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