When you catch yourself throwing back healthy vegetables with the loss of self-control usually reserved for potato chips, you know you’ve found a keeper. Air Fryer Brussels Sprouts, you are pure, unbridled, crispy addiction!
I shied away from the air fryer for the first year of its popularity, because I generally loathe to add appliances we don’t need, and I wasn’t convinced I “needed” an air fryer.
Had someone fed me these air fryer Brussels sprouts, I would have jumped on the bandwagon IMMEDIATELY!
(This is the air fryer we ultimately ended up buying and have been pleased with so far.)
Air fryer Brussels sprouts are F-A-N-T-A-S-T-I-C-A-L-L-Y crispy. Beyond crisp!
Another reason I was skeptical of the air fryer is that I’ve had excellent luck making super crispy Brussels sprouts in a regular oven—these Roasted Brussels Sprouts, for example, are wonderful—so I wasn’t convinced the air fryer could do them much better.
I was pleasantly surprised!
In fact, some test batches of air fryer Brussels sprouts crisped so quickly, it took some tweaking (and a special trick) to make sure the centers had a chance to become tender before the outsides burned.
Air Fryer Advantages
An air fryer is essentially a compact countertop convection oven.
- An air fryer cooks food by blowing hot air down and around it, making the foods you air fry crispy in a short amount of time (thank you, Air Fryer Broccoli).
- Air fryers are a delight for making healthy versions of foods that are usually deep-fried, like these Air Fryer French Fries and Air Fryer Tofu.
- If you use a convection oven at home, you might not notice *as* much of a difference with air fryer vegetables versus roasted vegetables, since they work in similar ways.
- An advantage of the air fryer over a convection oven is that it preheats very quickly—in 3 minutes for my model (perfect when I need an Air Fryer Grilled Cheese pronto).
- Between my high-powered convection oven and the air fryer, I found the air fryer does a slightly better job of making food crisp. It even made perfectly tender Air Fryer Pork Chops!
If you’ve been skeptical of Brussels sprouts in the past—even if you’ve gone so far as to resist Bacon Wrapped Brussels Sprouts—the air fryer could be the catalyst that converts you.
Like these Brussels Sprouts Chips, they are brilliantly crispy and addictively salty.
Secrets to Crispy Brussels Sprouts in the Air Fryer
The downfall of many Brussels sprouts recipes is poor texture.
Bad boiled Brussels sprouts have caused many a food trauma. In fact, if you are convinced you don’t like them, my bet is that you were served them this way first.
Even in the oven, Brussels sprouts can turn out soggy. This happens if the pan is too crowded or the heat in the oven isn’t high enough.
This air fryer recipe avoids both pitfalls and ensures your sprouts come out alluringly crisp (not at ALL soggy!) every single time.
- A cooking temperature of 375 degrees F is perfect for air frying Brussels sprouts without burning them.
- Shaking the basket several times throughout will keep the air circulating so that your Brussels sprouts crisp evenly.
Is there such a thing as too crispy?
The biggest challenge I ran into when testing this recipe was making sure the Brussels sprouts had enough time to become tender in the middle before the outsides were charred to the point of being inedible.
While I personally like my Brussels sprouts al dente all the way through, I know that some prefer them softer in the centers. If you are one of the tender hearts, here’s my trick:
- For Brussels sprouts that are crispy outside and more tender inside, soak the Brussels sprouts in water for 10 minutes prior to air frying them.
The soak time tenderizes the sprouts so the middles are softer. Don’t worry, they won’t be soggy! I would never do that to you.
If, like me, you don’t mind some chew to your sprouts, you don’t need to soak the Brussels sprouts prior to cooking.
How to Make Air Fryer Brussels Sprouts
To give the Brussels sprouts flair, I took inspiration from my Roasted Brussels Sprouts with Garlic and added some garlic cloves to the mix.
The garlic gets very dark and crispy, which we adore. Feel free to use the garlic, skip it, or try one of the other variations below.
The Ingredients
- Brussels Sprouts. The green veggie nightmare of many childhoods has reinvented itself as a craveable side dish. These crispy air fryer Brussels sprouts are not only easy and flavorful, but they’re healthy too. Brussels sprouts are packed with fiber, vitamins, and antioxidants.
- Olive Oil. Helps the Brussels sprouts become crispy and delicious. Since this is an air fryer recipe, you do not need as much oil as you do in the oven.
- Salt + Pepper. Sometimes the simplest seasonings are the best.
- Garlic. While optional, fresh garlic is a scrumptious addition.
The Directions
- Trim and halve the Brussels sprouts.
- (Optional) Soak the sprouts in water for 10 minutes if you’d like them a little softer in the center.
- Drain and dry the sprouts. Toss them with oil and spices, then add them to the air fryer.
- Cook for 5 minutes at 375 degrees F, then toss. Cook another 5 minutes, then toss again. Add the garlic (if using), and cook for 2 to 4 more minutes.
- Add any desired toppings, and ENJOY!
Recipe Variations
- Air Fryer Brussels Sprouts with Balsamic. Transfer your cooked Brussels sprouts to a bowl and toss with 1 tablespoon of balsamic vinegar. (Don’t miss this delicious Balsamic Brussels Sprouts recipe!)
- Air Fryer Brussels Sprouts with Bacon. Prepare this Oven Baked Bacon or Air Fryer Bacon, then crumble it over the top of the finished sprouts. (If you love bacon with your Brussels sprouts, be sure to check out these Maple Bacon Brussels Sprouts.)
- Air Fryer Frozen Brussels Sprouts. If using frozen Brussels sprouts, make sure to leave plenty of space between the sprouts in the air fryer basket. You may also need to add a few extra minutes to the cooking time. (For an easy oven method, see my Roasted Frozen Brussels Sprouts.)
- Air Fryer Brussels Sprouts Parmesan. Sprinkle 3 tablespoons of freshly grated Parmesan cheese over the top of your finished sprouts.
- Air Fryer Brussels Sprouts with Feta. Toss the cooked Brussels sprouts with a handful of feta cheese.
- Air Fryer Brussels Sprouts with Honey. For a sweet finish, drizzle 2 teaspoons of honey over the cooked sprouts. For a sweet/spicy variation, add a sprinkle of red pepper flakes.
Storage Tips
- To Store. Refrigerate Brussels sprouts in an airtight storage container for up to 4 days.
- To Reheat. Rewarm leftovers on a baking sheet in the oven or in the air fryer at 350 degrees F.
- To Freeze. The Brussels sprouts will get mushy once thawed, so I don’t recommend freezing them. If you have lots leftover, you can freeze them in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
What to Serve with Brussels Sprouts
Recommended Tools to Make this Recipe
- Air Fryer. The air fryer I own and love.
- Mixing Bowls. These mixing bowls are ideal for prepping the sprouts.
- Measuring Spoons. Easy-to-use magnetic measuring spoons.
The Best Air Fryer
This air fryer does it all! It cooks, crisps, roasts, broils, bakes, reheats, and dehydrates.
Never thought you’d use the words “addictive” and “Brussels sprouts” in the same breath? Involve the air fryer, and you’ll catch yourself saying them together again and again.
Air Fryer Brussels Sprouts
Ingredients
FOR THE BRUSSELS SPROUTS:
- 1 pound Brussels sprouts
- 2 teaspoons extra virgin olive oil
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 3 cloves garlic thinly sliced (optional but delish!)
OPTIONAL TOPPINGS:
- 1 tablespoon balsamic glaze or reduced balsamic vinegar
- Drizzle pomegranate molasses
- 2 teaspoons pure maple syrup
- 3 tablespoons freshly grated Parmesan cheese
Instructions
- Trim off the ends of the Brussel sprouts and remove any brown outer leaves. Cut them in half from stem to end. If any are very large, cut them into quarters from stem to end so that all the pieces are fairly similar in size and cook evenly.
- OPTIONAL—This step makes sure the Brussels sprouts a little more tender in the middle; that said, if you don't mind a firmer sprout, you can skip it—I like my Brussels sprouts firm/tender inside and crispy outside, so I typically skip it—Place the Brussels sprouts in a large bowl and cover with warm tap water. Let sit 10 minutes.
- Preheat the air fryer to 375 degrees, according to the manufacturer's instructions (for my air fryer, that's 3 minutes of preheating).
- Drain the Brussels sprouts and with a towel, lightly pat dry. Wipe out the bowl you used for soaking, then add the Brussels sprouts back to it (if you didn't soak the sprouts, simply place them in a large mixing bowl). Drizzle with the oil and sprinkle with the salt and black pepper. Toss to coat evenly, then add them to your fryer basket.
- Cook the sprouts for 5 minutes, then slide out the basket and shake it to toss the Brussels sprouts to promote even cooking. Cook 5 additional minutes, then slide out the basket again. The Brussels sprouts should look like they are getting nice and crispy and are almost done (if not, let them cook a minute or so longer). Add the garlic cloves and toss to coat once more. Cook 2 to 4 additional minutes, checking and shaking the basket often, until the Brussels sprouts are deeply crisp.
- If adding toppings, transfer the Brussels sprouts to a serving bowl (or wipe out the mixing bowl you previously used) and stir in any desired toppings. Enjoy hot.
Notes
- TO STORE: Refrigerate Brussels sprouts in an airtight storage container for up to 4 days.
- TO REHEAT: Rewarm leftovers on a baking sheet in the oven at 350 degrees F.
- TO FREEZE: The Brussels sprouts will get mushy once thawed, so I don’t recommend freezing them. If you have lots leftover, you can freeze them in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Nutrition
Join today and start saving your favorite recipes
Create an account to easily save your favorite projects and tutorials.
Register
Turned out good!
Hi Ashley! So glad you enjoyed the recipe! Thank you for this kind review!
Very good! Loved the idea to soak in water. Definitely helped with more even cooking all the way through. I do not like the hard centers! Will probably use more garlic next time.
Hi J D! So glad you enjoyed the recipe! Thank you for this kind review!
OMG Yum Yum Yum
Hi Ron! So glad you enjoyed the recipe! Thank you for this kind review!
Yum, yum, YUMMO!! Thanks for the delicious recipe. One of my new favorites.
Hi Carla! So glad you enjoyed the recipe! Thank you for this kind review!
These came out perfect!!! So much faster than the oven, and not a mushy messy. Thank you !!!!
Hi David! So glad you enjoyed the recipe! Thank you for this kind review!
Omg!! These were TDF!! (to die for) 🤤🤤
I will forever hold this brussel sprouts recipe extremely close to my heart ❤️ I followed each step, precisely. Instead of 375° I cooked on 400° and instead of EVOO is used vegetable oil. So so good!! 👍🏾💝
Hi Margaret! So glad you enjoyed the recipe! Thank you for this kind review!
Try sweet chili sauce and porkbelly/bacon!!
Thanks for the feedback Cody!
Erin, Thanks a lot! I have tried a few times to perfect my air fryer brussel sprouts. We have yet to eat them, but Your method – with soaking them for 10 minutes (not heated water) – took care of the problem of avoiding blackened outer leaves (burnt!)! I have a Ninja XL. Now I will look forward to doing more with the fryer.
Cauliflower turned out great, as well as broccoli & prepared potatoes (frozen), as well as french fries (from scratch). I haven’t been as pleased with sweet potatoes in the air fryer. Alas, something more to learn!
Hi Karne! So glad you enjoyed the recipe! Thank you for this kind review!
Hi! I loved the recipe, but I must say that if you like brussel sprouts to have an al dente core, 14 minutes is far too long. I left mine in for 5, a shake, and 5 more and they turned out crispy enough, and the centre has that slight resistance I like.
Keep on cookin’!
Hi W! So glad you enjoyed the recipe! Thanks for your feedback!
Delicious!! Perfect recipe! I just downed them in 5 minutes! Lol
Hi Brooke! So glad you enjoyed the recipe! Thank you for this kind review!
This is awesome, thanks 😊
Hi Zanele! So glad you enjoyed the recipe! Thank you for this kind review!
Sorry, we found the sprouts much too tough, even though I soaked them in boiling water for 15 min and cooked them in the air fryer an extra 5 min (tot 20 min) at a lower temperature. Next time I might try cooking them for longer on a much lower heat.
I’m sorry to hear this wasn’t to your liking Lucie. Myself (and others) have enjoyed the recipe as is, so I wished it would of been a hit for you. We all have different taste, so definitely feel free to cook them as long as you would like.
I steamed them for about 3 min, and used both balsamic and maple syrup (1 tsp each) with the garlic.These were seriously delicious and seriously outdid everything else in my plate. Hubby wanted more. Will definitely make again!
Hi Deborah! So glad you enjoyed the recipe! Thank you for this kind review!
Really good and easy!
Hi Susan! So glad you enjoyed the recipe! Thank you for this kind review!
These came out perfect.
Hi Cris! So glad you enjoyed the recipe! Thank you for this kind review!
This is an amazing recipe! Easy and flavorful!
I’m so happy that you enjoyed it, Melba! Thank you for sharing this kind review!
Cooked per recipe without soaking with water. Worst Brussels sprouts I’ve ever had. These are more than “al dente”. These are basically raw inside and charred outside. Not recommended
I’m sorry this recipe didn’t turn out as you hoped. I (and many other readers) have really enjoyed it, so I wish it would’ve been a hit for you too!