Air Fryer Brussels Sprouts

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  • Prep Time

    10 mins

  • Cook Time

    10 mins

  • Total Time

    22 mins

  • Servings

    4 servings

  • Calories

    67 kcal

  • Course

    Side Dish

  • Cuisine

    American

Air Fryer Brussels Sprouts

The best crispy air fryer Brussels sprouts! Perfect for fast healthy sides. You can customize with garlic, Parmesan, maple syrup or balsamic.

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Ingredients

Servings

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 but delish!)

OPTIONAL TOPPINGS:

  • 1 tablespoon balsamic glaze or reduced balsamic vinegar
  • Drizzle pomegranate molasses
  • 2 teaspoons pure maple syrup
  • 3 tablespoons freshly grated Parmesan cheese
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Instructions

  1. Trim off the ends of the Brussel sprouts and remove any brown outer leaves. Cut them in half from stem to end. If any are very large, cut them into quarters from stem to end so that all the pieces are fairly similar in size and cook evenly.
  2. OPTIONAL—This step makes sure the Brussels sprouts a little more tender in the middle; that said, if you don't mind a firmer sprout, you can skip it—I like my Brussels sprouts firm/tender inside and crispy outside, so I typically skip it—Place the Brussels sprouts in a large bowl and cover with warm tap water. Let sit 10 minutes.
  3. Preheat the air fryer to 375 degrees, according to the manufacturer's instructions (for my air fryer, that's 3 minutes of preheating).
  4. Drain the Brussels sprouts and with a towel, lightly pat dry. Wipe out the bowl you used for soaking, then add the Brussels sprouts back to it (if you didn't soak the sprouts, simply place them in a large mixing bowl). Drizzle with the oil and sprinkle with the salt and black pepper. Toss to coat evenly, then add them to your fryer basket.
  5. Cook the sprouts for 5 minutes, then slide out the basket and shake it to toss the Brussels sprouts to promote even cooking. Cook 5 additional minutes, then slide out the basket again. The Brussels sprouts should look like they are getting nice and crispy and are almost done (if not, let them cook a minute or so longer). Add the garlic cloves and toss to coat once more. Cook 2 to 4 additional minutes, checking and shaking the basket often, until the Brussels sprouts are deeply crisp.
  6. If adding toppings, transfer the Brussels sprouts to a serving bowl (or wipe out the mixing bowl you previously used) and stir in any desired toppings. Enjoy hot.

Notes

  • TO STORE: Refrigerate Brussels sprouts in an airtight storage container for up to 4 days. 
  • TO REHEAT: Rewarm leftovers on a baking sheet in the oven at 350 degrees F. 
  • TO FREEZE: The Brussels sprouts will get mushy once thawed, so I don't recommend freezing them. If you have lots leftover, you can freeze them in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating. 

Nutrition Information

Show Details
Serving 1(of 4) Calories 67kcal (3%) Carbohydrates 10g (3%) Protein 4g (8%) Fat 2g (3%) Saturated Fat 1g (5%) Potassium 443mg (13%) Fiber 4g (16%) Sugar 2g (4%) Vitamin A 856IU (17%) Vitamin C 96mg (107%) Calcium 48mg (5%) Iron 2mg (11%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 67 kcal

% Daily Value*

Serving 1(of 4)
Calories 67kcal 3%
Carbohydrates 10g 3%
Protein 4g 8%
Fat 2g 3%
Saturated Fat 1g 5%
Potassium 443mg 9%
Fiber 4g 16%
Sugar 2g 4%
Vitamin A 856IU 17%
Vitamin C 96mg 107%
Calcium 48mg 5%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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