This post contains affiliate links. Read my full disclosure here. Have you jumped on the air fryer bandwagon yet? I got one awhile ago and I use it all the time, and in ways I never expected! It’s great for heating up leftovers, like veggie burgers, potato wedges and I use it to cook my kid’s favorite vegan “chicken” nuggets instead of the microwave. And I love Air Fryer Tofu! Next to my beloved Vitamix, the Air Fryer is turning into one of my favorite kitchen appliances! In fact, it sits on my countertop all the time because I use it so often, but it is small enough you could easily store it in a pantry.
How to make brussels sprouts in the air fryer
First, trim and halve your sprouts (1 lb). Some of the leaves will fall off when you trim them, but make sure not to throw those away. They will cook up like crispy chips with the sprouts! <— the best part. Drizzle on the olive oil (2 tbs) and stir to coat the sprouts.
Add the brussels sprouts to the air fryer (<– this is the one I have) basket. Cook at 400 degrees for 15 minutes, shaking them up at the 10 minute mark and checking for doneness.
They are done when crispy and blackened in some places, and a bit tender in the middle. You don’t want to totally burn them. The time required depends on the size of your sprouts; small ones will cook faster than large ones.
Sriracha Aioli
Optional, but so good! Simply whisk together vegan mayo (1/2 cup), Sriracha hot sauce (1 tbs) and maple syrup or agave (1 tbs) in a small bowl until combined. Use as a dipping sauce OR drizzle it over a platter of crispy sprouts.
Serving Suggestions
Lentil Loaf The Best Vegan Meatloaf Vegan Alfredo Vegan Mac and Cheese Vegan Baked Beans and Mashed Potatoes
Find more ideas here —> Vegan Main Dishes.
title: “Air Fryer Brussels Sprouts” ShowToc: true date: “2024-11-05” author: “Randy Bailey”
Recently I shared my first Air Fryer recipe here on the blog, Air Fryer pork chops. I’ve been using mine about weekly for a while now and have so many more recipes I’m getting ready for you! If you’re excited for that, you can sign up for free e-newsletter to get all of my new recipes delivered straight to your inbox so you never miss a thing. I’ll even send you my free e-cookbook, Healthy Weeknight Dinners, as a thank you! Today though, it’s one of my favorite veggies now prepared in one of my new favorite ways. Air Fryer Brussels sprouts are simply amazing, y’all.
They get incredibly crispy and well browned on the outside, perfectly cooked through and tender on the inside, and there’s just a bit of oil needed. Plus no pan frying trouble or mess. You also don’t need to bother heating up the oven. That’s gonna come in handy as summer weather starts to roll in here in the South. Plus, these take just 15 minutes in the Air Fryer, so it’s much faster than roasting. But really, it’s that perfectly crispy finish and the delicious flavor that will have you making Brussels sprouts this way from now on. I know I am.
Such good eats. (You might also want to check out these Air Fryer cauliflower and Air Fryer broccoli for more veggie love. They are also so addictive! Or try these breaded Air Fryer Zucchini Fries for an appetizer - so crunchy!)
Now, I’ve got some notes and tips coming up below on how to make Air Fryer Brussels sprouts. Just tryin’ to be helpful. If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.
Notes on Air Fryer Brussels sprouts:
The Brussels sprouts should be in an even layer in the air fryer. It’s OK if they aren’t all completely flat on the bottom though. You’ll shake them halfway through the cook time and they’ll all get well browned and crisp. The recipe calls for a scant ½ teaspoon of kosher salt. You’ll want to use between ⅓ and ½ teaspoon to get these well seasoned but not overly salted. Feel free to substitute some red pepper flakes for the black pepper for a bit of heat. Read on below for other seasoning options if you want to switch up the flavor.
By the way, this is the Air Fryer I have, and I have loved it. It’s so easy to use, and to clean up too! Also, I get questions about this and definitely struggled with this when I first started cooking, so I wanted to give you some pointers on getting your sprouts prepped.
Tips on how to prep Brussels sprouts:
– First, you’ll need to rinse your Brussels sprouts. – Next, use a small, sharp knife, such as a pairing knife, and cut off the bottom brown hard core from each Brussel sprout. – You’ll also want to peel off the outer surface leaves and discard those as well. You shouldn’t see any discolored or torn leaves now. – Use a little triangle cut at the bottom of each sprout to remove part of the inner hard core (it’s light green/white). This is optional, but more important if you have larger sprouts with a tougher core. Now you are ready to cook!
As mentioned, you can use this same method for air frying but change up the seasoning for these Brussels sprouts. Salt and pepper will stay the same but you can bring in plenty of other flavors. Here’s a few other ideas to get you started, but the sky is the limit.
Seasoning ideas for Air Fryer Brussels sprouts:
- Garlic lovers, add ⅛ teaspoon of garlic powder to the mix.
- Skip the onion powder and/or add some paprika, about ¼ teaspoon.
- Use a Cajun seasoning mix in place of the salt, pepper and onion powder.
- Add a dash of ground nutmeg for a little depth and warmth.
Alright then, let’s eat! If you want to round out your meal, you can serve these with some roasted salmon or skillet or baked pork chops. Garlic butter pork chops with lemon and Ranch seasoned pork chops are both simple and delicious. Even just some grilled or baked chicken breasts would be good here. For other sides, add some roasted sweet potatoes, microwave baked potatoes, or steamed rice or farro. I hope you give these a try for a delicious, fast and crispy Brussels sprouts side dish soon. You’ll be a convert too. Enjoy! XO, Kathryn
The Brussels sprouts should be in an even layer in the air fryer. It’s OK if they aren’t all completely flat on the bottom though. You’ll shake them halfway through the cook time and they’ll all get well browned and crisp. The recipe calls for a scant ½ teaspoon of kosher salt. You’ll want to use between ⅓ and ½ teaspoon to get these well seasoned but not overly salted. Feel free to substitute some red pepper flakes for the black pepper for a bit of heat. Here are some ideas for alternate/additional seasonings if you want to change up the flavor:
- Garlic lovers, add ⅛ teaspoon of garlic powder to the mix.
- Skip the onion powder and/or add some paprika, about ¼ teaspoon.
- Use a Cajun seasoning mix in place of the salt, pepper and onion powder.
- Add a dash of ground nutmeg for a little depth and warmth.
title: “Air Fryer Brussels Sprouts” ShowToc: true date: “2024-09-16” author: “Elaine Burke”
4.58 1 Published Dec 26, 2021, Updated Nov 05, 2024 Now, Isaac and I use it daily! We especially love it for veggies; they come out faster and crispier than when roasted, and they’re just as delicious. And hands down, one of my absolute favorites to make in the air fryer is Brussels sprouts! Need more healthy air fryer recipes? Try my air fryer salmon, this easy air fryer chicken breast and these air fryer vegetables.
Balsamic vinegar – A drizzle of balsamic right before serving gives these brussels sprouts a rich, tangy flavor that’s so satisfying. Just a little goes a long way! Parmesan – Cheesy, crispy Brussels sprouts? Yes, please! Add a sprinkle of fresh Parmesan right when they come out of the air fryer for that melty, cheesy goodness. Sweet + spicy – Go for a sweet and spicy combo by drizzling with honey and sprinkling with red pepper flakes. Bacon bits – Make some tempeh bacon or coconut bacon (or the real deal!), chop into small pieces and top your brussels sprouts with bacon ‘bits’ for some umami flavor!
Serve with apple cider vinegar chicken or crispy baked tofu and cauliflower rice for a complete meal of proteins, healthy fats and carbs. Top this garlicky kale salad (or any salad) with additional greens! Serve alongside tomato basil soup and sourdough bread to amp up the nutrients!
I do not recommend freezing them as they will get mushy and lose their texture once thawed.
