Crispy Air Fryer Brussels Sprouts Recipe (Quick, Easy & Perfectly Golden)

Ever notice how Brussels sprouts have a bit of a reputation problem? People either love them or still hold a grudge from that sad, boiled version they suffered through as kids. I sat firmly in the “meh” camp for years—until I met my air fryer. And wow…game changer.

I’m not exaggerating when I say air fryer Brussels sprouts became my most-requested side dish. Friends ask for them. Family expects them. Even my picky neighbor suddenly “likes vegetables now.” So yeah, these sprouts pull some serious weight.

Let me walk you through exactly how I make them, the mistakes I learned the hard way (so you don’t have to), and a few tools I swear by. Think of this like we’re chatting in the kitchen while the air fryer hums away. Sound good?

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Why I Keep Making Brussels Sprouts in the Air Fryer (Over and Over)

I love roasted veggies, but I hate babysitting the oven. The air fryer solves that problem fast.

Here’s why air fryer Brussels sprouts stay on repeat in my kitchen:

• They crisp beautifully without drying out
• They cook in under 15 minutes (yes, really)
• They need very little oil, which feels like a win
• They taste nutty, caramelized, and addictive

Ever wondered why restaurant Brussels sprouts taste so good? High heat + fat + seasoning. The air fryer nails that combo every time.

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The Air Fryer I Personally Use (And Why It Matters)

FYI, not all air fryers cook the same. I learned that after borrowing my sister’s tiny one and wondering why my sprouts looked…sad.

I use the COSORI Pro II Air Fryer 5.8QT because:

• It fits a full pound of Brussels sprouts without crowding
• It heats evenly (no half-burnt, half-soggy sprouts)
• It cleans easily, which matters more than people admit

IMO, basket size matters more than fancy presets when it comes to vegetables.

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Picking the Best Brussels Sprouts (This Actually Matters)

I didn’t always pay attention here, and honestly, I tasted the difference once I did.

What I look for every time:

• Bright green color, no yellowing
• Tight, compact leaves
• Medium size (they cook more evenly)

Skip the giant ones unless you want raw centers. Been there. Regretted that.

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Ingredients You’ll Need (Simple, But Intentional)

I keep this recipe simple because Brussels sprouts already bring flavor.

Main Ingredients

• 1 pound Brussels sprouts
• 1½ tablespoons olive oil
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• ½ teaspoon garlic powder

Optional but Highly Encouraged

• Fresh lemon juice
• Grated Parmesan cheese
• Red pepper flakes
• Balsamic glaze

Sometimes I add bacon bits. Sometimes I don’t. Life is about choices.

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Step-by-Step: How I Make Crispy Air Fryer Brussels Sprouts

Step 1: Prep the Sprouts

I rinse the Brussels sprouts, then dry them thoroughly. Moisture kills crispiness, so I don’t rush this step.

I trim the stems and slice each sprout in half lengthwise. If one looks huge, I quarter it.

Step 2: Season Like You Mean It

I toss the sprouts in a large bowl with olive oil, salt, pepper, and garlic powder.

I make sure every piece gets coated. No dry spots. No oil puddles.

Step 3: Preheat the Air Fryer

I preheat my air fryer to 375°F for about 3 minutes.

Yes, preheating matters. Ever skipped it and wondered why food cooked unevenly? Same.

Step 4: Air Fry to Crispy Perfection

I spread the sprouts in a single layer in the basket.

• Cook at 375°F for 12–15 minutes
• Shake the basket halfway through

By minute 12, I peek. I want deep golden edges, not pale sadness.

Step 5: Finish With Flair

Once they’re crispy, I hit them with:

• A squeeze of lemon
• Parmesan (while hot so it melts)

Sometimes I drizzle balsamic glaze because I’m feeling fancy 🙂

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Common Mistakes I Made (So You Don’t Have To)

I messed this up plenty before getting it right.

Avoid These Like the Plague:

• Overcrowding the basket – steam happens, crisp doesn’t
• Skipping oil completely – sprouts need fat to brown
• Using low heat – higher heat equals better caramelization
• Not shaking halfway – uneven cooking sneaks up fast

Trust me, every one of these leads to disappointment.

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Flavor Variations I Keep in My Back Pocket

Once you nail the base recipe, the fun starts.

My Favorite Twists

• Honey + sriracha for sweet heat
• Smoked paprika + cumin for a savory vibe
• Garlic butter + Parmesan (classic, always works)
• Maple syrup + bacon bits for brunch energy

Ever tried Brussels sprouts for breakfast? Weirdly good.

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Why Oil Quality Makes a Difference

I used cheap oil for years and didn’t think twice. Then I switched.

I now use California Olive Ranch Extra Virgin Olive Oil because:

• It handles high heat better
• It tastes cleaner
• It doesn’t leave bitter notes

You don’t need much, but quality shows up in flavor.

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Serving Ideas That Go Beyond “Side Dish”

I don’t just serve these next to chicken anymore.

Ways I Use Them

• Tossed into grain bowls
• Added to salads while warm
• Stuffed into wraps with hummus
• Paired with eggs for breakfast

Leftovers rarely survive more than a day in my fridge.

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Are Air Fryer Brussels Sprouts Healthy? Yep.

Let’s keep it real—these aren’t “diet food,” but they’re balanced.

Why They Work Nutritionally

• High in fiber
• Rich in vitamin C and K
• Lower oil than oven roasting
• Naturally low-carb

I feel good eating them, which matters.