Crispy Air Fryer Brussels Sprouts (Printable)
Crispy, seasoned Brussels sprouts cooked in an air fryer for a quick, healthy side with optional Parmesan and lemon.
# What You'll Need:
→ Vegetables
01 - 1 lb Brussels sprouts, trimmed and halved
→ Seasonings
02 - 2 tbsp olive oil
03 - 1 tsp garlic powder
04 - 1/2 tsp smoked paprika (optional)
05 - 1/2 tsp kosher salt
06 - 1/4 tsp black pepper
→ Finish
07 - 2 tbsp grated Parmesan cheese (optional)
08 - 1 tbsp fresh lemon juice (optional, for serving)
# Directions:
01 - Set the air fryer to 375°F and allow it to preheat while you prepare the sprouts.
02 - In a large mixing bowl, toss the trimmed and halved Brussels sprouts with olive oil, garlic powder, smoked paprika, kosher salt, and black pepper until every piece is evenly coated.
03 - Place the seasoned Brussels sprouts in a single layer inside the air fryer basket, ensuring space between each piece for proper air circulation and even crisping.
04 - Cook for 12 to 15 minutes, shaking the basket vigorously halfway through, until the outer leaves are deeply golden and the edges are satisfyingly crisp.
05 - Transfer the hot sprouts to a serving bowl. If desired, sprinkle with grated Parmesan cheese and toss gently to melt it into the crevices. Drizzle with fresh lemon juice just before serving. Serve immediately while hot and crisp.
# Expert Tips:
01 -
- These come out crunchier than any oven method I have tried and in half the time.
- The garlic powder and smoked paprika combo makes them genuinely addictive even for people who think they hate Brussels sprouts.
02 -
- Do not skip trimming the hard woody stem ends because they never fully soften and ruin the texture of an otherwise perfect bite.
- Dry your Brussels sprouts thoroughly after washing them since any lingering water creates steam instead of that satisfying crunch.
03 -
- Shake the air fryer basket vigorously at the halfway point because the sprouts on the edges cook faster than the ones in the center.
- Halve any unusually large sprouts through the stem end so all the pieces cook at roughly the same rate and you avoid a mix of burnt and undercooked.