Air Fryer Brussels Sprouts
The vegetable that converts skeptics: shattering charred edges outside, sweet tender centers inside. Fifteen minutes, one shake, zero sogginess.
Sprouts at a glance
5 minPrep
15 minCook
380°FTemp
4Servings
Ingredients
- 1 lb brussels sprouts, halved
- 1½ tbsp olive oil
- 3/4 tsp kosher salt
- 1/4 tsp black pepper
- 1 tbsp balsamic glaze (optional but excellent)
Steps
- Trim, halve, dry. Dry surfaces crisp; wet surfaces steam. This step is the recipe.
- Oil, season, single layer, cut-side down. Crowding steams — cook in two batches for a full pound rather than one sad pile.
- 380°F for 8 minutes, shake, then 6–8 more. Done when edges char and a knife slides through the core.
- Glaze and serve now. Crispness has a half-life of minutes. The table can wait; the sprouts can't.
Why 380°F, not 400°F
Sprouts are dense — 400°F chars the outside before the core turns tender. 380°F closes the gap: full caramelization with cooked-through centers. Small sprouts run 12–13 minutes total; golf-ball monsters need the full 16–18.
Three finishes worth trying
- Balsamic + parmesan: the classic for a reason
- Hot honey + flaky salt: sweet heat against the char
- Bacon crumbles + maple: for the skeptic you're converting tonight
