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Air fryer brussels sprouts ready to serve
Vagner Carvalho

Crispy-Edged Air Fryer Brussels Sprouts

Air frying gives Brussels sprouts browned outer leaves while keeping the centers tender. The key is to halve them evenly, dry them well and avoid packing the basket.
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Prep Time 12 minutes
Cook Time 16 minutes
Total Time 28 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 80
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound (450 g) Brussels sprouts
  • 1 tablespoon (15 ml) olive oil
  • 1/4 teaspoon fine salt (1.5 g)
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 2 teaspoons fresh lemon juice

Equipment

  • Air fryer
  • Large bowl
  • Tongs

Method
 

  1. Rinse the sprouts and dry thoroughly. Trim dry stem ends and remove damaged leaves. Halve lengthwise, quartering very large sprouts.
  2. Toss with olive oil, salt, pepper and garlic powder until lightly coated.
  3. Preheat to 375°F (190°C) if required by the manual. Place the sprouts in a loose layer, with many cut sides facing down. Cook in two batches if the basket would be deeply filled.
  4. Air fry for 12–16 minutes, shaking after about 7 minutes. Start checking at 10 minutes. Remove loose leaves that darken early. The centers should be fork-tender and the outer leaves browned, not black.
  5. Transfer to a bowl and sprinkle with lemon juice. Serve promptly for the crispest edges.

Notes

Planning times depend on batch size, thickness and appliance. One loose batch takes about 12–16 minutes. If your basket is small, double the cooking allowance for two batches. Nutrition is an ingredient-based estimate per serving (one-quarter of the batch). Per quarter of the vegetables, measured oil, salt and lemon juice; optional toppings are excluded. Illustrative images are generated, not a record of a personal cooking test.