You know that moment when you try brussels sprouts again after years of avoiding them, and realize you've been missing out? That was me. And honestly, the air fryer changed everything. These little green guys go from "meh" to "oh wow" in about 15 minutes flat. They come out crispy on the edges, tender in the middle, and coated in a balsamic glaze that's tangy and just a little sweet.
This recipe is proof that your air fryer isn't just for fries or chicken nuggets, it's the secret to veggie sides that actually taste amazing. It's easy, hands-off, and feels a bit fancy without the effort (aka my favorite kind of recipe). If you're already loving my Air Fryer Portobello Mushrooms or MY Air Fryer Frozen Broccoli this one's going to fit right in with your weeknight rotation.
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The Ingredients
- Brussels sprouts - trimmed and halved (or quartered if very large)
- Balsamic vinegar - the tang backbone
- Olive oil - helps crisping & flavour carry
- Salt & black pepper - simple seasoning, big payoff
Notes: Choose firm sprouts with tight leaves (not floppy). If some are way larger, cut those into quarters so cooking is even. Use a good quality balsamic vinegar - it really makes the glaze stand out.
See Recipe Card Below for Quantities
How to Make the Air Fryer Brussels Sprouts with Balsamic Glaze
1. Preheat your air fryer to 375°F (190°C) for 3-5 minutes so it's hot and ready.
2. Prep the sprouts: Wash and trim the ends. Cut in half (or quarters if large). Pat dry, moisture = soggy, and we don't want soggy.
3. Toss: In a mixing bowl, combine the sprouts with the balsamic vinegar, olive oil, a generous pinch of salt and some freshly ground black pepper. Stir so each sprout is nicely coated.
4. Arrange: Spread the sprouts in the air fryer basket in a single layer (don't crowd them, give them breathing room to crisp).
5. Cook: Air fry for 12-15 minutes, shaking the basket about halfway through so all sides brown evenly. You're looking for golden-brown edges and a crisp outer shell but still tender inside.
6. Finish & serve: Transfer into a serving dish and if you want you can drizzle a bit more balsamic glaze (or vinegar) right before serving to heighten the tang. Serve immediately while they're crisp.
Sophie's Tips
- Don't skip patting them dry, I learned that the hard way (photo shoot ruined by soggy greens!).
- Cut larger sprouts so all pieces cook evenly, I used to leave big ones whole and ended up with some mushy middles.
- If your air fryer is small, cook in two batches, overcrowding kills the crisp.
- Want a gourmet finish? Sprinkle with freshly shaved Parmesan or crispy bacon bits just before serving.
- Leftovers? They'll stay fine in the fridge but you'll lose some crispness. Re-crisp them in the air fryer for 4-5 minutes at 350°F.
Variations
- Sweet & Spicy: Add 1 teaspoon of honey or maple syrup to the balsamic mixture and a pinch of red pepper flakes for a sweet-heat combo.
- Cheese Lover's: After cooking, toss with 2 tablespoons freshly grated Parmesan and a sprinkle of chopped walnuts for crunch.
- Meaty Boost: Toss in 2 strips of chopped cooked bacon or prosciutto in the last 3 minutes of cooking for a smoky finish.
- Vegan / Oil- light: Use a spray of olive oil or avocado oil instead of pouring, increase balsamic slightly, skip cheese/bacon.
Serving Ideas
These brussels sprouts are a perfect weeknight companion. Pair them with:
- A simple roasted chicken breast + mashed potatoes for a balanced meal.
- A vegetarian main like quinoa-filled stuffed peppers to fill your plate with colour and crunch.
- During the holidays, use them alongside your favourite roast or even add to a grazing board for guests (they always disappear fast!).
- Leftover sprouts work great stirred into tossed pasta with a little goat cheese and lemon zest.
Storage Tips
Store any leftovers in an airtight container in the fridge for up to 3-4 days (they lose crispness after that). To re-heat and restore some crunch: pop them back in the air fryer at 350°F for 4-5 minutes. Freezing is not recommended, trey'll turn mushy.
FAQ
Yes, but they'll never be quite as crisp as fresh ones. If you use frozen, make sure to pat them dry, expect slightly longer cook time, and maybe skip the balsamic until after so they don't get too soggy.
Cut them into quarters (or even eighths) so cooking is even - I've done this. Big sprouts take longer and often end up soft in the centre if left whole.
Better to cook in two batches than overcrowd. Overcrowding = steaming, not crisping.
Air Fryer Balsamic Brussel Sprout
Equipment
Ingredients
Method
- Preheat your air fryer to 375°F (190°C) for about 3-5 minutes so it's hot and ready.
- Wash the Brussels sprouts, trim off the stem ends, remove any damaged outer leaves, and cut each sprout in half (or quarters if large). Pat them dry with a paper towel or clean kitchen towel.
- In a mixing bowl, combine the trimmed sprouts with the balsamic vinegar, olive oil, a pinch of salt and some freshly ground black pepper. Toss gently until all the sprouts are coated.
- Spread the coated sprouts in the basket of your air fryer in a single layer - avoid overcrowding so they can crisp up properly.
- Cook for 12-15 minutes, shaking or tossing the basket about halfway through the cooking time (around minute 6-8) so the sprouts brown evenly. You'll know they're done when the outer edges are golden-brown and crisp and the centres are tender.
- Transfer the sprouts to a serving dish and if you like, drizzle a little extra balsamic vinegar or glaze over them just before serving to boost the tang. Serve immediately while they're still crisp and hot.
Notes
- Try adding 1 teaspoon of honey or maple syrup for a slightly sweet glaze variation.
- If your sprouts are smaller, start checking around the 10-minute mark to avoid overcooking.
- Don't crowd the air fryer basket - leave space around each piece so hot air can circulate and crisp the edges.
- For a finishing touch, sprinkle with freshly grated Parmesan, chopped bacon, or red pepper flakes after cooking.
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