2 tablespoons, finely grated, for serving (optional).
  • Equipment: Air fryer, large bowl, knife, cutting board, and tongs.

Instructions

  • Prep the sprouts: Rinse Brussels sprouts. Trim the stem ends and remove any yellow or tough outer leaves. Slice sprouts in half lengthwise. For very large ones, quarter them for even cooking.
  • Dry them well: Pat the sprouts dry with a clean towel. Removing moisture is key to crisp edges and less steaming in the air fryer.
  • Season evenly: In a large bowl, toss sprouts with oil, salt, pepper, garlic powder, and onion powder. Add red pepper flakes if using. Make sure each piece has a light, glossy coat.
  • Preheat the air fryer: Set to 375°F (190°C) for 3 to 5 minutes. A hot basket helps the cut sides caramelize quickly.
  • Arrange in the basket: Spread the sprouts in a single layer, cut side down when possible. A few loose leaves are great—those get extra crispy. Cook in batches if needed to avoid overcrowding.
  • Air fry until crisp-tender: Cook for 8 minutes, then shake the basket or flip with tongs. Continue for 4 to 6 more minutes, until edges are deeply browned and centers are tender when pierced. Total time is usually 12 to 14 minutes.
  • Finish with acid and sweetness: Transfer to a bowl. Toss with balsamic or lemon juice and, if you like, a drizzle of honey or maple syrup. Taste and adjust salt and pepper.
  • Serve hot: Sprinkle with Parmesan if desired and serve right away while the leaves are still crisp.