Description
Crispy and flavorful Air Fryer Brussels Sprouts are an easy and healthy side dish. Tossed with olive oil, garlic, and optional toppings like balsamic glaze and Parmesan, these Brussels sprouts come out perfectly tender inside and crisp on the outside in just 22 minutes.
Ingredients
Scale
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
Instructions
- Prep the Brussels sprouts: Trim off the ends and remove any brown outer leaves. Cut them in half from stem to end, and if large, into quarters for even cooking.
- Optional soaking: Place the Brussels sprouts in a large bowl and cover with warm tap water. Let sit for 10 minutes to tenderize slightly, then drain and pat dry with a towel.
- Preheat the air fryer: Preheat to 375 degrees Fahrenheit according to your air fryer manufacturer's instructions, typically about 3 minutes.
- Season the Brussels sprouts: In a clean large bowl, toss the Brussels sprouts with olive oil, kosher salt, and ground black pepper until evenly coated.
- Air fry initial cooking: Place the sprouts in the fryer basket and cook for 5 minutes. Then, shake the basket to toss the sprouts for even cooking.
- Continue air frying: Cook for an additional 5 minutes, then shake again. The sprouts should appear crispy and nearly done.
- Add garlic and finish cooking: Add thinly sliced garlic cloves to the basket, toss, and continue cooking for 2 to 4 minutes more, shaking often until sprouts are deeply crisp.
- Serve with toppings: Transfer sprouts to a serving bowl and stir in any optional toppings like balsamic glaze, pomegranate molasses, maple syrup, or Parmesan cheese. Serve hot and enjoy.
Notes
- TO STORE: Refrigerate in an airtight container for up to 4 days.
- TO REHEAT: Warm leftovers on a baking sheet in an oven preheated to 350 degrees Fahrenheit.
- TO FREEZE: Freezing is not recommended as the sprouts become mushy after thawing, but if needed, freeze in an airtight container for up to 3 months and thaw overnight in the refrigerator before reheating.
- For slightly more tender sprouts, soak in warm water for 10 minutes before cooking, or skip for a firmer texture.
Nutrition
- Serving Size: 1 serving
- Calories: 120 kcal
- Sugar: 3 g
- Sodium: 210 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 0 mg
