Prep the sprouts: Rinse and pat dry. Trim the tough stems, remove any yellowed leaves, and halve lengthwise. For very large sprouts, quarter them so everything cooks evenly.

Season: In a bowl, toss sprouts with 1–1.5 tablespoons oil, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and 1/2 teaspoon garlic powder. The leaves should be lightly coated, not dripping.

Preheat the air fryer: Heat to 375°F (190°C) for 3 minutes. A preheated basket helps crisp the cut sides fast.

Load the basket: Arrange sprouts cut-side down in a single layer. A little overlap is fine, but avoid piling. Work in batches if needed.

Air fry: Cook 8–10 minutes, shaking the basket or tossing halfway. Start checking at 8 minutes. You’re looking for deep browning on the edges and a tender center.

Taste and finish: Season to taste with more salt and pepper. For a bright finish, toss with 1–2 teaspoons balsamic or a squeeze of lemon. For sweet heat, add a drizzle of honey and a pinch of red pepper flakes.

Optional add-ons: Sprinkle with parmesan while hot so it melts slightly. If using bacon, air fry chopped bacon first at 375°F until crisp, remove, then cook sprouts in the rendered fat and toss together at the end.

Serve right away: They’re best hot, when the leaves are shatter-crisp and caramelized.