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These Air Fryer Brussel Sprouts are absolutely delicious. Perfectly caramelized in the air fryer, these roasted and crispy brussels sprouts are ready in under 10 minutes.
My friends, these brussel sprouts in the air fryer are heavenly and caramelized and have an almost sweet taste thanks to roasting. They will become your go-to easy veggie side dish.
Looking for more delicious brussel sprout recipes? Check out these Honey Sriracha Brussel Sprouts, Roasted Frozen Brussel Sprouts, How to Freeze Brussel Sprouts, and Miso Maple Roasted Brussel Sprouts.
In the printable recipe card at the bottom of the post, I list two options for how to roast these brussel sprouts in the air fryer. One method involves putting raw sprouts in the basket, and the second method has you soak the sliced sprouts for 10-15 minutes.
The soaking method works best if you like your brussel sprouts with a softer texture, and/or you are working with large brussel sprouts. Prefer your roasted brussel sprouts al dente with some “bite” to them? Skip the soaking option.
Frequently Asked Questions
Yes, you can. But, even just 1 tsp of olive oil will give you amazing results compared to not using any oil.
If you choose to not use oil, I highly recommend soaking the prepped sprouts in cool water for 10 minutes. This will help the sprouts cook evenly without burning.
Yes! One of the benefits of using an air fryer (I have and love this one) is you can get easy and crispy food with less oil than traditional roasting.
We roast so many vegetables in the Cook household that I even created The Ultimate Guide to Roasting Frozen Vegetables. We love the convenience and how affordable cooking with frozen vegetables is! Check out Roasted Frozen Brussel Sprouts for more info.
If you’ve only tried boiled or steamed brussel sprouts, you’ve been missing out on so much flavor! Roasting brussel sprouts brings out a natural sweetness.
You can also add extra flavor by using olive oil, sea salt, bacon (yum!), shredded Parmesan cheese, and garlic.
One of my favorite ways to enjoy these brussel sprouts in the air fryer is by tossing them with a splash of soy sauce and sesame oil right before serving.
You can cut and prep the sprouts days ahead of time. Slice, wash, and store uncooked sprouts in an air-tight container for up to three days.
Allow the cooked sprouts to fully cool and then store them in an air-tight container for up to three days and reheat at 350F for 2-3 minutes. They’re a great make-ahead Thanksgiving dish!
Pro Tips/Recipe Notes
- Every person prefers their veggies roasted to a specific level. Use common sense and check on your brussels during the cooking process to see what works best for you.
More Delicious Air Fryer Vegetable Recipes
WEIGHT WATCHERS POINTS
One serving has 1 WW Freestyle SmartPoints.
Air Fryer Brussel Sprouts
Ingredients
Instructions
- Trim the bottom of the brussel sprouts, and cut them in half for medium or quarters for larger sprouts.2 cups brussels sprouts
- If you prefer softer brussel sprouts, soak trimmed sprouts in room temperature water for 10-15 minutes. Drain, and then follow the steps below.
- Preheat air fryer to 370F degrees F for 2 minutes.
- Toss the sprouts in a bowl with olive oil and add to the air fryer.1 tbsp olive oil
- Cook at 370F for 9 minutes (or to your desired level of crispy), shaking the basket at 5 minutes.
- Salt finished sprouts to taste.1/4 tsp sea salt
Notes
- Every person prefers their veggies roasted to a specific level. Use common sense and check on your brussels during the cooking process to see what works best for you.
- You can cut and prep the sprouts days ahead of time. Slice, wash, and store uncooked sprouts in an air-tight container for up to three days.
- Preheat oven to 450F degrees and place a rack on the lowest setting.
- Combine brussels and olive oil in a bowl. Toss to coat.
- Dump the bowl onto a rimmed baking sheet and spread the veggies around to give them space. Now, be annoyingly anal-retentive and make sure they are all cut side down on the pan. Annoying, but this is going to give you the best sear possible!
- Bake for 12 minutes. Stir, and bake for another 3-8 minutes depending on your desired level of crisp (I do 6 minutes).
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made this last night and it was easy and tasty. My whole family liked it. I have to admit though, the whole family loves Green Giant brussel sprouts with butter sauce. 🙂
Butter sauce makes everything delicious! So glad you liked these Jean.
Yum! I LOVE brussels sprouts! I am excited to give them a try in the air fryer. I should check to see if they are ready to be harvested yet. If they are ready I know what to make for dinner tonight!
What zone are you in Louisa? Our brussels are still a month off. Whaaaa.
*any* photo with a Brussels sprout in it is a perfect photo in my eyes… I will be doing this for dinner tonight.
A girl after my own heart!
I did it and it was DELISH. Is it wrong to have Brussels every night for the season? I think not.
If it is wrong then I don’t want to be right!
Love them roasted but I’ve also perfected the lazy microwave method. Add frozen to a bowl with a little water, nutritional yeast, Bragg’s liquid aminos. Stir and microwave for 6-7 minutes. Eat straight from the bowl and no extra dirty dishes.Â
That sounds great too!!
Yum! Â Just put Brussels sprouts on the grocery list! Â One of my kids is already a sprouts enthusiast. Â This recipe may win over the other two!
Godspeed Lisa!! Can’t wait to hear the results.
Do you leave the garlic whole? Â If so, do you eat them after the roasting process?
I do! You’ll see a crispy piece of garlic in the bowl in the main photo of the post. I do eat them whole (garlic addict) but they’re super mellow and sweet.
Sarah,
I adore roasted brussell sprouts. When I discovered how good they tasted roasted, I was hooked. Then, I made a balsamic vinegar reduction and drizzled that sweet, syrupy concoction over those bad boys after they came out of the oven. OMG! Stand back, I wanted to eat the entire pan all by myself. I even got my husband, hater of green veggies, to eat them. I want to try adding garlic to it. I haven’t done that. Garlic is good with just about everything.
I love balsamic reductions and love a good drizzle over the top of these brussels!!
The roasted garlic adds a pretty amazing sweetness to the whole dish.
P.S. Your photo makes them look delicious.
Ha, thanks!
Though if I dig back a few years, I swear there is a comment about you trying something with eggplant in it and liking it.
You have to try these brussels sprouts! No thanks, I don’t care for them. But these are delicious. Really good. You should try them, they will change your mind. Okay, I’ll try them.
Want more? No, thanks.
Brussels sprouts to AinOakPark = mayonnaise to Sarah. Same with Eggplant. Similar situation —>Mom, I make the BEST eggplant parm. Really? I don’t care for eggplant. But you will love this. I’m making this for all of us tonight (said at MY house). But I don’t like eggplant. Neither does Dad. You will loooooveee this eggplant. (Cut to after dinner…) So the eggplant was great, right. No. Really? You didn’t like it? No. Seriously? I told you I didn’t like eggplant. But you ate it. Only because I love you. Now, where’s that jar of mayo? ; )
Ugly babies and brussels are two things that definitely deserve more love! Love this crispy roasting technique, it’s a total game changer!
Roasting veg is the best thing ever!