Crispy Air Fryer Brussels Sprouts (Printable Version)

Crispy, seasoned Brussels sprouts air-fried to golden edges; finish with Parmesan and lemon for a bright, savory side.

# What You'll Need:

→ Vegetables

01 - 1 lb Brussels sprouts, trimmed and halved

→ Seasonings

02 - 2 tbsp olive oil
03 - 1 tsp garlic powder
04 - 1/2 tsp smoked paprika (optional)
05 - 1/2 tsp kosher salt
06 - 1/4 tsp black pepper

→ Finish

07 - 2 tbsp grated Parmesan cheese (optional)
08 - 1 tbsp lemon juice (optional, for serving)

# Directions:

01 - Set the air fryer to 375°F and allow it to preheat while you prepare the Brussels sprouts.
02 - In a large mixing bowl, toss the trimmed and halved Brussels sprouts with olive oil, garlic powder, smoked paprika, kosher salt, and black pepper until every piece is evenly coated.
03 - Place the seasoned Brussels sprouts in a single layer in the air fryer basket, making sure not to overcrowd them for even crisping.
04 - Cook for 12 to 15 minutes, shaking the basket halfway through, until the Brussels sprouts are golden-brown with crispy, caramelized edges.
05 - If desired, transfer the cooked sprouts to a serving bowl, sprinkle with grated Parmesan cheese, and toss gently to combine. Drizzle with fresh lemon juice just before serving.

# Expert Hints:

01 -
  • These sprouts get impossibly crispy on the outside while staying tender inside, which is the exact texture everyone claims is impossible to achieve at home.
  • The whole thing takes less than thirty minutes from fridge to plate, making it the most reliable side dish in my weekly rotation.
02 -
  • Wet sprouts will never get crispy, so pat them completely dry with a clean towel after washing, or better yet, wash them hours ahead and let them air dry.
  • Overcrowding the basket is the single biggest reason people end up with soggy results instead of the crunch they were hoping for.
03 -
  • Halved sprouts placed cut side down in the basket brown dramatically better than ones tossed in randomly, so take the extra moment to position them.
  • The secret to the best texture is cooking them a minute or two longer than you think you should, because that is when the deepest crunch happens.

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