Side dish

Crispy Air Fryer Brussels Sprouts

Name: Crispy Air Fryer Brussels Sprouts
Prep time: 5 min
Cook time: 12 min
Total time: 17 min
Yield: 4
Cuisine: European
Ingredients: 500g Brussels sprouts, trimmed and halved; 1.5 tbsp olive oil; 1/2 tsp salt; 1/4 tsp black pepper; Juice of half a lemon, or 1 tsp balsamic vinegar; 2 tbsp grated parmesan (optional)

Cut side down for the caramelised edges.

17 mins total
Serves 4
Easy
European

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By Lush Editorial Team · Updated Sep 19, 2026

Good Food,
Happier You!

Ingredients

Scale

500g Brussels sprouts, trimmed and halved
1.5 tbsp olive oil
1/2 tsp salt
1/4 tsp black pepper
Juice of half a lemon, or 1 tsp balsamic vinegar
2 tbsp grated parmesan (optional)

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Quick Info

Prep Time5 mins

Cook Time12 mins

Total Time17 mins

Servings4

DifficultyEasy

Temperature375°F

We do not publish calorie or nutrition figures. Doing that properly needs lab analysis, and an estimate dressed up as data is worse than none.

Tips

Lay the halves cut side down for the first 8 minutes. That flat contact is where the caramelising happens.
Quarter any sprouts that are noticeably larger so the pieces cook evenly.
The acid at the end is not optional. Without it the dish reads as heavy.
For softer sprouts, drop to 350°F and add 4 minutes.

Step by Step Instructions

1 Trim and Halve 4 mins
Trim the stems and halve the sprouts. Quarter any that are noticeably larger so the pieces are roughly even.
2 Coat Every Cut Face 1 min
Toss with the oil, salt and pepper until every cut face is coated.
3 Preheat 3 mins
Preheat the air fryer to 375°F for 3 minutes.
4 Lay Them Cut Side Down 1 min
Arrange cut side down in a single layer. The flat face against the basket is what gives you the dark, caramelised side.
5 Cook and Shake 12 mins
Cook for 8 minutes, shake the basket, then cook a further 4 minutes until the edges are dark and crisp.
6 Finish While Hot 1 min
Squeeze over the lemon or balsamic and scatter the parmesan, if using, while hot.

Storing and reheating. Best eaten straight away. They keep 2 days in the fridge but lose their crisp edges; refresh at 400°F for 3 minutes.

Why this works

Cut side down

Halve them and lay the flat faces against the basket for the first half of the cook. That flat contact is where the caramelising happens; sprouts left whole steam through and taste the way sprouts have a bad reputation for.

Size matters more than time

Sprouts vary enormously. Large ones want quartering, small ones stay whole. Aim for roughly even pieces or the small ones burn while the big ones are still raw in the middle.