🥦 THE BEST Air Fryer Brussels Sprouts
Ultra-Crispy • Fast • Foolproof
Serves 2–4
Ingredients
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1 lb Brussels sprouts
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1½–2 tbsp olive oil or avocado oil
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½ tsp kosher salt (to taste)
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¼ tsp black pepper
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Optional flavor boosts (pick 1–2):
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Garlic powder
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Smoked paprika
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Parmesan cheese
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Balsamic glaze
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Lemon zest
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🔪 Prep (this matters)
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Trim stem ends.
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Cut in half (quarters if very large).
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Remove loose outer leaves.
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Dry thoroughly — moisture = soggy sprouts.
🔥 Air Fryer Instructions
1. Preheat
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Preheat air fryer to 390°F / 200°C
(Yes, preheat. This is how you get crunch.)
2. Season
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Toss sprouts with oil, salt, pepper, and any dry spices.
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Don’t drown them — light coating only.
3. Air Fry
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Add sprouts cut-side down in a single layer if possible.
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Cook 12–15 minutes, shaking halfway.
👉 Look for:
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Deep golden edges
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Charred bits
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Tender centers when pierced
4. Finish (optional but elite)
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Toss with:
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Parmesan while hot
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Drizzle balsamic glaze
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Squeeze of lemon
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Extra pinch of flaky salt
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Serve immediately.
🤔 Q & A (Why Yours Weren’t Crispy Before)
Q: Why cut-side down?
A: Direct contact = caramelization = crunch.
Q: Mine are bitter—what went wrong?
A:
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Undercooked
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Not enough salt
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Older sprouts
More heat + proper seasoning fixes it.
Q: Can I cook them straight from frozen?
A: Yes!
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Add 3–5 extra minutes
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Shake more often
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Expect slightly less crunch (still good)
Q: Why are mine soft, not crispy?
A:
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Overcrowded basket
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Too much oil
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Sprouts not dried
Crispy = space + heat.
Q: Best seasoning combo?
A:
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Garlic powder + Parmesan (classic)
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Smoked paprika + lemon (bright)
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Salt + pepper only (surprisingly 🔥)
🧠Pro Tips
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Smaller sprouts = crispier results
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Loose leaves become chips — don’t toss them
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Eat right away; they lose crunch as they sit
