Crispy Air Fryer Brussels Sprouts With Balsamic Parmesan

These crispy air fryer Brussels sprouts have deeply browned edges, tender centers, and a savory balsamic-Parmesan finish. Preheat the air fryer to 380°F (193°C), then cook the sprouts for 12 to 15 minutes, shaking the basket halfway through. They make a quick vegetable side for chicken, steak, pasta, or holiday dinners.

Ingredients

• 1 pound Brussels sprouts
• 1 1/2 tablespoons olive oil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/3 cup finely grated Parmesan cheese
• 1 tablespoon balsamic vinegar
• 1 teaspoon honey or maple syrup, optional
• Crushed red pepper flakes, optional

How To Make It

1. Preheat the air fryer to 380°F (193°C) for about 3 minutes. Trim the tough ends from the Brussels sprouts, remove any damaged outer leaves, and cut each sprout in half. Quarter especially large sprouts so the pieces cook evenly.

1. Dry the sprouts thoroughly with a clean kitchen towel. Toss them with the olive oil, garlic powder, salt, and black pepper until evenly coated.

1. Arrange the Brussels sprouts in the air fryer basket in a mostly single layer. It is fine if a few overlap, but avoid tightly packing the basket. Cook for 10 to 13 minutes, shaking well after 6 minutes.

1. Sprinkle the Parmesan over the sprouts and air fry for another 2 minutes, or until the cheese is golden and the outer leaves are crisp. Total cooking time will be approximately 12 to 15 minutes.

1. Stir together the balsamic vinegar and optional honey. Transfer the hot Brussels sprouts to a bowl, drizzle lightly with the balsamic mixture, and toss. Add red pepper flakes or extra Parmesan if desired.

Tips

Dry Brussels sprouts are the key to crisp results. Any water left after washing creates steam and slows browning.

Include the loose leaves that fall off while trimming. They become especially crisp in the air fryer, but check them when you shake the basket so they do not burn.

For a small air fryer, cook in two batches rather than overcrowding the basket. Keep the first batch warm in a 200°F (93°C) oven.

Add the balsamic after air frying. Cooking the vinegar from the beginning can make the sprouts wet, while its natural sugars may darken too quickly.

Serve these balsamic-Parmesan Brussels sprouts immediately for the crispiest texture and boldest flavor.