Crispy Roasted Brussels Sprouts
Crispy Roasted Brussels Sprouts are halved and tossed with olive oil and balsamic glaze; air fry at 400°F for 15 minutes until deeply caramelized with crispy outer leaves.
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Method
- 1
Trim ends and halve Brussels sprouts. Remove any loose outer leaves (save them — they get extra crispy).
- 2
Toss with olive oil, salt, and pepper. Place cut-side down for maximum caramelization.
- 3
Air fry at 400°F for 12-15 minutes, shaking once at 8 minutes, until deeply browned and crispy on the edges.
- 4
Drizzle with balsamic glaze and top with Parmesan, cranberries, or pecans.
Pro tip. Cut-side down is the secret — that flat surface gets the most contact with the hot air and caramelizes beautifully. Don't overcrowd or they steam. Those loose leaves that crisp up like chips? Best part.
Why the air fryer wins here
- Ready in 15 minutes. The same dish takes about 24 in a conventional oven, plus preheating.
- Uses a fraction of the oil of deep frying, which is how this comes in at 130 calories a serving.
- Cleanup is a basket, not a sheet pan and a splattered stovetop.
Storing and reheating
Refrigerate perishable leftovers within 2 hours, or within 1 hour above 90°F. Reheat leftovers to 165°F (74°C) throughout, measured with a food thermometer. USDA leftover safety guidance.
Keep leftovers in the fridge for up to 3 days. To bring them back, air fry at 360°F for 3-4 minutes. Brussels sprouts actually get better on reheat — more caramelized. Full reheat guide for brussels sprouts.
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