Description
Crispy and flavorful Air Fryer Brussels Sprouts, seasoned with olive oil, garlic, salt, and pepper, and optionally topped with balsamic glaze, pomegranate molasses, maple syrup, or Parmesan cheese. A quick, healthy side dish perfect for any meal.
Ingredients
Scale
For the Brussels Sprouts:
- 1 pound Brussels sprouts
- 2 teaspoons extra virgin olive oil
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 3 cloves garlic, thinly sliced (optional but delish!)
Optional Toppings:
- 1 tablespoon balsamic glaze or reduced balsamic vinegar
- Drizzle pomegranate molasses
- 2 teaspoons pure maple syrup
- 3 tablespoons freshly grated Parmesan cheese
Instructions
- Prepare the Brussels Sprouts: Trim off the ends of the Brussels sprouts and remove any brown outer leaves. Cut them in half from stem to end. If any are very large, quarter them to ensure even cooking.
- Optional Soak: Place the Brussels sprouts in a large bowl and cover with warm tap water. Let them sit for 10 minutes to soften the center, then drain and pat dry. This step can be skipped if you prefer a firmer texture.
- Preheat Air Fryer: Preheat the air fryer to 375 degrees Fahrenheit according to the manufacturer's instructions (typically 3 minutes).
- Season: Toss the Brussels sprouts in a bowl with olive oil, kosher salt, and ground black pepper until evenly coated.
- Initial Cook: Place the Brussels sprouts in the air fryer basket and cook for 5 minutes. Then, remove the basket and shake it to toss the sprouts for even cooking.
- Continue Cooking: Cook for an additional 5 minutes, then shake the basket again. Check that the sprouts look crispy and almost done.
- Add Garlic and Finish Cooking: Add the thinly sliced garlic cloves to the basket, toss to coat, and cook for 2 to 4 more minutes, shaking often, until the Brussels sprouts are deeply crisp.
- Add Toppings: Transfer the Brussels sprouts to a serving bowl and stir in any optional toppings such as balsamic glaze, pomegranate molasses, maple syrup, or Parmesan cheese. Serve hot and enjoy.
Notes
- To store, refrigerate Brussels sprouts in an airtight container for up to 4 days.
- To reheat, warm leftovers on a baking sheet in the oven at 350 degrees Fahrenheit until heated through.
- Freezing is not recommended as Brussels sprouts become mushy upon thawing, but if necessary, freeze in an airtight container for up to 3 months and thaw overnight in the refrigerator before reheating.
- Soaking the sprouts is optional and helps to soften the center for a less firm texture.
- Shake the air fryer basket frequently for even cooking and crispiness.
Nutrition
- Serving Size: 1 cup
- Calories: 90 kcal
- Sugar: 2 g
- Sodium: 150 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 0 mg
