Air Fryer Brussels Sprouts: Crispy Air Fryer Brussels Sprouts Recipe

The Little Cabbages

Let’s talk about Brussels sprouts. They look like tiny cabbages. I think they are so cute. My grandkids used to call them “baby cabbages.” I still laugh at that.

They can taste a bit bitter if you boil them. That’s why many people think they don’t like them. But cooking them the right way changes everything. It brings out their sweet, nutty side.

Why the Air Fryer is Magic

An air fryer is like a tiny, powerful oven. It blows hot air all around the food. This makes things crispy without lots of oil. It’s perfect for our little cabbages.

Here is my mini-anecdote. I burned a batch once. I was talking to my neighbor on the phone! Now I set a timer. It matters because paying attention helps you learn your machine. Every air fryer has its own personality.

Simple Steps to Crispy Goodness

First, wash your sprouts and cut them in half. Toss them with oil, salt, pepper, and garlic powder. Doesn’t that smell amazing already? Garlic powder is my secret friend.

Cook them at 375 degrees. Shake the basket halfway. This is very important. It makes sure every piece gets crispy and golden. No soft, pale sides allowed!

The Butter Finish

When they are crispy, melt a little butter. Toss the hot sprouts in it. This is the best part. The butter adds a rich flavor and makes them shine.

Fun fact: Brussels sprouts grow on a long, thick stalk! Farmers cut them off to sell. Seeing them on the stalk is quite a sight. This matters because knowing where food comes from is special. It connects us to the earth.

Your Turn in the Kitchen

I love these as a side dish. They go with almost anything. Chicken, pork, even a simple grilled cheese. What is your favorite thing to eat with them? Tell me, I’d love to know.

Do you like yours super crispy or a little tender? I am team extra-crispy. Try the recipe and see what you think. And what was your first kitchen mistake? Mine was that burned batch! We all learn by doing.

Ingredients:

Ingredient	Amount	Notes
Brussels sprouts	1 pound
Olive oil	1 tablespoon
Salt	1/2 teaspoon
Pepper	1/2 teaspoon
Garlic powder	1 teaspoon
Unsalted butter	2 tablespoons

My Crispy Little Cabbage Buddies

Hello, my dear. Let’s talk about Brussels sprouts. I know, I know. Some folks make a face. My grandson used to call them “little stink bombs.” But trust your grandma Anna. Cooked right, they become sweet, crispy, and totally delicious. This air fryer trick is my favorite. It reminds me of the crispy edges on my mother’s roasted potatoes. Doesn’t that smell amazing? Let’s turn those frowns upside down.

Step 1: Get your air fryer nice and warm. Set it to 375 degrees. While it heats, we prepare the sprouts. Give them a rinse. Cut off the dry little stem end. Then slice each one right down the middle. This makes all the difference for getting them crispy. (A hard-learned tip: Dry your sprouts well with a towel after washing. Extra water makes them steam, not crisp!)

Step 2: Toss them in a big bowl. Drizzle with a tablespoon of olive oil. Sprinkle on the salt, pepper, and garlic powder. Now use your hands to mix it all up. Make sure every little half gets a shiny coat. I still laugh at how my granddaughter gets her hands messy doing this. She says it feels like a science experiment.

Step 3: Pour them into the air fryer basket. Shake the basket so they lie in one layer. Cook for 5 minutes. Pull the basket out and give it a good shake. This is the secret for even cooking! Cook for another 5 minutes. They should be fork-tender and getting brown. Do you think they need more time? Share below!

Step 4: This last step is pure magic. Melt two tablespoons of butter in a little dish. Put your hot, crispy sprouts back in their mixing bowl. Pour the melted butter over them and toss. Oh my, the flavor! Serve them right away while they are perfectly crunchy. I promise, you might just eat the whole batch yourself.

Cook Time: 10-15 minutes
Total Time: 20 minutes
Yield: 4 servings
Category: Side Dish

Three Fun Twists to Try

Once you master the basic recipe, you can play! Here are three of my favorite ways to change it up. Each one feels like a whole new dish. My book club ladies each have a different favorite. It’s so fun to see.

Sweet & Smoky: Add a big drizzle of maple syrup and a pinch of smoked paprika before cooking.

Cheesy Garlic: After butter-tossing, sprinkle with lots of grated Parmesan cheese. It gets all melty and wonderful.

Zesty Lemon: Squeeze fresh lemon juice and add lemon zest at the very end. It’s so bright and fresh.

Which one would you try first? Comment below!

What to Serve With Your Sprouts

These sprouts are a wonderful sidekick. I love them next to a simple roasted chicken. They are also fantastic tossed right into a bowl of buttery pasta. For a pretty plate, sprinkle them with toasted almond slices. It adds a nice little crunch.

What to drink? A cold glass of apple cider is lovely. It matches their slight sweetness. For the grown-ups, a crisp chardonnay pairs beautifully. It cuts right through the rich, buttery flavor. Which would you choose tonight?

Keeping Your Sprouts Tasty Later

Let’s talk about keeping your sprouts for later. They are best eaten right away. But leftovers can be good too. Store them in a sealed container in the fridge. They will keep for about three days.

You can reheat them in your air fryer. Just three minutes at 375 degrees brings back the crisp. I once tried microwaving them. They got soggy, and I was so disappointed. The air fryer is the trick.

You can also freeze them after the first cook. Cool them completely first. This batch-cooking tip saves a busy weeknight. Having a veggie ready matters. It makes eating well much easier. Have you ever tried storing it this way? Share below!

Fixing Common Little Problems

Sometimes cooking has little hiccups. Here are easy fixes. First, if your sprouts are soggy, they are too crowded. Give them space in the basket. Shake them well during cooking. This helps all sides get crispy.

Second, if they are burning, your temperature is too high. All air fryers are different. I remember when I first got mine. I burned a batch of fries! Start with less time. Then add a few minutes if needed.

Third, if they taste bland, you need more seasoning. Be generous with your salt and pepper. Seasoning matters. It turns simple veggies into something special. Getting it right builds your cooking confidence. Which of these problems have you run into before?

Your Quick Questions, Answered

Q: Is this recipe gluten-free? A: Yes, it is naturally gluten-free. Just check your spice labels.

Q: Can I make these ahead? A: You can trim and halve them a day early. Keep them in a bowl in the fridge.

Q: What can I use instead of butter? A: More olive oil works fine. Or try a little balsamic vinegar.

Q: Can I double the recipe? A: Yes, but cook in batches. Do not overcrowd the air fryer basket.

Q: Any fun extra tips? A: A sprinkle of parmesan cheese at the end is delicious. *Fun fact: Brussels sprouts are named after Brussels, Belgium!* Which tip will you try first?

From My Kitchen to Yours

I hope you love these crispy little sprouts. They remind me of fall dinners with my family. I would love to see your creations. Sharing food pictures is like sharing a smile.

Please show me your finished dish. It makes my day to see you cooking. Have you tried this recipe? Tag us on Pinterest! I am always here in my kitchen, thinking of you. Happy cooking!

—Anna Whitmore.