Air Fryer Brussels Sprouts
The air fryer was practically made for Brussels sprouts — the intense circulating heat crisps every loose leaf into a crunchy chip while the halved centers turn tender and sweet. A toss in balsamic vinegar right at the end gives you a tangy glaze without burning the sugars. Even sprout skeptics come back for seconds of these.
Side · Air Fryer, Vegan • 20 min
Ingredients
- 1 pound Brussels sprouts, trimmed and halved lengthwise
- 2 tablespoons olive oil
- ½ teaspoon kosher salt, plus more to taste
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon garlic powder
- 2 tablespoons balsamic vinegar
- 1 tablespoon maple syrup or honey (optional, for extra gloss)
- Flaky sea salt, for finishing
Get Our Free 5-Ingredient Summer Dinners PDF
10 effortless recipes with 5 ingredients or fewer — delivered to your inbox, plus one thoughtful recipe every week.
Steps
- Trim the dry stem ends off the Brussels sprouts and halve them through the core. Pull off any loose or yellow outer leaves — but don't toss them; the loose leaves become crispy chips in the air fryer.
- Preheat the air fryer to 375°F. In a large bowl, toss the halved sprouts with olive oil, kosher salt, pepper, and garlic powder until every sprout glistens.
- Add the sprouts to the air fryer basket in a single layer with the loose leaves scattered on top. Cook at 375°F for 8 minutes, then shake the basket well.
- Continue cooking at 375°F for another 5–7 minutes. The sprouts should be deeply golden with dark, crispy edges and tender centers. The loose leaves will be browned and crunchy — those are the best part.
- While the sprouts are still hot, transfer to a serving bowl. Drizzle with balsamic vinegar and maple syrup (if using), toss to coat, and finish with a pinch of flaky sea salt. Serve immediately.
Tips & Variations
Make Ahead
Trim and halve the sprouts up to 24 hours ahead. Store in a zip-top bag in the refrigerator. Toss with oil and seasonings just before air frying.
Storage
Refrigerate in an airtight container for up to 3 days. Reheat in the air fryer at 375°F for 3–4 minutes to re-crisp the leaves. Also great cold in grain bowls and salads. Avoid the microwave — the crispiness won't return.
Substitutions
Add 2–3 slices of crumbled cooked bacon or pancetta to the finished dish for a smoky-savory upgrade. Shredded Parmesan tossed on for the final minute gives a salty umami crust. Swap the balsamic for a squeeze of fresh lemon juice and a sprinkle of chili flakes for a brighter, spicier finish.
Reviews
Reviews coming soon! In the meantime, let us know what you think of this recipe.
Serve Alongside
More from our collections
Love this recipe? Explore more ideas in our curated collections:
Shop This Recipe
The Measuring Cup earns a commission from qualifying purchases at no extra cost to you. We only recommend tools we use in our own kitchen.
