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Air fryer sweet chili Brussels sprouts with crispy caramelized Brussels sprouts coated in a glossy sweet chili glaze, served as a flavorful spicy vegetable side dish with fresh parsley.
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Air Fryer Sweet Chili Brussel Sprouts - Crispy, Sticky, and Fast

Prep Time10 minutes
Cook Time12 minutes
Total Time22 minutes
Servings: 4 servings

Ingredients

  • 1.5 pounds Brussels sprouts, trimmed and halved
  • 1.5 tablespoons olive oil (or avocado oil)
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon smoked paprika (optional, for a hint of smokiness)
  • 2/3 cup sweet chili sauce (Thai-style)
  • 1 tablespoon low-sodium soy sauce or tamari
  • 1 teaspoon rice vinegar or fresh lime juice
  • 1 teaspoon sriracha or chili-garlic sauce (optional, for extra heat)
  • 1 teaspoon toasted sesame oil (optional, for finish)
  • To garnish: sliced green onions, sesame seeds, and lime wedges

Instructions

  • Prep the sprouts: Rinse, trim the stem ends, and peel off any yellow or damaged leaves. Halve lengthwise. If a sprout is very large, quarter it so everything cooks evenly.
  • Season simply: In a large bowl, toss sprouts with olive oil, salt, pepper, garlic powder, onion powder, and smoked paprika. Make sure every piece gets a light, even coat.
  • Preheat the air fryer: Set to 390–400°F (200°C). Preheating helps you get crispier edges from the start.
  • Arrange in the basket: Spread sprouts in a single layer, cut side down. If your air fryer is small, cook in two batches. Crowding leads to steaming instead of crisping.
  • Air fry: Cook for 10–12 minutes, shaking the basket halfway. You’re aiming for browned edges and fork-tender centers. Add 1–2 minutes if needed for extra char.
  • Mix the glaze: While the sprouts cook, whisk sweet chili sauce, soy sauce, rice vinegar or lime juice, and sriracha (if using). Taste and adjust for sweetness, salt, and heat.
  • Toss to coat: Transfer hot sprouts to a bowl and pour on the glaze. Toss gently until every sprout is glossy. The residual heat will help the sauce cling.
  • Finish and serve: Drizzle with a little toasted sesame oil if you like. Top with green onions and sesame seeds. Serve with lime wedges for a bright squeeze at the table.