Air Fryer Brussels Sprouts

Crisp leaves, tender centers, zero sulfur. A fast method that makes Brussels sprouts feel like chips.

Total: 18 minActive: 8 minDifficulty: EasyYield: 4 Servings

Timing note: 18 mins

VeganMediterraneanDinner

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Air Fryer Brussels Sprouts

Crisp leaves, tender centers, zero sulfur. A fast method that makes Brussels sprouts feel like chips.

Total: 18 minActive: 8 minDifficulty: EasyYield: 4 Servings

Timing note: 18 mins

VeganMediterraneanDinner

Full recipe Frame mode

The Key Move

Halve the sprouts, dry them well, and cook with space so the outer leaves blister instead of steaming.

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The Setup

Air Fryer
5–6 qt basket
Mixing Bowl

The Mise en Place

5 of 6

Your prep station before cooking begins

Units

Seasoning (0/2)

¾ tspkosher salt

½ tspblack pepper

The Pantry (0/1)

1½ tbspolive oil

To Finish (0/1)

1 wholelemon(cut into wedges)

Other (0/1)

1½ lbbrussels sprouts(trimmed and halved lengthwise)

My sprouts are tender but not crispy at all.

Ah, that usually means they were a bit crowded in the basket, or maybe still a little damp.

Some of my sprouts are burnt, and others are barely cooked.

That uneven cooking often happens when the basket is too full.

Chef's Notes

Variation

Hot honey version: drizzle 1-2 tbsp hot honey over finished sprouts. Pepper vinegar version: splash 1 tbsp pepper vinegar at the end instead of lemon.

Storage

Best fresh. Refrigerate up to 3 days and re-crisp at 375F (190C) for 3-5 minutes.

The Method

PREHEAT

Preheat the air fryer to 400F (205C) for 3 minutes.

Starting hot helps leaves blister quickly instead of softening first. • A wave of heat when the basket opens • Hot, dry convection heat

DRY

Prep ahead

If sprouts were washed, dry them thoroughly with a towel. Halve lengthwise and remove any loose outer leaves.

Moisture turns roasting into steaming, which is where the sulfur flavor shows up. • No droplets hiding between leaves

Checkpoint:

Sprouts feel dry to the touch

TOSS

Toss sprouts with olive oil (1½ tbsp), salt, pepper, and garlic powder (½ tsp) (if using).

Light oil helps browning; too much oil softens crisping. • Sprouts look lightly glossy, not drenched • Fresh, green aroma with pepper

Checkpoint:

Light, even coating without oil pooling

ROAST

Air fry 10 minutes, shake, then cook 3-6 minutes more until leaves are deeply browned and centers are tender.

Do not crowd. If the basket is piled, cook in two batches for real crisp. • Dark flecks on leaves with tender-looking centers • Nutty roasted aroma replaces raw cabbage smell

Checkpoint:

Crisp browned leaves; centers tender when pierced

FINISH

Squeeze lemon (1 whole) over the sprouts and toss. Taste and add a pinch more salt if needed.

Acid at the end keeps the flavor clean and knocks down bitterness. • Glossy, not wet; no puddles and no puddles of juice • Lemon lifts the roasted aroma

Checkpoint:

Bright finish with balanced salt