Air Fryer Crispy Brussels Sprouts
24 min
|
easy
|
Mediterranean diet,
paleo-friendly,
vegan,
vegetarian
Recipe by Eunice
Introduction
I don't do soggy sprouts; these air fryer Brussels sprouts come out shatter-crisp outside, tender inside, with garlic, salt, pepper, and a hit of vegetable bouillon that makes them ridiculously savory.
Think oven-roasted vibes in half the time, perfect for weeknights, holiday sides, or snacking straight off the tray before anyone else gets a bite.
Ingredients (4 servings)
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Ingredients:
- 1½ lb Brussels sprouts, trimmed, halved Brussels sprouts 1.5 lb
- 2 Tbsp olive oil olive oil
- ½ tsp garlic powder garlic powder 0.05 oz
- ½ tsp vegetable bouillon powder granulated vegetable bouillon 0.07 oz
- ¾ tsp salt salt
- ½ tsp black pepper black peppercorns (for black pepper)
How to Make Air Fryer Crispy Brussels Sprouts
-
Preheat the air fryer
Preheat your air fryer to 380 F for a full 5 minutes so the sprouts start sizzling the second they land in the basket.
-
Trim, halve, and dry
Trim the stem ends, halve the Brussels sprouts, and peel off any ragged outer leaves.
Pat everything bone-dry with a clean towel because moisture is the enemy of crisp.
Save the loose leaves in a separate bowl since they cook faster and turn into chips.
-
Make the seasoning oil
In a large bowl, whisk together the olive oil, garlic powder, vegetable bouillon powder, salt, and black pepper until the bouillon dissolves into the oil.
-
Toss to coat evenly
Add the halved sprouts to the bowl and toss hard until every flat surface looks glossy and seasoned.
Hold back the loose leaves for now to avoid burning them too early.
-
Cook in batches for airflow
Load the basket in a loose single layer with cut sides down, leaving space between pieces, and plan on two batches for 1.5 pounds.
Air fry at 380 F for 12 to 14 minutes, shaking the basket at minutes 5 and 10 to expose new edges.
Add the reserved loose leaves during the last 4 to 5 minutes so they turn into crunchy chips without scorching.
-
Finish to your level of char
If you want extra char, crank to 400 F for the final 1 to 2 minutes and keep an eye on it like a hawk.
-
Taste and serve
Transfer to a bowl, taste, and hit with a tiny pinch more salt if needed, then serve hot while the outsides are still crackly.
Substitutions
- Olive oil -> Avocado oil or duck fat
- Avocado oil handles high heat like a champ and gives a clean, neutral backdrop so the garlic and bouillon pop, while duck fat is the wild card that adds deep, roasty richness and extra shatter to the edges.
- Vegetable bouillon powder -> White miso or mushroom umami powder
- Whisk 1 teaspoon white miso into the oil until smooth for a savory-sweet depth with a gentle, silky glaze, or swap in mushroom umami powder for earthy, roasted notes that make the sprouts taste meatier.
- Garlic powder -> Granulated garlic or onion powder
- Granulated garlic clings a bit better and resists burning, while onion powder adds a mellow sweetness that rounds out any bitter edges without changing texture.
Tips
- Dry like you mean it
- Wet sprouts steam instead of crisp, so towel them aggressively and let them air on the board a minute before seasoning.
- Cut size consistency
- Keep halves uniform so everything cooks at the same pace, and quarter any giant ones so the cores get tender before the leaves over-brown.
- Bouillon blooms in oil
- Fully dissolve the bouillon and garlic in the oil first so every sprout gets even savory coverage instead of salty pockets.
- Manage the leaves
- Loose leaves are gold but fragile, so add them mid-cook to turn them into chips instead of ash.
- Basket space is non-negotiable
- Crowding kills crisp, so run two batches and keep a warm oven at 200 F to hold the first batch if needed.
- Finish with heat for crackle
- A short blast at 400 F at the end sets the crust and deepens caramelization without drying the centers.
Nutrition Facts *
| Energy | 134 | kcal |
|---|---|---|
| Protein | 6 | g |
| Total Fat | 7 | g |
| Carbohydrates | 16 | g |
| Dietary Fiber | 7 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- Why did my Brussels sprouts come out soggy instead of crispy?
- They were likely damp or crowded, or your air fryer was not hot enough, so pat them dry, cook in batches, and fully preheat to 380 F before loading.
- The outsides burned but the centers were still firm, what did I do wrong?
- Your heat was too high too soon or your pieces were too large, so start at 360 F for 6 minutes, then go to 380 to 400 F, and quarter any jumbo sprouts.
- Can I use frozen Brussels sprouts?
- Yes, but thaw completely, press out excess water, and halve once they are just firm enough to cut, then cook at 370 F to drive off moisture before finishing hotter for color.
- How do I reduce bitterness?
- Salt early, cook to deep browning which brings out natural sweetness, and finish with a touch of acid or a drizzle of honey if you like a sweet-savory balance.
- Do I need parchment liners in the air fryer?
- Skip them because they block airflow and trap steam, and trust a light oil coat for natural nonstick performance.
- What is 380 F in Celsius?
- About 193 C, and 400 F is about 204 C.
Serving Suggestions
These crispy sprouts love a squeeze of lemon and a snowfall of grated Parmesan for bright lift and nutty umami that plays off the garlicky crust.
For a bodega-to-bistro twist, toss hot sprouts with a spoon of hot honey and a splash of sherry vinegar, or shower with smoked paprika and toasted almonds for smoky crunch.
More pairings:
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