This crispy fryer recipe will become a favorite. If you think you do not like Brussels sprouts, I am willing to bet you have never had them properly cooked. Those bitter, mushy, sulfurous sprouts from your childhood were a crime against vegetables. When roasted at high heat until deeply caramelized and crispy on the edges, then drizzled with sweet-tangy balsamic glaze, Brussels sprouts transform into something addictively delicious that even sprout-haters cannot resist.
The air fryer takes this already-great technique and makes it even better. The circulating hot air crisps the outer leaves to potato chip level crunchiness while keeping the centers tender. It happens faster than oven roasting and with less oil. These sprouts are so good, you will find yourself eating them straight from the air fryer before they even make it to the table.
Why Air Frying Works So Well
The air fryer is essentially a small convection oven. A heating element combined with a powerful fan circulates hot air around the food at high speed. This produces crispy results similar to deep frying but with a fraction of the oil.
For Brussels sprouts, this means the outer leaves get blasted with dry heat and crisp up beautifully while the dense centers cook through from the convective heat. The result is the best of both textures: shatteringly crispy leaves and creamy, tender interiors.
Choosing and Preparing Brussels Sprouts
Selection
Look for firm, bright green Brussels sprouts with tightly packed leaves. Avoid any that are yellowing, have loose leaves, or black spots. Smaller sprouts (about 1 inch diameter) are sweeter and more tender. Larger ones tend to be more bitter and take longer to cook through.
Trimming
Cut off the woody stem end of each sprout, but do not cut too much or the leaves will fall apart. Remove any loose or discolored outer leaves. If the sprouts are very large, cut them in half or quarters so they cook evenly.
Halving vs. Whole
I always halve my Brussels sprouts for air frying. The flat cut side gets maximum contact with the hot air and caramelizes beautifully. Whole sprouts take longer to cook and do not crisp as well.
Dry Them Well
Like all roasted vegetables, Brussels sprouts need to be dry for the best browning. Wash them, then pat very dry with paper towels or spin in a salad spinner. Wet vegetables steam instead of roast.
The Balsamic Glaze
Balsamic glaze (also called balsamic reduction) is regular balsamic vinegar reduced until thick and syrupy. The reduction concentrates the sweet and tangy flavors and creates a beautiful glossy coating. You can buy it ready-made, which is convenient, or make your own for better quality and less cost.
Homemade Balsamic Glaze
Pour 1 cup of balsamic vinegar into a small saucepan. Bring to a boil, then reduce heat and simmer until reduced by half, about 15 to 20 minutes. It should coat the back of a spoon. Let cool before using. It will thicken further as it cools. Store in the refrigerator for up to a month.
Quality Matters
Use decent balsamic vinegar for the glaze. It does not need to be expensive aged balsamic, but avoid the cheapest options that are made with caramel coloring and flavorings. Look for vinegar from Modena and check that the ingredient list only includes grape must and wine vinegar.
The Complete Recipe
Ingredients
- 1.5 pounds Brussels sprouts
- 2 tablespoons olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 to 3 tablespoons balsamic glaze
- Flaky sea salt for finishing (optional)
- Shaved parmesan for serving (optional)
Instructions
Step 1: Prepare the sprouts. Trim the ends and remove any loose outer leaves. Cut in half through the stem. If any sprouts are very large, cut into quarters. Pat completely dry.
Step 2: Season. Toss the Brussels sprouts with olive oil, salt, and pepper in a large bowl. Make sure they are evenly coated.
Step 3: Air fry. Arrange the sprouts in a single layer in the air fryer basket, cut side down when possible. Do not overcrowd. Cook in batches if necessary. Air fry at 375F for 15 to 18 minutes, shaking the basket halfway through, until deeply browned and crispy on the edges.
Step 4: Finish. Transfer to a serving bowl and drizzle generously with balsamic glaze. Toss to coat. Sprinkle with flaky sea salt and shaved parmesan if desired. Serve immediately.
Tips for Success
Do Not Overcrowd
This is the most important tip for air frying. The sprouts need space for the hot air to circulate around them. If they are piled up, they will steam instead of crisp. Cook in batches if needed.
Cut Side Down
Place the halved sprouts cut side down in the basket so that flat surface gets maximum heat exposure. This is where you get the best caramelization and crunch.
Shake the Basket
Shaking or stirring halfway through ensures even cooking and prevents burning on the side closest to the heating element.
Add Glaze at the End
Do not add the balsamic glaze before or during cooking. The sugars will burn at high heat. Drizzle it on after the sprouts come out of the air fryer.
Serve Immediately
Brussels sprouts are best eaten right away while the leaves are still crispy. They will soften as they sit.
Crispy Fryer Variations
Bacon Brussels Sprouts
Cook chopped bacon in the air fryer for 5 minutes first, then add the sprouts and toss in the bacon fat. Continue cooking until done. Top with the crispy bacon bits.
Garlic Parmesan
Toss with olive oil and garlic powder before cooking. Finish with lots of grated parmesan and lemon zest instead of balsamic.
Honey Sriracha
Mix honey and sriracha for a sweet-spicy glaze instead of balsamic.
Everything Bagel
Sprinkle with everything bagel seasoning after cooking for an addictive savory-onion flavor.
Maple Dijon
Whisk together maple syrup and Dijon mustard for a tangy-sweet alternative glaze.
Oven Method
If you do not have an air fryer, you can achieve similar results in the oven. Roast at 425F on a sheet pan for 20 to 25 minutes, stirring once, until deeply browned and crispy. Make sure the sprouts are in a single layer and not touching.
Nutritional Benefits
Brussels sprouts are incredibly nutritious. They are high in fiber, vitamins K and C, and antioxidants. They are also low in calories, making them a healthy side dish. The olive oil provides healthy fats that help absorb the fat-soluble vitamins.
Frequently Asked Questions
Why are my Brussels sprouts bitter?
Overcooking causes bitterness because it releases sulfur compounds. Make sure to cook at high heat for a short time and do not steam them. The caramelization from roasting adds sweetness that balances any bitterness.
Can I use frozen Brussels sprouts?
Fresh are best for this recipe because frozen sprouts contain too much water and will not crisp well. If you must use frozen, thaw completely and pat very dry before cooking.
Why are my sprouts not crispy?
Usually because they were overcrowded, not dry enough, or not cooked at high enough temperature. Make sure to cook in a single layer and pat them completely dry before seasoning.
How do I store leftovers?
Store in an airtight container in the refrigerator for up to 4 days. Reheat in the air fryer at 350F for 3 to 5 minutes to re-crisp.
Final Thoughts
Air fryer Brussels sprouts with balsamic glaze are proof that vegetables can be absolutely crave-worthy. The combination of crispy caramelized leaves, tender centers, and sweet-tangy glaze hits every note. If you have been skeptical of Brussels sprouts, give this recipe a try. It might just convert you into a sprout lover.
The air fryer makes this dish so easy that you can have it on the table in under 20 minutes with minimal cleanup. It is perfect for busy weeknights but impressive enough for holiday dinners. Once you try this method, you may never roast Brussels sprouts in the oven again.
Explore more vegetable recipes for delicious ways to eat your greens.
Sources & References
Pro Tips for Better Results
Preparation is key to success in the kitchen. Read the entire recipe before starting and gather all ingredients. This mise en place approach prevents surprises mid-cooking.
Taste as you cook and adjust seasonings throughout the process. Your palate is the best guide to creating delicious food.
Do not be afraid to make mistakes. Every failed dish teaches something valuable about technique and flavor.
Quality ingredients make a noticeable difference. When possible, choose fresh, seasonal produce and high-quality proteins for the best results.
