Air Fryer Brussels Sprouts

by Sabrina Snyder

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2 Comments

5 from 1 vote
6 Servings
Prep Time 4 minutes
Cook Time 16 minutes
Total Time 20 minutes
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Air Fryer Brussels Sprouts are the perfect veggie dish that anyone can make 20 minutes or less with just 4 ingredients.

This air fryer recipe makes it easy to make a delicious side dish. It has the same flavor and texture as classic Roasted Brussels Sprouts, but is quickly prepared in the air fryer. 

Sabrina’s Air Fryer Brussels Sprouts

Although some people consider Brussels sprouts to be a bitter vegetable, they can have a delicious flavor if they’re prepared properly. This recipe is the perfect vegetable side dish to serve with any of your favorite dinner recipes. I especially love enjoying these air fryer vegetables with classic meals like Grilled Pork Chops, Chicken and Gravy, or Tender Beef Stroganoff. Don’t have enough time to prep fresh Brussels sprouts? I have a handy frozen tip at the bottom!

Dinner, then Dessert

Air Fryer Brussels Sprouts Recipe

Air Fryer Brussels Sprouts are the perfect veggie dish that anyone can make 20 minutes or less with just 4 ingredients.
Yield 6 Servings
Prep Time 4 minutes
Cook Time 16 minutes
Total Time 20 minutes
Course Side Dish
Cuisine American
Author Sabrina Snyder
Close up of roasted Brussels sprouts.
PrintRate

Ingredients
 

  • 1 pound Brussels sprouts , trimmed and halved
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon coarse ground black pepper

Instructions

  • Preheat air fryer to 375 degrees.
  • In a bowl toss Brussels sprouts with oil, salt, and black pepper.
  • Place in basket in an even layer.
  • Cook for 8 minutes.
  • Shake the basket well to mix.
  • Cook for 8 minutes.

Nutrition

Calories: 74kcal | Carbohydrates: 7g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 407mg | Potassium: 296mg | Fiber: 3g | Sugar: 2g | Vitamin A: 571IU | Vitamin C: 64mg | Calcium: 33mg | Iron: 1mg

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Chef’s Note

I like using fresh veggies, but air fryers are great for cooking frozen vegetables. Simply lay the Brussels sprouts out in a single layer in the air fryer basket. Then cook them for 2-3 minutes to defrost the veggies. Once they’re thawed, pat dry with a towel if there’s any visible moisture, toss the sprouts in olive oil and seasoning, then cook in the air fryer as usual. 

How to Store

  • Serve: To keep them fresh, don’t leave cooked sprouts at room temperature for more than 2 hours. 
  • Store: If you have any leftovers, transfer the Air Fryer Brussels Sprouts to an airtight container. Then you can store them in the fridge for 2-3 days. 
  • Freeze: You can also carefully seal the sprouts in an airtight storage container to freeze for up to 10 months. 

Variations

  • Crispy parmesan air fryer brussels sprouts: To add a delicious parmesan topping, cook as usual for 8 minutes. Then shake the basket, and cook for another 7 minutes. Sprinkle parmesan on top and cook for one more minute to melt the cheese over the Air Fryer Brussels Sprouts. 
  • Air fryer brussels sprouts with balsamic glaze: You can also add flavorful balsamic vinegar to the sprouts. Just toss the sprouts in 1 tablespoon of balsamic vinegar at the same time you add the extra virgin olive oil and seasonings. 
  • Flavor add-ins: For more seasonings, you can add ingredients like onion powder, paprika, red pepper flakes, or cayenne pepper. You could also introduce different flavors by adding a drizzle of maple syrup or fresh lemon juice into the mix. 

Air Fryer Veggies

Collage with cooked sprouts in a bowl and shown close up

 

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. I love that you included a tip for using frozen Brussels sprouts! When doing the 2-3 minute ‘defrost’ in the air fryer, do you find they stay just as crispy as the fresh ones, or should I leave them in for an extra minute or two once seasoned?

    Reply

    1. You’re welcome! They should crisp up just like fresh. One thing I forgot to mention in the recipe is to pat dry any visible moisture you see after the defrost step. Then toss in oil and seasoning and you’ll be good to go.

      Reply