Air Fryer Crispy Brussels Sprouts
These Air Fryer Crispy Brussels Sprouts turn a humble vegetable into a craveable side with deeply caramelized edges, a sticky honey-balsamic glaze and a salty shower of Parmesan. The air fryer concentrates heat so outer leaves blister and crisp while interiors stay tender and nutty, delivering contrasting textures in every bite. A whisper of smoked paprika and garlic powder adds warmth, and a quick toss in honey and balsamic at the end builds glossy, irresistible coating without sogginess. This recipe is fast, low-fuss and adaptable – scale up for a crowd or keep it simple for a weeknight. If you love crunchy roasted vegetables that still feel bright and fresh, these are your new go-to.
Perfect Crunch, Tender Heart
Crisping Brussels sprouts in the air fryer is about temperature, spacing and timing. High, dry heat at 200°C (400°F) encourages rapid Maillard browning, which gives those edges a deep, nutty flavor and a satisfying crunch. Trimmed and halved sprouts expose more surface area to the hot air so you get blistered, caramelized leaves instead of a steamed texture. Tossing them first in a little oil and a pinch of smoked paprika and garlic powder creates a flavorful crust that toasts in the basket. Shake the basket halfway through to promote even browning and avoid overcrowding so every sprout gets airflow. Finish with a warm honey-balsamic drizzle and grated Parmesan so the sweet-tangy glaze clings to the crisped surfaces, balancing salt and acidity with the roasted bitterness of the sprouts.
Simple Tips, Big Flavor
Small adjustments make a big difference: use firm, similar-sized sprouts for even cooking, and dry them thoroughly after washing so oil sticks and steam doesn’t blunt the crisp. If you want an extra layer of texture, toss with 15g (0.5 oz) panko and air fry 2 minutes longer for crunchy bits. For a smoky kick, increase smoked paprika to 1 tsp and add a pinch of chili flakes. Serve straight from the basket to preserve crunch and sprinkle with Parmesan last so it melts slightly but doesn’t turn soggy. These sprouts pair beautifully with roasted meats, grain bowls or as a bold appetizer with a dipping sauce. Leftovers re-crisp well in the air fryer for 3-4 minutes at 180°C (350°F).
Air Fryer Crispy Brussels Sprouts
Course: Main Course3
servings10
minutes18
minutes243
kcalIngredients
- Main Ingredients
600g Brussels sprouts (1.32 lb / 21 oz), trimmed and halved
30ml olive oil (2 tbsp / 1 fl oz)
21g honey (1 tbsp)
30ml balsamic vinegar (2 tbsp / 1 fl oz)
30g grated Parmesan (1 oz / about 1/3 cup)
- Seasonings
1 tsp garlic powder (about 3g)
1/2 tsp smoked paprika (about 1g)
1/2 tsp kosher salt (about 3g) – adjust to taste
1/4 tsp black pepper
Pinch red pepper flakes (optional)
Directions
- Preheat the air fryer to 200°C (400°F) for 3 minutes. Meanwhile, rinse and thoroughly dry 600g Brussels sprouts, trim the stems and halve any large ones so pieces are similar in size.
- In a large bowl, toss the halved sprouts with 30ml olive oil, 1 tsp garlic powder, 1/2 tsp smoked paprika, 1/2 tsp kosher salt and 1/4 tsp black pepper until evenly coated.
- Arrange the sprouts in a single layer in the air fryer basket – do not overcrowd. You may need to cook in two batches depending on the size of your basket to ensure proper airflow.
- Air fry at 200°C (400°F) for 18 minutes, shaking the basket or tossing the sprouts gently at the 9-minute mark to promote even browning and crisping.
- While the sprouts cook, whisk together 21g honey and 30ml balsamic vinegar in a small bowl. When sprouts are blistered and deeply golden at the edges, transfer to a mixing bowl and drizzle the warm honey-balsamic over them.
- Toss gently to coat, then grate 30g Parmesan over the top and serve immediately so the cheese softens slightly but the sprouts stay crisp. Adjust seasoning and sprinkle red pepper flakes if desired.
