Brussels sprouts have a bad rep for being bland and mushy, but with this simple air fryer recipe, you’re going to turn any Brussels sprouts hater into a Brussels sprouts lover! The sprouts are perfectly crispy and caramelized, thanks to the air fryer. You won’t even realize you’re eating vegetables.
While you can roast these sprouts in the oven, they come out much crispier in the air fryer with much less oil used. They also take less time to air fry than roasting them in the oven. I love that using the air fryer helps free up precious oven space as well, especially if you’re trying to cook a few things at once, such as my baked cod, vegetarian lasagna, or eggplant parmesan.
Key Ingredients You Need
- Brussels sprouts — When selecting Brussels sprouts at the store, make sure they are bright green and are firm and heavy for their size. You want tightly packed leaves without any dark spots.
- Olive oil — You’ll need some olive oil to coat the Brussels sprouts, so they crisp up in the air fryer. If you do not have olive oil, you can use another neutral oil of your choice, such as avocado oil.
- Balsamic vinegar — I suggest using high-quality balsamic vinegar. You don’t need a lot to make the recipe flavorful. Large cheap bottles of balsamic vinegar may taste more bitter or acidic in comparison.
How to Make Air Fryer Brussels Sprouts
Step 1: Trim the ends of the brussels sprouts and remove the outer leaves.
Step 2: Cut them in half from the stem to the end.
Step 3: In a large mixing bowl, add the prepared brussels sprouts, olive oil, salt, pepper, garlic, and balsamic vinegar. Toss until they are coated evenly.
Step 4: Place the sprouts in the air fryer basket and air fry for 15 minutes at 400 F.
Step 5: Toss the Brussels sprouts by shaking the basket at the halfway mark.
Step 6: Remove the sprouts from the air fryer and place them in a bowl. Toss with the remaining balsamic vinegar to coat. Serve immediately.
Tips For This Recipe
- Try to avoid stacking the Brussels sprouts. The Brussels sprouts will steam instead of crisp up if the air fryer basket is overcrowded. Air fry the Brussels sprouts in batches if needed.
- If air frying in batches and leaves fall off the Brussels sprouts, be sure to remove them, so they don’t burn.
- Air frying time will vary depending on the size of the Brussel sprouts. You’ll need to air fry them longer if your sprouts are bigger.
- Try to select similar-sized Brussels sprouts so they’ll all cook evenly.
- Sprinkle a few tablespoons of freshly grated parmesan cheese over the top of your finished Brussels sprouts for extra flavor.
Frequently Asked Questions
You can use frozen Brussels sprouts if that’s all you have on hand. There’s no need to thaw them beforehand as they’ll become mushy. You won’t be able to cut frozen Brussels sprouts in half, so simply skip that step. They will also be less crispy as they’re frozen. You will also need to add a few additional minutes to the cooking time.
No, you do not have to spray the air fryer basket for this recipe. You already coat the Brussels sprouts in olive oil, so they won’t stick to the basket.
If you have leftover Brussels sprouts, store them in an airtight container in the fridge for up to 4 days. Do not store leftovers in the freezer, as they’ll be mushy when thawed.
I recommend reheating the Brussels sprouts in the air fryer, so they crisp up. Simply add them to the air fryer basket and air fryer at 400 F until they are warmed through.
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Air Fryer Brussels Sprouts
Ingredients
- 1 lb brussels sprouts
- 2 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- 3 cloves garlic minced
- 2 tbsp balsamic vinegar divided
Instructions
- Trim the ends of the brussels sprouts and remove the outer leaves. Cut them in half from the stem to the end.
- In a large mixing bowl, add the prepared brussels sprouts, olive oil, salt, pepper, garlic, and balsamic vinegar. Toss until they are coated evenly.
- Place the sprouts in the air fryer basket and air fry for 15 mins at 400 F, tossing half way through the cooking time.
- Remove the sprouts from the air fryer and place in a bowl. Toss with the remaining balsamic vinegar to coat.
- Serve immediately.
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