Perfect, crispy-on-the-outside, tender-on-the-inside air fryer Brussels sprouts are easy to make and delicious, with or without oil.
Servings 2servings
Author Becky Striepe
Ingredients
2cupsBrussels sproutssliced lengthwise into ¼" thick pieces (see notes)
1tablespoonolive oil OR maple syrupSee note.
1tablespoonbalsamic vinegar
¼teaspoonsea salt
Instructions
In a bowl, toss together the Brussels, oil or maple syrup, vinegar, and salt.
Cook at 400F for 8-10 minutes, shaking (and checking their progress) after 5 minutes and then at 8 the minute mark. You're going for crispy and browned, but not burnt!
Video
Notes
I can't stress enough how important it is to get ¼" thick pieces. Thicker slices will not cook fully. Slice the sprouts lengthwise. Depending on the size of your Brussels sprouts, that might mean cutting them in half, thirds, or more. If you prefer softer Brussels sprouts, soak the slices in water for 10 minutes. Then, drain them, pat them dry, season them, and proceed with the recipe.Use maple syrup for an oil free option. Just note that if you ditch the oil, the finished product won't be quite as crispy as the version with oil. But it's still delicious!Calorie count is for the recipe with oil, because it's my favorite way to make these!Leftovers will keep in an airtight container in the refrigerator for 3-4 days. You can serve leftovers warm or cold.To reheat, either pop them into the microwave or the air fryer. In the air fryer, reheat these at 350° F for 5-7 minutes.