Air Fryer Brussels Sprouts

Trim and halve the Brussels sprouts.

(Optional) Soak the sprouts in water for 10 minutes if you’d like them a little softer in the center.

Drain and dry the sprouts. Toss them with oil and spices, then add them to the air fryer.

Cook for 5 minutes at 375 degrees F, then toss. Cook another 5 minutes, then toss again. Add the garlic (if using), and cook for 2 to 4 more minutes.

Add any desired toppings, and ENJOY!

Recipe Variations

Air Fryer Brussels Sprouts with Balsamic. Transfer your cooked Brussels sprouts to a bowl and toss with 1 tablespoon of balsamic vinegar. (Don’t miss this delicious Balsamic Brussels Sprouts recipe!)

Air Fryer Brussels Sprouts with Bacon. Prepare this Oven Baked Bacon or Air Fryer Bacon, then crumble it over the top of the finished sprouts. (If you love bacon with your Brussels sprouts, be sure to check out these Maple Bacon Brussels Sprouts.)

Air Fryer Frozen Brussels Sprouts. If using frozen Brussels sprouts, make sure to leave plenty of space between the sprouts in the air fryer basket. You may also need to add a few extra minutes to the cooking time. (For an easy oven method, see my Roasted Frozen Brussels Sprouts.)

Air Fryer Brussels Sprouts Parmesan. Sprinkle 3 tablespoons of freshly grated Parmesan cheese over the top of your finished sprouts.

Air Fryer Brussels Sprouts with Feta. Toss the cooked Brussels sprouts with a handful of feta cheese.

Air Fryer Brussels Sprouts with Honey. For a sweet finish, drizzle 2 teaspoons of honey over the cooked sprouts. For a sweet/spicy variation, add a sprinkle of red pepper flakes.

Storage Tips

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 or in the air fryer 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.

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.

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.

Preheat the air fryer to 375 degrees, according to the manufacturer's instructions (for my air fryer, that's 3 minutes of preheating).

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.

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.

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.