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Air Fryer Brussels Sprouts

The air fryer was practically made for Brussels sprouts — the intense circulating heat crisps every loose leaf into a crunchy chip while the halved centers turn tender and sweet. A toss in balsamic vinegar right at the end gives you a tangy glaze without burning the sugars. Even sprout skeptics come back for seconds of these.

Air Fryer Brussels Sprouts — finished dish

Side · Air Fryer, Vegan • 20 min

Servings:
4 servings

Ingredients

  • 1 pound Brussels sprouts, trimmed and halved lengthwise
  • 2 tablespoons olive oil
  • ½ teaspoon kosher salt, plus more to taste
  • ¼ teaspoon freshly ground black pepper
  • ¼ teaspoon garlic powder
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon maple syrup or honey (optional, for extra gloss)
  • Flaky sea salt, for finishing

Steps

  1. Trim the dry stem ends off the Brussels sprouts and halve them through the core. Pull off any loose or yellow outer leaves — but don't toss them; the loose leaves become crispy chips in the air fryer.
  2. Preheat the air fryer to 375°F. In a large bowl, toss the halved sprouts with olive oil, kosher salt, pepper, and garlic powder until every sprout glistens.
  3. Add the sprouts to the air fryer basket in a single layer with the loose leaves scattered on top. Cook at 375°F for 8 minutes, then shake the basket well.
  4. Continue cooking at 375°F for another 5–7 minutes. The sprouts should be deeply golden with dark, crispy edges and tender centers. The loose leaves will be browned and crunchy — those are the best part.
  5. While the sprouts are still hot, transfer to a serving bowl. Drizzle with balsamic vinegar and maple syrup (if using), toss to coat, and finish with a pinch of flaky sea salt. Serve immediately.