Method

  1. Trim the stem end off each brussels sprout and pull away any yellow or loose outer leaves. Cut each sprout in half through the stem so you have two flat-sided halves.
  2. Dry the sprouts well with a kitchen towel. Any surface water will steam them instead of letting the cut sides brown.
  3. In a large bowl, toss the halved sprouts with the olive oil, salt, black pepper, and red pepper flakes if using. Make sure the cut sides get coated, since that's where the browning happens.
  4. Preheat the air fryer to 380°F for about 3 minutes if your model has a preheat setting.
  5. Load the sprouts into the basket cut side down in a single layer. If your basket is small, cook in two batches rather than piling them up. Crowding traps steam and you'll end up with limp, unevenly cooked sprouts.

Air fryer: 380°F, 16 minutes, shaking or flipping halfway.

  1. Cook for 8 minutes, then pull the basket out and shake it or flip the sprouts with tongs so the other side can brown. Return to the air fryer for another 6 to 8 minutes, until the outer leaves are deeply browned and crisp and a knife slides easily into the cores.
  2. Taste one for tenderness. If they need more time, add it in 2-minute increments, since air fryer baskets vary in how fast they run.
  3. Transfer to a serving bowl right away. Sprouts left sitting in the hot basket can go from crisp to soggy in a few minutes.

Tips

  • Buy sprouts that are roughly the same size so the halves cook at the same rate. If you have a mix of small and large sprouts, quarter the big ones.
  • A light hand with the oil matters more than a lot of it. Too much oil pools in the basket and can smoke; a thin, even coat crisps better.
  • If you like a sharper finish, toss the hot sprouts with a small drizzle of balsamic vinegar or a squeeze of lemon right before serving. Don't add either before cooking, since the sugars can burn.
  • Basket-style and oven-style air fryers run at different speeds. Check at the 12-minute mark the first time you make this so you can calibrate your own machine.

FAQ

Do I need to soak or blanch the sprouts first? No. Air frying works directly on raw, halved sprouts. Blanching adds a step and moisture you don't need; dry, raw sprouts crisp better.

Why are my sprouts soggy instead of crispy? The most common cause is crowding the basket or skipping the drying step. Water on the surface and too many sprouts packed together both trap steam instead of letting hot air do its job.

Can I use frozen brussels sprouts? Yes, but don't thaw them first. Air fry straight from frozen at 380°F for about 18 to 20 minutes, shaking the basket every 5 minutes or so. They won't caramelize quite as deeply as fresh, halved sprouts.

What size should I cut larger sprouts? Aim for pieces roughly 1in to 1.5in across after cutting, quartering any sprout larger than a golf ball so it cooks at the same rate as the smaller halves.

Can I add cheese or bacon? Grated parmesan tossed on right after cooking melts nicely from the residual heat. If you want bacon, cook diced bacon separately first; raw bacon added to the basket releases fat that can make the sprouts greasy instead of crisp.