Air Fryer Balsamic Brussels Sprouts
The air fryer transforms Brussels sprouts into perfectly crispy, tender bites with a sweet and tangy balsamic glaze that will make even veggie skeptics ask for seconds.
Equipment
- Air fryer - 5-quart or larger capacity
- Sharp chef's knife
- Cutting board
- Large mixing bowl
- Measuring spoons and cups
- Kitchen tongs
- Small saucepan - for reducing balsamic glaze
Ingredients
- 1½ pounds Brussels sprouts - 680g, fresh, firm, bright green
- 2 tablespoons extra virgin olive oil - 30ml
- 3 tablespoons balsamic vinegar - 45ml, divided (2 tbsp for marinade, 1 tbsp for glaze)
- 2 cloves garlic - minced
- 1 teaspoon honey - 5g
- ½ teaspoon sea salt - 3g, plus more for finishing
- ¼ teaspoon black pepper - 1g, freshly ground
- ¼ teaspoon red pepper flakes - 1g, optional
For Serving
- 2 tablespoons parmesan cheese - 15g, freshly grated, optional
- flaky sea salt - such as Maldon, for finishing
Instructions
- Rinse Brussels sprouts under cold water and pat completely dry. Trim brown stem ends, remove yellowed outer leaves, and cut each sprout in half lengthwise. Quarter any larger sprouts.
- In a small bowl, whisk together 2 tablespoons balsamic vinegar, olive oil, minced garlic, honey, sea salt, black pepper, and red pepper flakes until emulsified and honey dissolves.
- Pour marinade over Brussels sprouts in a large bowl and toss thoroughly for 1-2 minutes until evenly coated. Let sit for 5 minutes to absorb flavor.
- Preheat air fryer to 375°F (190°C) for 3-5 minutes. Arrange marinated Brussels sprouts in a single layer with cut sides facing down. Do not overcrowd.
- Cook at 375°F (190°C) for 8 minutes without opening. Shake basket or flip sprouts, then cook 7-10 minutes more until edges are deeply browned and crispy.
- While sprouts cook, simmer remaining 1 tablespoon balsamic vinegar in a small saucepan over medium heat for 3-5 minutes until thickened enough to coat a spoon.
- Transfer crispy Brussels sprouts to a serving dish. Drizzle with reduced balsamic glaze, sprinkle with parmesan cheese and flaky sea salt if desired, and serve immediately.
Notes
- Select similar-sized sprouts: Choose Brussels sprouts that are roughly the same size (1-1.5 inches in diameter) for even cooking.
- Don't skip drying: Wet Brussels sprouts will steam instead of crisp, so pat them completely dry after rinsing.
- Cut side down is key: Placing sprouts with cut sides against the air fryer basket creates maximum caramelization.
- Avoid overcrowding: Leave space between sprouts for air circulation; cook in batches if needed.
- Frozen Brussels sprouts: Thaw completely and pat extremely dry before cooking; increase cooking time by 5-7 minutes.
- Make ahead: Trim, halve, and marinate sprouts up to 8 hours ahead; refrigerate and cook just before serving.
- Storage: Refrigerate leftovers in an airtight container for up to 4 days. Store glaze separately if possible.
- Reheating: Best reheated in air fryer at 350°F for 3-5 minutes. Avoid microwave which makes them soggy.
- No air fryer? Roast on a baking sheet at 425°F for 20-25 minutes, flipping halfway through.
- Flavor variations: Try adding crumbled bacon, toasted pecans, maple syrup instead of honey, or a sprinkle of pomegranate seeds.
Nutrition
Serving: 1servingCalories: 110kcalCarbohydrates: 12gProtein: 4gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 320mgPotassium: 300mgFiber: 4gSugar: 4gVitamin A: 12IUVitamin C: 130mgCalcium: 4mgIron: 6mg
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