Golden brown, a little crispy and beyond delicious! Air Fryer Brussels Sprouts are a fantastic healthy side dish for a holiday meal or weeknight dinner.
Air Fryer Brussel sprouts are bound to change the minds of any Brussels sprouts dissenters. While the balsamic seasonings are worthy enough of praise, it’s really the fried crispy bits on the outside that deserve the accolades.
It’s my Shredded Brussels Sprouts with Pistachios and Cranberries that first convinced me to appreciate these little cabbages. And now, these air fried Brussels sprouts have sealed the deal.
Serve these as a weeknight side dish, or introduce them as a new tradition at Thanksgiving dinner. The stovetop and oven are always working overtime on Thanksgiving day, so it’s great to have a side dish option that leaves the stovetop free for other dishes.
💙 What’s to love about Brussels sprouts in the air fryer:
▪️ TENDER AND CRISPY: Tender on the inside, with delightful golden brown crispy bits on the inside. Now that’s the way to sway those Brussels sprouts dissenters!
▪️ QUICK AND EASY: This recipe couldn’t be easier. Cut and season the Brussels sprouts, then let the air fryer do the rest. The cooking time is just 10 minutes.
▪️ HEALTHY: Usually you need a ton of oil to achieve the golden brown crispy bits that makes these sprouts so good. But the air fryer makes that unnecessary. Just a splash of oil does the trick. This recipe is vegan-friendly and gluten-free, and has a good dose of fiber.
Air fryer Brussels sprouts are easy enough to serve as a weeknight side dish. But their wonderful taste and texture makes them worthy of any holiday meal.
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INGREDIENTS FOR AIR FRYER BRUSSELS SPROUTS:
- BRUSSELS SPROUTS: Brussels sprouts of any size work in this recipe. You will be cutting them into smaller pieces so that they cook evenly.
- OLIVE OIL: Just a drizzle of olive oil to coat the Brussels sprouts.
- SEASONING: A variety of herbs and spices can be used. I opted for garlic powder, salt and pepper.
- VINEGAR: Use balsamic vinegar.
- MAPLE SYRUP: Please use pure maple syrup, not the corn syrup versions. The taste difference is real!
- MUSTARD: Use Dijon mustard. Grainy mustard can be substituted.
See recipe card below for full ingredients list & recipe directions.
SUBSTITUTIONS:
ANY SPICES: Try any of your favorite spices along with salt and pepper. Try curry powder, cumin, ground coriander, za’atar, smoked paprika, cinnamon or a combination. Or leave out the salt and use your favorite seasoning salt or blend, like Mrs. Dash. These premade seasonings typically contain salt.
OIL: Avocado oil can be used in place of olive oil.
MAPLE SYRUP: Try agave nectar if you don’t have maple syrup on hand.
How to make Air Fryer Brussels sprouts:
The instructions break down to three basic steps: Cut and season the Brussels sprouts, cook them in the air fryer and toss with the dressing. Let’s talk details…
CUT THE SPROUTS: Trim any browned portions off the root ends of the Brussels sprouts. Take care not to cut off the root altogether. That little root is responsible for holding the sprout together! Peel off any browned outer leaves. Cut very small Brussels sprouts in half through the root and medium- to large-sized Brussels sprouts in quarters. Place them in a medium bowl.
SEASON THE SPROUTS: Toss the trimmed Brussels sprouts with olive oil, salt, pepper and garlic powder until coated.
PREHEAT THE AIR FRYER: Preheat the air fryer to 370 degrees F. For most air fryers, this takes about 3 minutes. There’s no need to spray the basket of the air fryer since the olive oil stop them from sticking.
COOK: Transfer the seasoned Brussels sprouts to the air fryer basket. They should be arranged mostly in a single layer. Air fry for about 10 minutes, giving the basket a shake halfway through. The Brussels sprouts should be tender when pierced with a fork and turning brown. If they’re not quite done after 10 minutes, cook for an additional two minutes.
MAKE THE DRESSING: Make the dressing while the sprouts are cooking. In a small bowl, stir together the balsamic vinegar, Dijon mustard and maple syrup.
TOSS: Transfer the cooked Brussels sprouts to a bowl. Pour over the dressing. Toss the sprouts with the dressing until nicely coated.
SERVE: These are best served hot, right after tossing with the dressing. If you’re not serving right away, hold off on dressing the sprouts. Reheat the sprouts in the air fryer for a couple of minutes, then dress them before serving.
What to serve with this Brussels sprouts air fryer recipe:
AS A SIDE DISH:
Air fried Brussels sprouts are a fantastic side dish for almost any entrée. A few of our favorite dishes to pair them with are Herbed Pork Chops with Garlic Butter, Turkey Cutlets in White Wine Sauce and Baked Halibut Marsala.
IN A BOWL:
This is one of my favorite ways to eat crispy air fryer Brussels sprouts. Start with a base of your favorite grain. I rotate between quinoa (Instant Pot recipe), farro (Instant Pot recipe), brown rice and sorghum. Then add some sort of protein, such as chickpeas, beans, shredded chicken or grilled shrimp. Add any veggies you like – chopped spinach or kale, sautéed mushrooms and roasted veggies are my favorites. Then toss with your favorite dressing, such as Homemade Balsamic Vinaigrette or Tahini Dressing.
IN A SALAD:
Add crispy Brussels sprouts to your favorite spinach or kale salad. Toss in chopped apples or pear, or some dried cranberries.
IN PASTA:
Toss the cooked Brussels sprouts into a vegetarian pasta, such as Roasted Cauliflower Pasta. Or add them to a tomato-based skillet pasta.
Can Brussels sprouts be air fried ahead of time?
Air fried Brussels sprouts are best when served right away. However, if you’re cooking a big meal, such as Thanksgiving dinner, it’s very handy to have the option to pre-cook the sprouts. When ready to serve, reheat them in the air fryer, then toss with the dressing before servivng.
How do you store cooked Brussels sprouts?
Let the leftovers cool completely. Transfer to an airtight container and store in the fridge for up to 2 days. Reheat in the air fryer before serving.
How do you reheat them?
Preheat the air fryer to 350 degrees F. Transfer the cooled Brussels sprouts to the air fryer basket and reheat for 2 to 3 minutes. Every air fryer is a little different, so the time may need to be adjusted slightly.
How to double the recipe:
If serving a crowd, feel free to double the recipe. To achieve the golden brown, crispy exterior, cook the sprouts in two batches. If the sprouts are overcrowded in the air fryer, they will steam rather than brown. Cook the first batch, then transfer the cooked sprouts to a baking sheet and keep them warm in the oven. Do not cover with foil, otherwise they will steam and lose their crispy exterior.
Air Fryer Brussels Sprouts
This Brussels sprouts air fryer recipe is perfect for Thanksgiving or as an easy weeknight side dish. Drizzled with an easy maple Dijon sauce.
Servings: 4 Servings
Calories: 79kcal
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Instructions
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Trim any dark ends from the Brussels sprouts roots. Cut very small Brussels sprouts in half through the root and medium- to large-sized Brussels sprouts in quarters.
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Place the cut Brussels sprouts in a medium-sized bowl. Toss with olive oil, garlic powder, salt and pepper until coated.
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Preheat the air fryer to 370 degrees F. Add the Brussels sprouts to the air fryer basket. Cook at 370 degrees F until turning brown and tender when pierced with a fork, about 10 minutes, shaking the basket halfway through. If the Brussels sprouts aren’t quite done, cook for another couple of minutes.
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In a small bowl, stir together the balsamic vinegar, maple syrup and Dijon mustard.
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Transfer the Brussels sprouts a bowl. Drizzle the balsamic vinegar mixture on top and toss to coat. Serve immediately.
Notes
Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the LoseIt! calculator. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.
Nutrition
Serving: 0.5cup | Calories: 79kcal | Carbohydrates: 12.3g | Protein: 3.9g | Fat: 2.7g | Saturated Fat: 0.4g | Sodium: 114.8mg | Fiber: 4.3g | Sugar: 4.5g
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