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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!

Brussels sprouts in a bowl with cheese

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!

Brussels sprouts in a bowl with a spoon

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.

Air fryer Brussels sprouts in a bowl

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.

Brussels sprouts in an air fryer

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

  1. Trim and halve the Brussels sprouts.
A bowl of cut vegetables in water
  1. (Optional) Soak the sprouts in water for 10 minutes if you’d like them a little softer in the center.
Cut Brussels sprouts in a bowl
  1. Drain and dry the sprouts. Toss them with oil and spices, then add them to the air fryer.
Raw Brussels sprouts in an air fryer
  1. 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.
  2. 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.
Crispy air fryer Brussels sprouts

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

A bowl of crispy vegetables

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

4.60 from 305 votes
The best crispy air fryer Brussels sprouts! Perfect for fast healthy sides. You can customize with garlic, Parmesan, maple syrup or balsamic.

Prep: 10 minutes
Cook: 12 minutes
Total: 22 minutes

Servings: 4 servings

Ingredients
  

FOR THE BRUSSELS SPROUTS:

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.

Video

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

Serving: 1(of 4)Calories: 67kcalCarbohydrates: 10gProtein: 4gFat: 2gSaturated Fat: 1gPotassium: 443mgFiber: 4gSugar: 2gVitamin A: 856IUVitamin C: 96mgCalcium: 48mgIron: 2mg

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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192 Comments

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  1. Thanks for the tip on soaking them. I have an air fryer but its small. Time to upgrade for sure. I fell in love with brussels Sprouts last year and its now my favorite veggie! Crispy and salty YUM!!5 stars

    1. Hi Leanne! I have only used the air fryer for this recipe so you would be experimenting if you decided to use something else. If you try it, let me know!

  2. These were so good! I just got an air fryer and I’m still figuring it out. Soaking them beforehand made them perfect! I topped them off with some parm and lemon juice and they were some of the best I’ve ever made. Thank you!5 stars

  3. Hi Erin,
    This recipe looks great. If my Brussels are frozen can I place them directly in the airfryer or do I need to defrost?

    1. Hi Lindsay, ff 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. Hope you enjoy them!

    2. Hi Lindsay, I just wanted to put my 2 cents in for you….LOL I am currently on my 3rd. Air Fryer. I’m absolutely in love and cook almost everything. The one thing that I love it there is no need to defrost. I take a frozen chicken breast, or frozen wings, pop them in, and cook up a storm. Don’t know if you use Google or not but I’m always asking what temp or how long to air fry something, that I’ve not done b4. Good luck and enjoy!!!!

      And Erin, Your recipe is fantastic….very yummy.
      Renee5 stars

  4. Can’t wait to try these! Thanks for the soaking tip! Cooking brussels for the first time and have no clue what to do. Your recipe and instructions are very helpful! Do you think they would hold up in an air fryer rotating basket?5 stars

    1. Hi Shana! Hope you enjoy them! No I don’t think they would. Brussels sprouts can be delicate and may end up falling completely apart.

    1. I’m sorry this recipe didn’t turn out as you hoped, Liz. Unfortunately, it’s so hard to say what might’ve gone wrong without being in the kitchen with you. The recipe has worked well for me (and other readers), so I truly wish it would’ve been a hit for you too!

  5. This was great!

    I wish I didn’t add the garlic so early though (missed the part about adding it last when looking at ingredients list of tossing it together) but better than we expected with no bitterness either.5 stars

    1. Hi Maria! Yes the temperature would be the same but I’ve never tested the recipe with more than 1 pound, so unsure about the cook time. If you decide to experiment, let me know how it goes!

  6. Great recipe. However cutting off the fat bits is terrible advice. These bits end up being the most delicious and flavour part of the dish.5 stars

    1. I’m so sorry you had trouble with this recipe, Gabby. It’s hard to say what went wrong without being in the kitchen with you.
      I know it’s frustrating to try a new recipe and not have it turn out. I (and many other readers) have enjoyed them, so I really wish they would’ve been a hit for you too!

  7. Texture was perfect according to your directions of soaking and the fry time and temp.

    Needed something more so added a drizzle of soy glaze and nutritional yeast after air frying and they were delicious.4 stars

  8. I did hot water for 8 min instead to dissolve salt and soak it in it before hand. Still came out great.
    I did everything else the same.5 stars

  9. Mine were very dry. Not sure if it’s because I didn’t soak them or should have used more olive oil. Usually I slice, microwave them a few minutes, then sautee in EVOO. Not as healthy I know but the air fryer ones I made were sadly not good.

    1. Hi Betsy! I’m sorry to hear you had trouble with this recipe. Every air fryer is different which is what might of caused yours to be dry but it also sounds like an overcooking situation. Did you check them at the 5 minute mark and the 10 minute mark?

  10. 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.5 stars

  11. 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!! 👍🏾💝5 stars

  12. 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!5 stars

  13. 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’!

  14. 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.1 star

    1. 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.

  15. 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!5 stars

  16. 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 recommended1 star

    1. 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!

  17. Hi! Fail. I soaked for 12 minutes warm water and Cooke for 5 and 5. Outsides crisp but insides tough and hard! Any ideas for next time? Longer cook? Lower or higher heat?
    Thanks! Fingers crossed

    1. Hi Gina, they were to cook for 5 minutes, then you shake them and cook 5 more minutes, then shake them again and cook for 2-4 minutes more. Did you happen to cook them for 2-4 more minutes? Also if the basket is too full, you might need to shake them once or twice more. Hope this helps!

  18. Followed directions exactly, added garlic & gave it a couple more minutes . Served—-hard as a rock, couldn’t eat them. A lot of work for nothing, sorry.

    1. I’m sorry to hear you had problems with the recipe, Maya. It has worked well for myself (and others) and I wished it would of been a hit for you too.

  19. I loved this and so did my friends. Even people who said they hated Brussels sprouts. I served them with salmon. Drizzled teriyaki sauce over the sprouts.5 stars

  20. I thought they were the best I have ever eaten. The secret is soaking them for 10minutes.
    I’m addicted to them.
    Who would have ever thought a Brussel Sprout could be so scrumptious5 stars

  21. I tried this tonight and with my air fryer it only took around 4 minutes then shake then 4 minutes more with the fryer at 370 degrees. My air fryer will not go to 375. 370 or 380 only. I loved these and just ate them all. Great recipe. Thanks5 stars

    1. Sorry to hear that you had trouble with the recipe. The amounts, flavorings and timing have worked well for myself (and others) so I wished it would of been a hit for you too! I know it can be so disappointing to try a new recipe and it not turn out for you.

  22. I was visiting my parents who have an air fryer, I don’t have one at home. I tried this recipe and found the Brussels sprouts seemed to dehydrated at the end. I did follow the recipe but perhaps I did not use enough oil. I am not claiming that this is a bad recipe because I am so unfamiliar with air fryers, I probably did something wrong. I was hoping for crispy and just ended up with dried out. I did the optional soaking for 10 minutes and perhaps that affected them too. I ate them but my dad who has full dentures was unable to eat them because they were dry and tough. With all the positive reviews, if I had an air fryer at home, I would definitely give this recipe another shot.3 stars

    1. Hi Mark! I’m sorry to hear that you had trouble with the recipe. The method and timing has worked well for myself (and others) but I know how frustrating it can be to try a new recipe and not have it work out, so I really wish you would’ve enjoyed it!

  23. Oh my goodness so delicious! I quartered my sprouts as some were big and soaked them as per your suggestion, I’m glad I didn’t miss this step! Used a balsamic drizzle to finish them off…… so yum! I’m new to airfrying and so far loving all these healthy recipes that I’d normally use my whole oven for!5 stars

  24. Your instructions, which I am pasting below, are confusing and sound contradictory.

    “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.”

    1. Hi Susan! I’m sorry I really don’t understand your question. The “optional” instruction is to soak them or not. If you want the middle to be a little more tender, then soak them. If you don’t, then you can skip it. Hope you enjoy it!

  25. Second time I used one of Erin recipes (Air Fried Chicken Breast was the other – which was outstanding and has become a staple). These brussel sprouts came out incredible….crispy outside and soft as a pillow inside… I guess the soaking was the key…..Delicious….Ate way too many, but it’s a veg…so who cares…

    Thanks for the great recipe!!!!5 stars

    1. Hi Donna! Here is a link to all of my recipes for the air fryer: https://www.wellplated.com/category/recipes-by-type/air-fryer/ Hope you enjoy them!

  26. My Daughter bought your cookbook for me when I retired. It has been my best go to. The brussel sprouts are amazing. My kids actually love them!!5 stars

  27. I soaked mine in hot water for 10 minutes, and shook them even more frequently than you suggested, but the edges still burned before the insides were cooked.2 stars

    1. I’m sorry to hear that you had trouble with the recipe, Robin. The method and timing has worked well for myself (and others) but I know how frustrating it can be to try a new recipe and not have it work out, so I really wish you would’ve enjoyed it!

  28. So easy and turns out perfectly every time!I use a sprinkle of garlic salt when I don’t have fresh garlic!5 stars

  29. This method turned out so good! My 9 year old even ate them! I will definitely be using this recipe again.5 stars

  30. So I didn’t soak mine ahead if time, instead I put a little water over them on the second shake. They were dark and Iooked overcooked but absolutely were not! They were seasoned just right. I mixed my seasonings in with the olive oil and basted them before placing in the air fryer. I am not one for olive oil but it gave them the perfect texture. I went in for a taste and we (my daughter and I) ended up eating them straight from the basket! Thanks for sharing….5 stars

  31. Water does not marinate brussels sprouts.
    In fact, water does not marinate anything unless is mixed with other things like vinegar, etc.
    The reason the sprouts get a little more tender is that the water on and inside the layers of leaves heats up and creates steam.
    That is why the centers are softer.

    1. Hi Cynthia, I am a little confused. My post says to soak. It doesn’t say anything about marinating the sprouts. The water is to help soften them, not flavor them. Hope this helps!

  32. Made this today on a whim. Came out great using frozen sprouts. Your hack of letting the sprouts soak 10 minutes made all the difference.5 stars

  33. They were okay….I’ll just stick with old school steamed Brussel Sprouts. Easier and and fool proof.3 stars

  34. This is my new fave way to make Brussels! So much faster and the perfect texture. The balsamic glaze takes them over the top!5 stars

  35. This may be the worst recipe I have ever tried. Followed directions perfectly. The entire family HATED it. Crispy to
    charred on the outside and rock hard on the inside. Garlic slices like bits of bitter charcoal. Something is off with this.

    1. Sorry to hear that you had trouble with the recipe, Karissa. The amounts, flavorings and timing have worked well for myself (and others) so I wished it would have been a hit for you too! I know it can be so disappointing to try a new recipe and it does not turn out for you.

  36. If you like your sprouts tender, you can also put them in the microwave for two or three minutes instead of boiling them. That should be enough to tenderize them.4 stars

  37. Even with the soaking as recommended, the sprouts were still too hard and raw in the middle. And they were small sprouts, too. Will parboil next time.3 stars

    1. I’m sorry to hear you had trouble with the recipe, JP. I know it can be so disappointing to try a new recipe and it does not turn out for you. It has worked well for myself (and others) and I wished it would have been a hit for you too.

  38. These turned out just okay. I did soak them first as recommended. Mine came out somewhat dry and overcooked even after cooking for less than 10 minutes and adding oil before cooking.3 stars

    1. I’m sorry to hear you had trouble with the recipe, Marsha. I know it can be so disappointing to try a new recipe and it does not turn out for you. It has worked well for myself (and others) and I wished it would have been a hit for you too.

  39. What a garbage page. Every time I tried to scroll down it reloaded. Over. And over. And over. What a complete waste of time. Couldn’t even read the recipe. Because every it would just keep reloading. More ads. More pop ups. Gimme a break. Complete waste of time.

    1. I’m truly sorry for any inconvenience the ads caused you, John! I will certainly keep paying close attention to the number of ads and how they load, as I never want them to hinder your ability to view the recipe or the blog post. I do truly appreciate your feedback and apologize again for the inconvenience! Also, there is a quick and convenient “jump to recipe” button that will help you get to the recipe faster and a print button to have the recipe quickly at your fingertips. Hope this helps!

  40. This is the first recipe I’ve made in my new air fryer. They cooked up perfectly! The second batch that I made, I used Italian dressing instead of the olive oil and added dried cranberries, S & P, and mixed well before cooking in the air fryer. Again very yummy results!!5 stars

    1. THIS IS GOING TO BE MY FIRST RECIPE IN MY NEW AIR FRYER!!! HAHAHA

      I was scrolling through the comments for any extra useful tipS and Just had to say something!! I’m excited! Hope all is well!!! Wish me luck!

    1. I’m sorry to hear that you had trouble with the recipe, Paul. The timing has worked well for myself (and others) so I wished it would have been a hit for you too! I know it can be so disappointing to try a new recipe and it does not turn out for you.

  41. Perfect! I did keep them in 2min longer as my air fryer will only do 370 or 380, and I chose 370. The soak trick was genius.5 stars

  42. LOVE this recipe!!! I recommend this recipe to everyone. I was at a house without an air fryer and made it in the oven. Still DELICIOUS!!!5 stars

  43. Hi! Just wanted to leave a positive review as I was shocked by how negative the negative ones were when this is a fantastic recipe. The soaking trick gave me the kind of roasted sprouts I’ve been dying for and never been able to achieve! Well done and thank you! Looking forward to trying the honey and red pepper flakes variation next time :)5 stars

  44. Really wanted to love these, but sadly even after soaking, the sprouts were tough on the inside. The outsides were a mixture of soggy and burnt. Maybe the garlic wasn’t well distributed but they just didn’t do it for me.1 star

    1. I’m sorry to hear you had trouble with the recipe, Rona. I know it can be so disappointing to try a new recipe and it does not turn out for you. It has worked well for myself (and others) and I wished it would have been a hit for you too.

  45. I did the presoak step and still the sprouts were on the harder side. The fix could be cooking the sprouts in boiling water for a few minutes instead of just soaking them.3 stars

  46. I think they’re excellent cooked in the air fryer. Some people do not embrace the yummy texture and flavor that the air fryer imparts to any veggie. Please be kind in your comments. If you’re used to steamed, soggy veggies then by all means that’s the way you should eat them. But don’t criticize others for their different tastes.5 stars

  47. People can be so rude and harsh when posting reviews. Pls remember there’s a human on the other side reading what you write. I found that soaking really helps the middle to get tender. I did have to adjust timing since I had small sprouts. I left out the garlic but added my own miso flavouring after they were cooked but I like the cooking method.5 stars

  48. We just got a new airfryer and thought we’d try to cook Brussel sprouts. I found your recipe, very easy to follow and lots of options. I didn’t soak in water, but I coated them in oil, added seasoning and instead of garlic cloves I used garlic powder. Because of the different sizes of the sprouts, I kept watch that the smaller ones didn’t burn and kept shaking the basket. I did add the Parm at the end and they were perfect!!
    Ppl need to keep in mind that depending on your airfryer, the wattage can be diff, just like a microwave and you should still watch your food as its cooking!
    Anyway we will be repeating this recipe…thanks for the diff options. Very versatile! Cheers!

  49. Exciting recipes, thank you. Please consider those whose air fryers measure temperatures in degrees C only and add the equivalent in the method detail. Thank you5 stars

  50. We have a new air fryer and were having a big dinner and wanted a different veggie dish. We tried this one and it was delish!C5 stars

  51. Omg first time I’ve ever made actual crispy Brussel sprouts! I can’t seem to make them crispy all the way in the oven but this was perfect!

    I made this as a side dish for dinner for a friend (who I think can be a picky eater; she def doesn’t care for veggies though) and she actually told me I made her like Brussel sprouts so this was a hit! Thank you!5 stars

  52. These were great! I usually use frozen Brussel Sprouts, and while they taste great and have little to no prep work, they don’t end up crispy like these did. I’ll definitely try them again; especially if I can find some Sprouts which are in better shape than the ones I used today.5 stars

  53. Nicely brown. I used the soaking method you provided. The sprouts were still al dente. I added one cup of water, to steam until desired tenderness. I appreciate the helpful video, tips and all the notes. I mostly appreciate not providing your “life story”, just to enjoy a recipe. To the point, no fuss, dinner on the table. 😄4 stars

  54. We tried this tonight. I like them softer in the middle so I soaked them. Cooked as instructed and added 2 minutes to the end. Once done drizzled Milanese Gremolata olive oil and rosemary garlic agrodolce over it. It gives it a slight lemon flavor. It was delicious and everyone went back for 2nds.5 stars

  55. This recipe would be much better if you put water in the bottom off the air fryer to add a steam component.3 stars

  56. Instead of olive oil, I tossed the sprouts with the grease left from frying the bacon! The soaking was a game changer :)5 stars

    1. I did something similar! I made a tri tip in the air fryer then immediately cooked the Brussels (still tossed in olive oil and seasonings). When I tossed the basket unnoticed a bit of the drippings coated the sprouts. After cooking they were basically infused in steak flavor haha

  57. This is absolutely SIMPLE DELICIOUSNESS!! I bought my brussel sprouts on a discount, clearance shelf and, since I hadn’t cooked from fresh before, I had serious doubts and concerns. THRILLED with the EASY, YUMMY RESULTS!5 stars