My air fryer Brussels sprouts come out golden and crispy on the edges with tender centers — the kind of caramelization that usually takes 40 minutes in the oven, done in 15. A little oil, simple seasoning, and the air fryer does the rest. I make these almost weekly because they’re the fastest way to get that roasted flavor on a weeknight.
The air fryer gets crispy Brussels sprouts on the table in half the time
Oven-roasted Brussels sprouts are great, but they take 35-40 minutes and heat up the whole kitchen. The air fryer circulates hot air directly around the sprouts, crisping the edges in half the time with less oil. The speed matters on a Tuesday when you’re already exhausted!
The key is removing the loose outer leaves before cooking. They char and turn bitter in the intense air fryer heat — what works in a regular oven doesn’t translate here. I also dry the sprouts thoroughly after washing. Any moisture creates steam, and steam is the enemy of crispy.
375°F is also the sweet spot. I tested 400°F and the outer leaves burned before the centers cooked through. At 375°F, you get deep golden color and caramelized edges without the bitterness. Shake the basket halfway through for even browning.
Key ingredients and why they matter
You’ll need a pound of Brussels sprouts, avocado oil, salt, pepper, and garlic powder. Oh, and of course – an air fryer or an oven with air-frying capabilities. If you don’t have an air-fryer, I have instructions for an oven in the recipe notes as well.
Full ingredient list and detailed instructions in the recipe card.
- Brussels sprouts should be firm with tight leaves — loose, yellowing outer leaves mean they’re past their prime. About a pound fits in a single layer in most 5-quart air fryers. Halve small ones, quarter larger ones so everything cooks evenly.
- Avocado oil has a high smoke point that handles air fryer temperatures without burning. Olive oil works too but may smoke slightly. You need enough to coat every sprout — dry spots won’t crisp.
- Garlic powder adds savory depth without the risk of fresh garlic burning at high heat.
TIPS & TRICKS
Shruthi’s top tips
- Don’t crowd the basket. If sprouts overlap, they steam instead of crisp. Cook in two batches if needed — it’s still faster than the oven.
- Dry them thoroughly. Wet sprouts steam instead of crisp. Spin in a salad spinner or pat dry with a towel.
- Remove loose outer leaves. They char and taste bitter. Pull off anything that’s not firmly attached.
- Adjust crispness in small increments. If they’re not done at 15 minutes, add 1 minute at a time. The difference between golden and burnt happens fast.
How to make crispy brussels sprouts in an air fryer
- Wash and dry the Brussels sprouts, trim the stems, and remove any loose outer leaves. Cut them in half (or into quarters if large), then toss with oil, salt, pepper, and garlic powder until well coated.
- Preheat the air fryer to 375°F. Add the Brussels sprouts to the air fryer basket in a single layer without overcrowding. Cook for 8 minutes, shake the basket, and cook for an additional 5–7 minutes, or until the edges are lightly crisp and golden.
- Taste and adjust seasoning. Finish with lemon juice, balsamic, parmesan (optional), or red pepper flakes.
How to serve roasted brussels sprouts
Serve alongside baked tofu or crispy chickpeas for a high-protein vegetarian meal. These pair well with mashed potatoes for comfort food dinner, or toss into grain bowls with quinoa and Japanese sesame dressing. For holiday meals, serve next to stuffed acorn squash and cranberry sauce.
Variations:
- Parmesan finish: Toss with 2 tablespoons grated Parmesan immediately after cooking (no longer vegan).
- Balsamic glaze: Drizzle with balsamic glaze before serving for sweet-tangy contrast.
- Spicy: Add ¼ teaspoon red pepper flakes with the seasonings.
- Maple Dijon: Toss finished sprouts with 1 tablespoon maple syrup and 1 teaspoon Dijon mustard.
Storage and reheating suggestions
Store leftovers in an airtight container in the fridge for up to 4 days. They’re best right after cooking, but they hold up well for reheating. I don’t recommend freezing, since the texture turns soft and mushy once thawed.
To reheat, pop them back in the air fryer at 350°F for 3–4 minutes to bring back some crispness. You can also reheat them in the oven at 400°F for 5–7 minutes, but the microwave will soften them.
More healthy sides
Love this recipe? Try these quick, healthy, and delicious vegetable sides.
Air Fryer Vegan Buffalo Cauliflower
Roasted Cabbage Steaks
Roasted Kabocha Squash
Roasted Vegetable Salad
Air Fryer Brussels Sprouts
Equipment
- Air Fryer or Oven with Air-Fry Capabilities
Ingredients
- 1 lb Brussels sprouts, halved
- 1½ tablespoons avocado oil
- 1 teaspoon kosher salt, adjust to taste
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- lemon juice, balsamic vinegar, parmesan, or red pepper flakes, optional
Instructions
- Wash and dry the Brussels sprouts thoroughly. Trim the stem ends and remove all loose outer leaves. Halve sprouts under 1–1.25 inches; quarter any that are larger.
- Add the Brussels sprouts to a bowl. Drizzle with 1–1.5 tablespoons avocado oil, salt, pepper, and garlic powder. Toss to coat evenly.
- Preheat the air fryer to 375°F.
- Add the Brussels sprouts to the air fryer basket in a single layer without overcrowding. Cook for 8 minutes, shake the basket, and cook for an additional 5–7 minutes, or until the edges are lightly crisp and golden.
- Taste and adjust seasoning. Finish with lemon juice, balsamic, parmesan (optional), or red pepper flakes.
Notes
- 375°F prevents burning while still producing crispy edges.
- Removing loose leaves avoids charring.
- Cutting evenly ensures consistent texture across pieces.
- If sprouts still aren’t crisp enough, add 1 minute at a time—small increments prevent over-browning.
- Oven method: Roast at 400°F for 35-40 minutes, flipping halfway. Takes longer but works if you don’t have an air fryer.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Psst. If you’re wondering whether they’re Brussel sprouts or Brussels sprouts, it’s the latter. They’re named after the city of Brussels in Belgium, so there you go.
Awesome recipe. My husband liked it and he does not like Brussel Sprouts. Made a Siracha dipping sauce. Delish.
Thank you for sharing!