Crispy Air Fryer Brussels Sprouts

Trim the dry stem ends from 1 lb Brussels sprouts and pull off any loose or yellowed outer leaves. Slice each sprout in half lengthwise through the core so they sit flat — this is the secret to caramelized cut sides.

Pat the halved sprouts completely dry with a clean towel. Surface moisture is the #1 reason air fryer sprouts steam instead of crisp.

In a bowl, toss the sprouts with 1½ tbsp olive oil, salt, pepper, and garlic powder until every piece is glossy. Use your hands and rub the oil into the cut sides.

Preheat the air fryer to 380°F (193°C) for 3 minutes. Arrange the sprouts in a single layer in the basket, cut-side down — do not overcrowd. Cook for 8 minutes.

Open the basket, shake to redistribute, and continue cooking for another 5–7 minutes until the cut sides are deeply caramelized and the loose leaves are dark and shatter-crisp.

Tip the sprouts into a serving bowl. For balsamic honey: drizzle balsamic glaze and honey, finish with flaky salt. For garlic parmesan: toss immediately with grated Parmesan, garlic, and parsley while still hot. Serve right away — they crisp up most in the first 5 minutes out of the basket.