Bid adieu to limp, boring veggies and make my 10-minute air fryer Brussels sprouts. They’re truly crispy on the outside yet perfectly tender and soft on the inside.
Brussels sprouts are notorious for being mushy, boring, and frankly unappetizing. But with the magic of the air fryer, it doesn’t have to be that way!
My air fried Brussels sprouts are kept simple because the air fryer does the legwork. They turn out crackling and crisp on the outside, yet the middle is perfectly tender with the right bite. This is the ONLY way my family eats them, and let’s just say they are made multiple times a week.
In testing, I tried different time and temperature combos and found 400°F for 10 minutes gave the best crispy edges without drying out the middle. I also did a side-by-side comparison with the oven – it’s tasty, but nowhere near as quick or consistently crispy as the air fryer.
Table of Contents
Why make Brussels sprouts in the air fryer
- They’re crisp and caramelized. The outer leaves get a gorgeous crispy texture, and the olive oil mixed with parmesan helps them brown beautifully.
- Customizable. I kept the seasonings simple so they don’t outshine the main course, but I left plenty of options if you want to jazz them up!
- Quick and easy. Oven roasting takes at least 30 minutes…the air fryer? Just ten minutes.
- Holiday approved. This is the side dish I make for Thanksgiving and Christmas, and it always disappears fast.
- Tested and perfected. After plenty of trial runs, this method consistently gave me the crispiest sprouts in the shortest time.
READER REVIEWS
★★★★★ – “These are truly the best air fryer Brussels sprouts recipe ever. So crispy 😋.” – Suzanne
★★★★★ – “I’ve tried so many air fryer Brussels sprouts recipes, but this one nailed it. Crispy outside, tender inside – perfection!” – Liam
Key Ingredients
Find the printable recipe with measurements below.
- Brussels sprouts. Choose fresh, firm sprouts with no visible black spots or yellow patches. Any larger ones should be cut in half to ensure even cooking.
- Olive oil. Just a bit is necessary to help them crisp up and stay tender in the center. Avocado oil can also be used.
- Seasonings. I used smoked paprika, salt, garlic powder, and black pepper.
- Parmesan cheese. Optional, but recommended because everything’s better with cheese! For a dairy-free option, use nutritional yeast.
Can I air fry frozen Brussels sprouts?
Yes, you can, and I do it all the time. Simply use frozen (not thawed) sprouts and increase the cooking time by 6 minutes.
Arman’s recipe tips
- Soak the Brussels sprouts first. In culinary school, we were always taught that moisture control is the secret to crisp vegetables. That’s why draining them really well after soaking makes such a difference.
- Don’t crowd the basket. One time, I crowded the basket (trying to rush a double batch for a dinner party) and ended up with steamed sprouts instead of crispy ones. The trapped steam softened the edges, and they lost that golden crunch. Lesson learned – small batches make all the difference, even if it means cooking in two rounds.
- Keep an eye on them. If they’re not crispy or fork-tender, leave them in the basket and check every 2 minutes until they’re done. Depending on the size, sometimes my sprouts take over 17 minutes.
Flavor variations
As I mentioned earlier, I enjoy changing things up to keep things interesting. Here are some ways I tweak this:
- Balsamic vinegar. Similar to my balsamic glaze Brussels sprouts, drizzle some balsamic midway through. I did this in the video in the recipe card to show you how!
- Lemon juice. Add the juice of one lemon and lemon zest right before serving.
- Bacon. Add finely chopped bacon midway through.
- Honey. For a touch of sweetness, drizzle honey (or hot honey) over the sprouts and sprinkle with coarse sea salt.
Frequently asked questions
If you don’t shake the basket halfway, the sprouts near the edges can burn before the middle cooks. Always toss once or twice for even cooking.
While air-frying sprouts without oil will cook them, they won’t be soft in the middle. Adding even a touch of oil yields the most crispy Brussels sprouts.
If you overcrowd the air fryer basket, there is a high chance that the sprouts will not be crispy.
Medium sprouts (about 1- 1 1/2 inches across) cook most evenly. Larger ones need to be halved (as pictured), while very small ones can over-crisp.
Storage instructions
To store: Store leftovers in an airtight container in the fridge for 4-5 days.
To freeze: Allow the cooked Brussels sprouts to cool, then freeze them in a freezer-safe container for up to six months.
Reheating: Reheat in an air fryer basket at 400°F or in a preheated oven until warm.
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Preheat the air fryer to 400°F (200°C).
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In a mixing bowl, add the Brussels sprouts, then add the oil and mix well. Add the garlic powder, smoked paprika, salt, and pepper and mix until combined.
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Add the seasoned Brussels sprouts to an air fryer basket and air fry for 10 minutes, tossing halfway through.
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Transfer into a bowl and serve immediately.
- Pre-soak the sprouts: Optional, but if I have time, I like to soak them for about 10 minutes. This makes them extra crispy. Just be sure to soak up all moisture first.
- Large sprouts: Any sprouts bigger than 1 1/2 inches wide, slice them in half.
- Frozen Brussels sprouts: Cook from frozen and air fry for an extra 6 minutes.
- Leftovers: Keep in the fridge for 5 days or the freezer for 6 months.
Serving: 1servingCalories: 98kcalCarbohydrates: 11gProtein: 4gFat: 6gSodium: 320mgPotassium: 455mgFiber: 4gVitamin A: 980IUVitamin C: 96mgCalcium: 50mgIron: 2mgNET CARBS: 7g
More favorite air fryer veggies
Originally updated August 2023, updated and republished September 2025
