Air Fryer Brussels Sprouts
Made it? Rate this recipeHalved Brussels sprouts air fried until crisp and charred at the edges, then drizzled with balsamic glaze and finished with grated parmesan. A quick side served in a bowl.
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Step-by-Step Instructions
Trim and halve the sprouts
Rinse the Brussels sprouts and dry them well. Trim the woody stem ends and pull off any yellow or damaged outer leaves. Cut each sprout in half through the stem; quarter any very large ones so the pieces are similar in size.
Chef's Tips
- ›Keep loose leaves; they crisp into crunchy chips in the air fryer.
- ›Similar-sized pieces cook evenly.
Season
Toss the sprouts and any loose leaves in a bowl with the olive oil, garlic powder, salt, pepper and red pepper flakes if using, until every piece is lightly coated.
Chef's Tips
- ›Make sure the cut sides are well oiled; that is where the char develops.
- ›Dry sprouts take on oil and seasoning better than wet ones.
Air fry until charred
Preheat the air fryer to 375°F (190°C). Spread the sprouts in the basket in a single layer, cut side down where you can. Air fry for 14 to 18 minutes, shaking the basket halfway, until the outsides are browned and crisp with dark charred edges and a knife slides easily into the centers.
Chef's Tips
- ›If the basket is crowded, cook in two batches for crisp results.
- ›Loose leaves brown first; that dark color is flavor, not a mistake.
Finish with balsamic and parmesan
Transfer the hot sprouts to a serving bowl. Drizzle with the balsamic glaze and scatter the grated parmesan over the top so it softens slightly in the heat. Serve straight away.
Chef's Tips
- ›Add the glaze after cooking; its sugars burn quickly in the air fryer.
- ›A final grind of black pepper is a good finish.
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About This Recipe
What is this dish?
Air fryer Brussels sprouts are halved sprouts cooked in hot circulating air until crisp and charred outside and tender inside, then finished with sweet-tart balsamic glaze and salty grated parmesan.
Why you'll love it
The air fryer gives the sprouts crisp, caramelized edges in about 15 minutes, and the balsamic and parmesan turn a simple vegetable into a side that feels finished.
When to serve
Serve alongside roast chicken, pork chops, steak or salmon, or as part of a holiday spread when oven space is short.
Quick tips
Halve evenly, oil well, cook in a single layer, shake once, then glaze and add cheese after cooking.
Ingredient Highlights
Brussels sprouts
Look for small to medium, tightly closed, bright green sprouts. Smaller ones tend to be sweeter and cook more evenly.
Balsamic glaze
Reduced balsamic vinegar is thick and syrupy, adding sweetness and acidity that complement the charred sprouts.
Parmesan
Finely grated parmesan adds a salty, savory finish and melts slightly over the hot sprouts.
Substitution Options
Leave out the parmesan or use a vegan parmesan-style cheese for a vegan, dairy-free version. Pecorino Romano can replace parmesan for a saltier, sharper finish. Swap balsamic glaze for a drizzle of honey and lemon juice, or maple syrup and a little Dijon mustard. Avocado oil can be used instead of olive oil.
Chef's Tips
Techniques that separate good from great
Make your own balsamic glaze
Simmer 1/2 cup (120ml) balsamic vinegar in a small saucepan over medium-low heat for 8 to 12 minutes until reduced by about half and syrupy enough to coat a spoon. It thickens more as it cools. Stir in 1 teaspoon honey if you like it sweeter.
Smash the halves for extra crunch
For more crisp edges, cut the sprouts into quarters instead of halves. More cut surfaces means more browning, though they cook a couple of minutes faster.
Nutrition Facts
Per serving · Estimated values
* Estimated per serving based on a 2,000 calorie diet.
Equipment Needed
- Air fryer
- Chef's knife and cutting board
- Mixing bowl
- Microplane or fine grater
Kitchen tools for this recipe
The equipment this recipe is cooked with.
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Quick Tips
- Dry the sprouts well after rinsing so they roast rather than steam.
- Cook in a single layer; crowding gives soft, pale sprouts.
- Shake halfway for even browning on all sides.
- Add balsamic glaze and cheese after cooking, not before.
Recipe Variations
Different ways to make this dish your own
Bacon Brussels Sprouts
Add 3 slices of chopped bacon to the basket with the sprouts. The bacon renders and crisps as they cook. Skip the extra salt.
Honey Sriracha Sprouts
Skip the balsamic and parmesan. Toss the cooked sprouts with 1 tablespoon honey, 1 to 2 teaspoons sriracha and a squeeze of lime.
Lemon Garlic Sprouts
Finish with lemon zest, a squeeze of lemon juice and a little grated parmesan instead of balsamic.
What to Serve With
Perfect pairings to complete the meal
Holiday Side
Serve with roast turkey or ham; the air fryer frees up oven space for the main.
With Pork Chops
Pair with air fryer pork chops and mashed potatoes for a full weeknight dinner.
Grain Bowl Topping
Spoon over farro or quinoa with dried cranberries, toasted pecans and a little goat cheese.
Storage & Reheating
Keep it fresh and plan ahead
Refrigerator
Store leftovers in an airtight container for up to 3 to 4 days.
Freezer
Not recommended for cooked sprouts; they turn soft and watery after thawing.
Make-Ahead
Trim and halve the sprouts up to 2 days ahead and keep them in a container in the fridge. Make homemade balsamic glaze up to 2 weeks ahead.
Reheating
Reheat in the air fryer at 375°F (190°C) for 3 to 4 minutes to bring back some crispness. Add a fresh drizzle of glaze before serving.
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