Go Back
Rolling Sauce

Air Fryer Brussel Sprouts with Balsamic Glaze

Charred edges, tender centers, done in 12 minutes. Olive oil, garlic, salt, and balsamic glaze is all this needs — and the air fryer does the rest without heating up the whole kitchen.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Servings: 4
Course: Side Dish
Cuisine: American
Ingredients Method Notes

Ingredients
  

Brussel Sprouts
  • - 1 lb fresh Brussels sprouts trimmed and halved
  • quarter any larger than 1.5 inches across
  • - 1½ tbsp olive oil
  • - 3 garlic cloves minced (or 1 tsp garlic powder)
  • - ½ tsp kosher salt
  • - ¼ tsp black pepper
  • - ¼ tsp red pepper flakes optional
Finishing
  • - 1–2 tbsp balsamic glaze NOT raw balsamic vinegar
  • - Flaky sea salt for serving

Method
 

  1. Prep: Wash Brussels sprouts and pat thoroughly dry with paper towels. Trim the stem end and halve lengthwise. Quarter any large sprouts. Remove and discard loose outer leaves.
  2. Toss: In a large bowl, toss Brussels sprouts with olive oil, garlic, salt, pepper, and red pepper flakes (if using). Make sure every cut surface is coated.
  3. Air fry: Arrange Brussels sprouts in a single layer in the air fryer basket, cut side down where possible. Do not overcrowd — cook in batches if needed.
  4. Cook at 380°F (195°C) for 12–14 minutes, shaking the basket halfway through (at the 6-minute mark). Sprouts are done when the cut surfaces are deep golden brown and the edges have charred slightly.
  5. Finish: Transfer to a serving bowl. Drizzle balsamic glaze over the hot sprouts and toss lightly. Finish with flaky salt.
  6. Serve immediately.

Notes

  • Storage: Refrigerate in an airtight container up to 4 days. Reheat in
    the air fryer at 350°F for 3–4 minutes to restore crispness.
    Do not freeze.
  • Parmesan variation: In the last 3 minutes of cooking, scatter 2–3 tbsp
    finely grated Parmesan over the sprouts. Finish with lemon juice.
  • Honey-chili: Skip balsamic, drizzle with 1 tbsp honey + pinch red pepper
    flakes when hot. Finish with flaky salt.
  • Bacon: Add 2 oz diced raw bacon to the basket with the sprouts. Cook as
    directed — bacon renders as sprouts caramelize.
  • Swap: Skip garlic powder for minced fresh garlic (1–2 cloves works);
    add after cooking to prevent burning.