Air Fryer Roasted Brussels Sprouts
Why this recipe works
- Fast cooking: The air fryer browns the sprouts quickly, giving them roasted flavour without needing a full oven preheat.
- Crisp edges: Halving larger sprouts and cooking them in an even layer helps the cut sides caramelise while the centres turn tender.
- Bright finish: Adding balsamic vinegar after cooking keeps its tangy sweetness fresh and prevents the sprouts from steaming.
Get the most out of this recipe
Texture tips
- Keep the basket uncrowded: Cook the sprouts in a single layer so hot air can circulate and the edges brown instead of softening.
- Serve immediately: The crispest texture is straight from the air fryer, before the residual heat and balsamic soften the outer leaves.
Ingredient notes
- Choose firm sprouts: Look for bright green Brussels sprouts with tight leaves; loose or yellowing leaves tend to cook unevenly.
- Adjust the balsamic: Balsamic vinegar varies in sweetness and intensity, so add it to taste for either a sharper or rounder finish.
- Watch the garlic: If your air fryer runs hot, add the garlic later in cooking to reduce the chance of bitterness.
Common mistakes
- Overfilling the basket: Too many sprouts at once traps steam and limits caramelisation; cook in batches if needed.
- Uneven sizing: Large whole sprouts can stay firm in the centre while smaller pieces overcook, so halve larger ones before cooking.
Make-ahead tips
- Prep ahead: Trim and halve the sprouts in advance, then cook them just before serving for the best texture.
- Reheat for crispness: Reheat refrigerated sprouts in the air fryer at 190°C (375°F) until piping hot and the edges re-crisp.
Equipment you'll need
Ingredients
Instructions
- Trim the brussels sprouts and halve any large ones so the pieces are similar in size. Lightly bash or finely grate the garlic.
- Put the sprouts in a mixing bowl and toss with the olive oil, garlic, fine sea salt and black pepper. Preheat the air fryer to 200°C (390°F) for 2 minutes if your model benefits from preheating.
- Air fry the sprouts in an even layer for 10 to 12 minutes, shaking the basket halfway, until browned with crisp edges and tender when pierced. If they are crowded, cook in two batches for best caramelisation.
- Tip the hot sprouts back into the bowl and immediately toss with the balsamic vinegar. Taste and adjust with a pinch more fine sea salt or black pepper if needed, then serve straight away.
Recipe notes
Tips
- For the crispest edges, keep the sprouts in a single layer and avoid overfilling the basket.
- If the garlic starts to look too dark during cooking, add it for the final 3 minutes instead of at the start.
- Balsamic vinegar varies in sweetness, so start with a little, then add more to taste.
Substitutions
- Replace balsamic vinegar with apple-cider-vinegar for a sharper, lighter finish.
- Replace black pepper with smoked-paprika for a warmer, smoky note.
Storage
- Refrigerate up to 3 days
- Cool, then refrigerate in an airtight container. Reheat in the air fryer at 190°C (375°F) for 3 to 5 minutes until piping hot and edges re-crisp; avoid microwaving if you want to keep them crisp.
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Recipe overview
- Servings: 4 servings
- Total time: 18min (8min active)
- Difficulty: Easy
- Cuisine: Fusion
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