Crispy Air Fryer Brussels Sprouts (Restaurant-Level)
🕒 Time
Prep: 10 minutes
Cook: 15–20 minutes
Total: ~25 minutes
🍽 Serves
3–4 as a side (or 1–2 if you’re snacky)
Ingredients
1½ lbs (700 g) Brussels sprouts
2–3 tbsp olive oil (don’t skimp—this is crisp insurance)
¾ tsp kosher salt (adjust to taste)
½ tsp black pepper
½ tsp garlic powder
Optional but 🔥:
¼ tsp smoked paprika
Pinch of chili flakes
Optional Finishing Add-Ons
Fresh lemon juice
Grated Parmesan
Balsamic glaze
Crispy bacon bits
Honey drizzle (trust me)
Step-by-Step Instructions
1. Prep the Brussels Sprouts
Trim off the tough stem ends.
Remove any loose or yellow outer leaves.
Cut in half lengthwise (this exposes more surface = more crisp).
If some are large, quarter them so everything cooks evenly.
💡 Pro tip: Loose leaves = bonus chips. Don’t throw them away.
2. Dry Them Well (Very Important)
Rinse, then pat completely dry with a towel.
Moisture = steaming = sadness.
3. Season
In a large bowl, toss Brussels sprouts with:
Olive oil
Salt
Pepper
Garlic powder
Any optional spices
Make sure every piece is lightly coated.
4. Air Fry
Preheat air fryer to 380°F (193°C) for 3 minutes.
Add Brussels sprouts to the basket in one layer (a little overlap is fine).
Cook for 15–20 minutes, shaking the basket every 5 minutes.
🔥 You’re looking for:
Dark golden brown spots
Crispy outer leaves
Fork-tender centers
If they’re not dark enough at 15 minutes, keep going. Color = flavor.
5. Finish & Serve
Right after cooking, hit them with:
A squeeze of lemon or
Parmesan or
Balsamic glaze or
Honey + chili flakes (sweet-savory magic)
Serve immediately while hot and crackly.
How to Make Them EVEN Better
Extra crispy: Toss with 1 tsp cornstarch before air frying.
Cheesy: Add Parmesan in the last 2 minutes.
Savory bomb: Toss with garlic butter after cooking.
Vegan fancy: Finish with tahini + lemon + salt.
