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Learn how to make perfectly tender Brussels Sprouts in the Air Fryer with irresistibly crisp, crunchy outsides and soft insides.
In this recipe, we’re seasoning Brussels sprouts with salt, then adding a little minced garlic in the final few minutes of cooking. Enjoy them as is, drizzled with balsamic glaze, or dipped in your favorite sauces like homemade spicy mayo or creamy garlic aioli.
The Air Fryer Knows How to Make Ultra-Crispy Brussels Sprouts
An air fryer is essentially a super efficient compact countertop convection oven. It’s my go-to kitchen gadget for cooking healthier versions of foods that are usually deep-fried, like Air Fryer sweet potato fries or crunchy Air Fryer coconut shrimp. It’s also my favorite way to make perfect, shatteringly crisp Brussels sprouts. While I also like to roast Brussels sprouts in the oven, air frying is quicker, easier, and guarantees an extra layer of crispy goodness.
Enjoy!
Table of contents
Jessica’s Pro Tip
Soak Your Brussels Sprouts
For Brussels sprouts that are perfectly crisp on the outside and tender on the inside, soak them in cold water for 10-15 minutes before air frying. As they soak, water will seep between the leaves. As they cook, this moisture turns to steam, helping to soften the insides and eliminate any raw, bitter taste.
Step by Step Instructions
This is how I make Brussels sprouts using my COSORI Air Fryer. I prefer my Brussels sprouts to have super tender inside and crispy outsides with sweet caramelized edges. If my Brussels sprouts are especially large, I will pre-soak them in cold water for about 10 minutes before air frying. This is optional.
Included in the recipe card below you’ll find instructions for making easy homemade balsamic reduction. Give it a try or check out some recipe variations in the section below.
- Prepare the Brussels sprouts: Trim the ends and remove any loose outer leaves. Cut in half, or in quarters, if they are especially large. Soak in cold water for 10 minutes (optional), then drain and pat dry with paper towels.
- Transfer the prepared Brussels sprouts to a large mixing bowl. Toss with olive oil, salt, and black pepper (if desired). For more flavor, sprinkle with a little onion powder, garlic powder, or smoked paprika.
- Heat your air fryer to 400°F and spray the basket with non-stick cooking spray. Add the prepared sprouts and air fry for 15 minutes, gently tossing or shaking the air fryer basket at least once or twice during cooking. In the final 2 minutes, stir in the minced garlic. Cook until golden brown and fragrant.
- Remove from the air fryer and garnish with red chili flakes, additional salt and black pepper, and fresh lemon juice, if desired.
Recipe Variations
It’s quite impressive the many ways that Brussels sprouts can be dressed up – or down! Here are some of my favorite ways to jazz up this small, leafy green.
- Parmesan and Balsamic Brussels Sprouts: A restaurant not far from my house makes amazing Brussels sprouts fried with balsamic vinaigrette, Parmesan cheese, and lots of garlic. The Parm and garlic are added in the final few minutes of cooking to prevent burning.
- Bacon Brussels Sprouts. Cook and crumble oven-baked bacon or Air Fryer bacon over the top of your cooked Brussels sprouts for a delicious smoky finish.
- Creamy Tahini Brussels Sprouts. Swap the roasted Brussels sprouts and sweet potatoes for Air Fryer Brussels sprouts and drizzle with homemade tahini sauce, lemon juice, and red pepper flakes.
Serving Ideas
Brussels sprouts are incredibly versatile. They’re one of my favorite weeknight side dishes to serve with juicy baked chicken breasts, tender baked pork chops or oven-roasted pork loin, but work just as well as a flavorful party appetizer or snack with dips like garlic aioli or whipped feta dip. Just last week I served them for dinner with:
Frequently Asked Questions
Frozen Brussels sprouts will take about 18-20 minutes in a 400°F (200°C) air fryer. There’s no need to thaw them before cooking. Lightly spray with olive oil and season with salt, then air fry, shaking or stirring the basket halfway through cooking.
No, you don’t have to, but if crispy, caramelized, and flavorful Brussels sprouts are what you’re after, it’s definitely the way to go. Halved Brussels sprouts cook more quickly and evenly, allowing the cut sides to caramelize and the outer edges to become deliciously brittle. Whole Brussels sprouts will take longer (about 18-22 minutes) to cook and may not cook evenly (even after soaking).
The best way to reheat leftover Brussels sprouts is in the air fryer or oven. For the air fryer, preheat it to 375°F and arrange the sprouts in a single layer in the basket. Heat for about 3 to 5 minutes, shaking once halfway through. For the oven, preheat it to 400°F and bake for 5 to 7 minutes, or until they’re hot. In both cases, I like to spray the top of the Brussels sprouts with a little olive oil before reheating. This helps the edges get nice and crisp.
More Air Fryer Favorites
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Easy Air Fryer Brussels Sprouts Recipe
Ingredients
- 1 pound Brussels Sprouts, ends trimmed, outer leaves removed, cut in half lengthwise
- 2 tablespoon olive oil, divided
- ½ teaspoon salt
- 3 cloves garlic, sliced or minced
- ⅓ cup balsamic vinegar
- 2 tablespoon lemon juice, plus more for serving
- ½ teaspoon red pepper flakes, optional
Instructions
- Set your air fryer to 400°F (200°C).
- Transfer the trimmed and halved Brussels sprouts in a large bowl. Add 1 tablespoon olive oil and ½ teaspoon salt, then toss well to coat.
- Transfer the Brussels sprouts to the air fryer basket and arrange them in a single layer. Cook for 15 minutes, shaking the basket or stirring the sprouts halfway through (at about 7–8 minutes).
- With approximately 2-3 minutes remaining, add the garlic and continue to cook until the time is complete and garlic is fragrant and golden brown.
- Make the Balsamic Reduction (Optional): Add the balsamic vinegar to a small saucepan over medium heat. Simmer until thickened, and slightly syrupy (reduce heat to prevent it from burning). At the end of cooking, whisk in the remaining tablespoon of olive oil and 2 tablespoons of lemon juice. Remove from heat and set aside.
- Transfer the crispy Brussels sprouts to a serving platter. Drizzle with the balsamic reduction. Sprinkle with red pepper flakes and a squeeze of fresh lemon juice, if desired.
Notes
- I used my COSORI Air Fryer for this recipe and all Air Fryer recipes on this website. For easier clean-up, I like to line my air fryer basket with these reusable silicone liners.
- Optional: To get Brussels sprouts that are extra crisp on the outside and tender inside, soak them in cold water for 10–15 minutes before air frying. The water seeps between the leaves and, as the sprouts cook, turns to steam—softening the centers and removing any raw or bitter flavor.
- This recipe is gluten-free, vegan, low-carb, and keto-approved!
- For a sweeter balsamic glaze, add 1 teaspoon of honey, maple syrup, or sugar to the balsamic reduction (not vegan if using honey).
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days. I have not tried freezing cooked Brussels sprouts so I can’t guarantee their taste and texture after thawing.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
