Description
Crispy and flavorful Air Fryer Brussels Sprouts recipe featuring tender sprouts with a perfect crunchy exterior, enhanced with optional garlic and a variety of toppings like balsamic glaze, pomegranate molasses, maple syrup, and Parmesan cheese. A quick, healthy side dish that's easy to make in under 25 minutes.
Ingredients
Scale
For the Brussels Sprouts:
- 1 pound Brussels sprouts
- 2 teaspoons extra virgin olive oil
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 3 cloves garlic, thinly sliced (optional but delish!)
Optional Toppings:
- 1 tablespoon balsamic glaze or reduced balsamic vinegar
- Drizzle pomegranate molasses
- 2 teaspoons pure maple syrup
- 3 tablespoons freshly grated Parmesan cheese
Instructions
- Prepare Brussels Sprouts: Trim off the ends of the Brussels sprouts and remove any brown outer leaves. Cut them in half from stem to end. If any are large, cut those into quarters to ensure even cooking.
- Optional Soak: Place Brussels sprouts in a large bowl and cover with warm tap water. Let sit for 10 minutes to tenderize, then drain and pat dry. You can skip this step if you prefer firmer sprouts.
- Preheat Air Fryer: Preheat the air fryer to 375 degrees Fahrenheit for about 3 minutes according to your model's instructions.
- Toss with Seasoning: Place the Brussels sprouts back into a clean bowl. Drizzle with olive oil, sprinkle with kosher salt and black pepper. Toss until evenly coated.
- Initial Cooking: Add the Brussels sprouts to the air fryer basket. Cook for 5 minutes, then remove the basket and shake to toss for even cooking.
- Continue Cooking: Return the basket to the air fryer and cook for an additional 5 minutes. Remove again to check crispness and toss; cook a little longer if needed until nicely crispy.
- Add Garlic and Finish Cooking: Add the thinly sliced garlic cloves and toss with the sprouts. Cook for 2 to 4 more minutes, shaking frequently until the garlic is crisp and sprouts are deeply browned.
- Add Toppings and Serve: Transfer Brussels sprouts to a serving bowl. Stir in any desired toppings such as balsamic glaze, pomegranate molasses, maple syrup, or Parmesan cheese. Serve hot and enjoy.
Notes
- Store cooked Brussels sprouts in an airtight container in the refrigerator for up to 4 days.
- Reheat leftovers on a baking sheet in the oven at 350 degrees Fahrenheit for best crispness.
- Freezing is not recommended as Brussels sprouts may become mushy, but if necessary, freeze in an airtight container for up to 3 months and thaw overnight in the refrigerator before reheating.
- Soaking the sprouts briefly is optional and helps achieve a more tender interior; skip if preferred firmer sprouts.
- Adjust cooking times slightly based on your air fryer model for optimal crispness.
Nutrition
- Serving Size: 1 serving
- Calories: 120 kcal
- Sugar: 3 g
- Sodium: 200 mg
- Fat: 7 g
- Saturated Fat: 1.2 g
- Unsaturated Fat: 5.5 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 5 g
- Protein: 4 g
- Cholesterol: 0 mg
