Description
Crispy and flavorful air fryer Brussels sprouts that are perfectly tender inside and delightfully crisp on the outside, enhanced with optional garlic and delicious toppings like balsamic glaze, pomegranate molasses, maple syrup, or Parmesan cheese.
Ingredients
Scale
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)
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
- Prepare Brussels sprouts. Trim off the ends and remove any brown outer leaves. Cut Brussels sprouts in half from stem to end, or quarters if very large, to ensure even cooking.
- Optional soaking. Place Brussels sprouts in a large bowl and cover with warm tap water. Let sit for 10 minutes to soften, then drain and pat dry with a towel. This step can be skipped if you prefer a firmer texture.
- Preheat air fryer. Preheat the air fryer to 375 degrees Fahrenheit, following your manufacturer's instructions (about 3 minutes for most models).
- Season the sprouts. Place dried Brussels sprouts back in the bowl, drizzle with olive oil, sprinkle with kosher salt and black pepper, and toss to coat evenly. Add them to the air fryer basket.
- Initial cooking. Cook the Brussels sprouts for 5 minutes, then remove the basket and shake to toss for even cooking.
- Continue cooking. Cook an additional 5 minutes, then shake the basket again. The sprouts should start to look crispy and nearly done.
- Add garlic. Add the thinly sliced garlic cloves, toss to coat, and cook for 2 to 4 more minutes, shaking the basket often, until the sprouts are deeply crisp.
- Add toppings and serve. Transfer Brussels sprouts to a serving bowl and stir in any desired toppings such as balsamic glaze, pomegranate molasses, maple syrup, or Parmesan cheese. Serve hot and enjoy.
Notes
- TO STORE: Refrigerate Brussels sprouts in an airtight container for up to 4 days.
- TO REHEAT: Rewarm leftovers on a baking sheet in the oven at 350 degrees Fahrenheit until heated through.
- TO FREEZE: Brussels sprouts tend to get mushy after freezing and thawing, so freezing is not recommended. If necessary, freeze in an airtight container for up to 3 months and thaw overnight in the refrigerator before reheating.
Nutrition
- Serving Size: 1 serving
- Calories: 120 kcal
- Sugar: 2 g
- Sodium: 150 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 5 g
- Protein: 4 g
- Cholesterol: 0 mg
