For the crispiest Brussels sprouts, air frying is the secret weapon!
Trim and halve 1 pound of sprouts, toss with olive oil, black pepper and a pinch of garlic, then air fry at 360°F for 8 minutes.
After shaking the basket, continue for 5 more minutes until they’re golden brown.
Finish with a drizzle of balsamic glaze and pomegranate seeds for a pop of sweetness.
These addictively crunchy veggies will transform even the biggest Brussels sprout skeptic.
Ingredients
- Brussels sprouts
- Extra virgin olive oil
- Black pepper
- Balsamic vinegar or glaze
- Pomegranate seeds
- Garlic (optional)
- Garlic powder (optional)
- Salt (optional)
- Feta cheese (optional)
- Goat cheese (optional)
Additionally, these ingredients can be transformed into Delicious Maple Bacon Brussels Sprouts Bites for a flavorful twist on this classic dish.
Recommended Tools
Ready to make crispy, delicious Brussels sprouts in your air fryer? Having the right tools on hand makes this recipe a breeze. From prepping those little green gems to serving them with that gorgeous balsamic glaze, these kitchen essentials will help you create perfect results every time.
- Air Fryer:
The star of the show that creates perfectly crispy Brussels sprouts without all the oil of traditional frying.
- Sharp Knife:
Makes quick work of trimming and halving those Brussels sprouts before cooking.
- Mixing Bowl:
Perfect for tossing the Brussels sprouts with olive oil and seasonings before air frying.
- Serving Bowl:
Needed for transferring the cooked sprouts and adding the balsamic glaze and pomegranate seeds.
- Measuring Spoons:
Ensures you get the perfect amount of olive oil, seasonings and balsamic glaze for balanced flavor.
- Kitchen Tongs:
Makes it easy to shake or flip the Brussels sprouts halfway through cooking for even crispiness.
For an added touch, consider pairing your Brussels sprouts with crispy corn on the cob, which can also be made easily in an air fryer. </p
Instructions for air fryer cryspy brussels sprouts
Ready to make the crispiest, most delicious Brussels sprouts ever? Let’s get cooking!
- Start by trimming and halving 1 lb of Brussels sprouts. For extra-tender centers, soak them in cold water for about 10 minutes, then pat dry.
- Toss your sprouts with 1 tbsp of extra virgin olive oil, ¼ tsp of black pepper, and a pinch of salt if you’re using it. Want some garlicky goodness? Add sliced garlic or a sprinkle of garlic powder now!
- Preheat your air fryer to 360°F (182°C) and arrange the Brussels sprouts in the basket. Try not to overcrowd them—you want that hot air to circulate around each one!
- Air fry for 8 minutes, then give the basket a good shake. If you didn’t add garlic earlier but want to now, toss it in at this point.
- Continue cooking for another 5 minutes until they’re getting nice and crispy.
- Craving extra crunch? Crank up the heat to 400°F (204°C) for the final 2-3 minutes. Those crispy edges are absolutely worth it!
- Transfer your hot Brussels sprouts to a serving bowl and immediately drizzle with ¼ cup of balsamic vinegar or glaze. The heat helps the sprouts soak up all that tangy sweetness!
- Sprinkle 2 tbsp of bright, jewel-toned pomegranate seeds on top for a pop of color and burst of juicy flavor.
- Want to take it up a notch? Add some crumbled feta or goat cheese for a creamy finish that balances the crispy texture perfectly.
Serve these beauties right away—they’re at their crunchiest and most delicious straight from the air fryer!
Pro Tips
Soak your Brussels sprouts in cold water for 10 minutes before air frying to achieve a perfect contrast of crispy exteriors and tender centers.
This quick pre-cooking step helps the sprouts retain moisture inside while still developing that coveted golden crunch on the outside.
Substitutions & Variations
While our crispy air fryer Brussels sprouts shine with balsamic and pomegranate, they can transform with different flavors, textures and ingredients to suit any meal or preference.
- Honey Sriracha: Replace balsamic with a drizzle of honey mixed with sriracha sauce for a sweet and spicy kick that balances the earthy sprouts perfectly.
- Parmesan Herb: Skip the balsamic glaze and toss hot sprouts with grated parmesan, fresh thyme and rosemary for a savory Italian-inspired side dish.
- Maple Bacon: Add chopped cooked bacon bits during the last 2 minutes of cooking and substitute balsamic with maple syrup for a sweet and smoky flavor combination.
- Asian Fusion: Replace balsamic with a mixture of soy sauce, honey and sesame oil, then top with sesame seeds instead of pomegranate for an umami-rich variation.
- Mediterranean Style: Substitute pomegranate seeds with diced sun-dried tomatoes and add crumbled feta cheese with a light lemon olive oil dressing instead of balsamic.
- Nutty Crunch: Add toasted pine nuts or walnuts along with the pomegranate seeds and include a sprinkle of nutritional yeast for a dairy-free cheesy flavor.
Leftovers & Storage Tips
Although these air-fried Brussels sprouts taste best when devoured immediately after cooking, you’ll sometimes find yourself with leftovers that are too good to waste.
Store them in an airtight container in your fridge for up to 3 days.
When you’re ready to enjoy them again, pop them back in the air fryer for 3-4 minutes at 350°F.
They’ll crisp right back up—almost as good as fresh!
Try It Tonight
Air Fryer Crispy Brussels Sprouts with Balsamic Glaze & Pomegranate Seeds
Crispy Brussels sprouts air-fried to perfection and topped with sweet balsamic glaze and pomegranate seeds.
- 1 lb Brussels sprouts, trimmed and halved
- 1 tbsp extra virgin olive oil
- ¼ tsp black pepper
- ¼ cup balsamic vinegar or glaze
- 2 tbsp pomegranate arils (seeds)
- Optional: sliced garlic or garlic powder, salt
Toss Brussels sprouts with olive oil, pepper, and salt. Optional: add garlic.
Air fry at 360°F (182°C) for 8 minutes, shake basket, add garlic if using, then cook 5 more minutes.
Transfer to a bowl, drizzle with balsamic glaze, and top with pomegranate seeds.
For extra crispiness, cook at 400°F (204°C) for the last 2–3 minutes.
For a creamier finish, sprinkle with feta or goat cheese before serving.
