Air Fryer Crispy Brussels Sprouts 4.7 ★

25 min | easy | lactose-free, Mediterranean diet, paleo-friendly, vegan

White bowl filled with air-fried Brussels sprout halves, glossy with oil and browned on the cut sides, with a few crisped outer leaves and green herb flecks; a spoon rests in the bowl on a marble surface beside a gray napkin.

Updated Nov 25, 2025

Prep Time	Cook Time	Total Time
10 min	15 min	25 min

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Introduction

These air fryer crispy Brussels sprouts come out golden, salty, and caramelized with the best tender-crisp bite.

They are perfect as a quick weeknight side dish, a holiday veggie, or a snack to munch straight from the basket.

Olive oil, garlic, and a touch of vegetable bouillon powder give them big roasted flavor, without ever turning on the oven.

Close-up of a white bowl filled with halved Brussels sprouts, air-fried until glossy and deeply browned, showing crisp, caramelized cut sides and green outer leaves on a light surface.

How to Make Air Fryer Crispy Brussels Sprouts

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Prep the Brussels sprouts

Rinse the Brussels sprouts, trim the stem ends, and slice each sprout in half through the core.
Pat them very dry with a clean kitchen towel, which helps them crisp instead of steaming in the air fryer.
Season the sprouts

Place the Brussels sprouts in a large bowl and drizzle with the olive oil.
Sprinkle on the garlic powder, vegetable bouillon powder, salt, and black pepper, then toss until everything is evenly coated.

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Preheat the air fryer

Preheat your air fryer to 380°F for about 3 minutes so the sprouts start cooking in a hot basket.
Lightly spray or brush the basket with oil if it tends to stick.
Air fry until crispy

Arrange the Brussels sprouts in the basket in a mostly single layer, leaving a little space for air circulation.
Cook at 380°F for 12 to 15 minutes, shaking the basket well every 5 minutes for even browning.
If your air fryer is small, cook in two batches so the sprouts can crisp instead of turning soggy.
Season to taste and serve

Check a few sprouts for doneness; they should be deeply browned on the edges and tender when pierced with a fork.
Taste and add a pinch more salt or pepper if needed, then serve hot right from the basket.

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White bowl filled with halved air-fried Brussels sprouts, glossy with oil and browned on the cut sides, with crisped dark outer leaves; a spoon rests in the bowl on a light surface.

Substitutions

Olive oil -> avocado oil: Avocado oil has a high smoke point, so it handles air fryer heat very well. The sprouts still crisp nicely and taste rich.
Vegetable bouillon powder -> nutritional yeast and extra salt: Use a teaspoon of nutritional yeast plus a small pinch of extra salt. You get a deep savory flavor and light cheesy notes.
Garlic powder -> smoked paprika: Smoked paprika adds gentle heat and a smoky edge without burning in the air fryer. It also gives beautiful bronzed color.

White bowl filled with air-fried Brussels sprouts, some halved to show golden-brown, crispy cut sides; lightly glossy with oil and sprinkled with small green herb pieces. A spoon rests in the bowl on a light countertop with a gray napkin.

Tips

Cut for even cooking: If some sprouts are much larger, cut them into quarters so everything cooks at the same pace. Even sizes mean crispy leaves and tender centers instead of raw or mushy spots.
Dry for maximum crunch: Moist sprouts steam before they brown, so really take time to pat them dry after rinsing. You will notice crispier outer leaves and better caramelized edges.
Adjust time to your air fryer: Every air fryer runs a little differently, so start checking at 10 minutes the first time you make these. If edges are dark but centers feel firm, drop the temperature slightly and cook a few minutes more.
Finish with something bright: For restaurant level flavor, squeeze on a little lemon juice or drizzle balsamic vinegar right after air frying. That hit of acid balances the richness and makes the sprouts taste fresher.
Reheat leftovers the right way: To reheat leftovers, pop them back into the air fryer at 360°F for 3 to 4 minutes. They regain their crisp edges instead of turning soft like in the microwave.

Nutrition Facts ^*

Energy	135	kcal
Protein	7	g
Total Fat	7	g
Carbohydrates	16	g
Dietary Fiber	7	g

^* Approximate, per serving.
Data source: USDA FoodData Central.

Close-up of a white bowl filled with air-fried Brussels sprouts, halved and whole, with browned, crispy edges and a glossy oil sheen; a spoon and beige napkin sit beside the bowl on a light surface.

FAQ

Why did my Brussels sprouts not get crispy in the air fryer?: Most often they were either too wet or too crowded in the basket. Pat them very dry, then cook in a single layer with space between pieces. If needed, cook a second batch instead of piling them higher.
Can I use frozen Brussels sprouts for this recipe?: You can, but they will not get quite as crispy as fresh sprouts. Thaw them first, press out extra moisture, then air fry a little longer until browned.
How can I make the Brussels sprouts taste less bitter?: Good browning plus enough salt and a little acid really tame bitterness. Cook until the cut sides are deep golden, then finish with lemon juice or a drizzle of balsamic. If you like, add a tiny drizzle of maple syrup for a sweet contrast.
Can I double the recipe for a crowd?: Yes, but cook in several batches so each one has room to crisp. Keep finished sprouts on a sheet pan in a 250°F oven while you air fry the rest.

Serving Suggestions

These crispy Brussels sprouts are lovely with roasted chicken, seared salmon, or a simple pot of lentils.

For a fun twist, toss them with toasted walnuts and a spoonful of grainy mustard right before serving.

A sprinkle of grated Parmesan or vegan Parmesan gives a salty finish that keeps everyone reaching for another bite.

Recipe by Eunice.
“I learned to cook by standing in my grandma’s kitchen, watching her turn simple ingredients into meals that fed our entire family. That’s where it started. Today, I create recipes for real life, real kitchens, and anyone who wants good food without overthinking it.” Read more.

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Reviews

Rated 4.7 ★ (out of 5) based on 6 reviews.

Post your review and pictures below! ⬇︎

Lindsay, Chicago, IL: Hello fellow cooks! We LOVE this recipe..have been making brussels sprouts this way for awhile now. I DO HAVE A QUESTION: The first time I made these they were perfect! Ever since, after I put them in the air fryer, they get browned on the outside but still seem a little hard in the middle. I have tried less time and more time and even cutting them smaller. Still the same problem. :(WHAT am I doing wrong? They taste just as delicious as the first time when they turned out perfectly, but the texture is not quite right. I tell my kids..just eat the crispy parts first! LOLAny suggestions would be so appreciated. After cooking for 50 years, this is frustrating. Thank you! — 3 ★

Eunice: Your air fryer may be running hot. Try cooking at 350°F a few minutes longer, and avoid overcrowding so the centers can soften before the outsides brown.
Patricia Shaw: I’ve been making these brussels sprouts for several months now. I have added a little lemon juice and some grated parmesan right after cooking. With the added ingredients I cut back just a bit on the salt. I do like the idea of adding balsamic vinegar for added flavor. My family loves this recipe. — 5 ★

Eunice: Lovely additions, Patricia, and it's nice your family loves them!
Marla, San Jose: Excellent and easy recipe. I ended up with about 1 3/4 lbs brussels sprouts, cut the salt to 1/2 tsp, and used a little lemon at the end. Crisp-to-tender ratio was perfect, but I did have to cook mine a few minutes longer. Thanks for the great recipe...will be adding this to my rotation! — 5 ★

Eunice: Glad it earned a spot in your rotation, Marla!
Rachel, Albany, Australia: Very tasty and easy to make. Will def make again and again and again... — 5 ★

Eunice: Glad it was easy and tasty, Rachel!
Sheldon, Surprise: This was a great hit as a side for dinner — 5 ★

Eunice: Glad it was a hit as a dinner side, Sheldon!
Amy, Tampa: Turned out crispy and delicious! — 5 ★

Eunice: Happy to hear they came out crispy and delicious, Amy!