Air Fryer Brussels Sprouts Recipe

Make Air Fryer Brussels Sprouts Recipe for crispy, caramelized sprouts with balsamic and lemon in about 27 minutes.

Ingredients

• 1 pound (450 g) fresh Brussels sprouts, rinsed, trimmed, and halved lengthwise (quarter any very large sprouts)
• 2 tablespoons (30 ml) extra-virgin olive oil
• 1 tablespoon (15 ml) balsamic vinegar
• 1/2 teaspoon (2 g) kosher salt, plus more to taste
• 1/4 teaspoon (0.5 g) freshly ground black pepper
• 1/4 teaspoon (0.8 g) garlic powder
• 2 tablespoons (10 g) finely grated Parmesan cheese (optional, for serving)
• 1 teaspoon (2 g) finely grated lemon zest (optional, for serving)
• 2 teaspoons (10 ml) fresh lemon juice (optional, for serving)
• 1/4 teaspoon (0.3 g) red pepper flakes (optional, for serving)

Instructions

Step 1: Trim and halve the Brussels sprouts

Work over a large matte grey ceramic mixing bowl: rinse each Brussels sprout under cool running water, trim the stubborn stem ends, peel away any yellowed outer leaves, and cut every sprout in half lengthwise (quarter any very large ones so pieces are uniform). Place the trimmed, halved sprouts into the matte grey bowl so they sit cut-side-up and are ready for drying and seasoning.

Step 2: Thoroughly dry and season until glossy

Use clean kitchen towels or paper towels to pat the sprouts completely dry—no visible surface moisture—then return them to the same matte grey bowl. Add 2 tablespoons extra‑virgin olive oil, 1 tablespoon balsamic vinegar, 1/2 teaspoon kosher salt, 1/4 teaspoon fresh ground black pepper, and 1/4 teaspoon garlic powder. Toss gently but thoroughly with a wooden spoon (resting on the rim when done) until the cut sides and outer leaves are evenly coated and the sprouts look glossy without pooling oil. If any pieces look dry, scrape the bottom of the bowl to redistribute the seasoning.

Step 3: Preheat and arrange in a single layer for maximum browning

Preheat the air fryer to 380°F (193°C) for a few minutes; meanwhile, arrange the seasoned sprouts into the air fryer basket in a single layer, cut sides facing down as much as possible. Do not overcrowd—use two batches if necessary—so each piece has exposure to hot circulating air and can brown. The composition should show the careful, intentional layout of each halved sprout, cut-sides down, spaced for crisping.

Step 4: Midway shake and finish until deeply golden and crisp

After the initial 8 minutes of cooking, pull the basket just enough to shake or use tongs to turn the sprouts, bringing less-browned pieces to the edges. Return them to finish (another 4–7 minutes) until cut sides are deeply golden brown, some outer leaves are loose and darkened, and the centers are tender when pierced. Transfer the hot sprouts to a heatproof serving bowl so they rest briefly and release steam—notice the contrast of glossy caramelized cut-sides and papery crisp leaves.

Step 5: Toss with bright finishing accents and serve immediately

While still very hot, sprinkle 2 tablespoons finely grated Parmesan, 1 teaspoon finely grated lemon zest, 2 teaspoons fresh lemon juice, and 1/4 teaspoon red pepper flakes over the sprouts in the serving bowl; toss gently with the wooden spoon to coat. Taste and add a tiny pinch more kosher salt if needed. Serve immediately in a shallow oval white ceramic serving bowl so the crisped leaves and golden cut-sides sit layered and glistening, ready to eat.

Notes

• Dry the sprouts thoroughly before seasoning to ensure maximum browning.
• Do not overcrowd the air fryer basket; cook in batches if necessary.
• Finish with lemon zest and Parmesan just before serving for the brightest flavor.