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