Description
Crispy and flavorful Air Fryer Brussels Sprouts cooked to perfection with olive oil, garlic, and optional toppings like balsamic glaze and Parmesan cheese. A quick and healthy side dish ready in just 22 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)
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, and quarter any very large pieces to ensure even cooking.
- Optional Soak: Place the Brussels sprouts in a large bowl and cover with warm tap water. Let sit for 10 minutes to tenderize the insides. Then drain and pat dry.
- Preheat Air Fryer: Preheat your air fryer to 375 degrees Fahrenheit for about 3 minutes following your manufacturer's instructions.
- Season Sprouts: Place the dried Brussels sprouts in a clean mixing bowl. Drizzle with olive oil, sprinkle with kosher salt and black pepper, and toss to coat evenly.
- Air Fry Initial: Place the sprouts in the air fryer basket and cook for 5 minutes. Then remove the basket and shake to toss the sprouts for even cooking.
- Continue Cooking: Cook for an additional 5 minutes. Remove the basket again; the sprouts should be getting crispy and nearly done.
- Add Garlic: Add the sliced garlic to the sprouts and toss to distribute. Cook for 2 to 4 more minutes, shaking frequently, until the Brussels sprouts are deeply crisp.
- Add Toppings and Serve: Transfer sprouts to a serving bowl and stir in any desired optional toppings like balsamic glaze, pomegranate molasses, maple syrup, or Parmesan cheese. Serve hot and enjoy.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat on a baking sheet in the oven at 350 degrees Fahrenheit for best texture.
- Freezing is not recommended as sprouts become mushy after thawing, but if needed, freeze in an airtight container for up to 3 months and thaw overnight in the refrigerator before reheating.
- Soaking sprouts is optional and can be skipped if you prefer a firmer texture.
Nutrition
- Serving Size: 1 serving
- Calories: 120 kcal
- Sugar: 3 g
- Sodium: 150 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 0 mg
