18 Incredibly Easy Air Fryer Brussels Sprouts Recipes for Quick Dinners

Preheat your air fryer to 375°F (190°C) for 3 minutes—this ensures an even, crispy start.

In a large bowl, toss the trimmed and halved Brussels sprouts with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.

Sprinkle the grated Parmesan cheese and garlic powder over the sprouts. Toss gently to adhere—tip: the oil helps the cheese stick, so don't skip it.

Place the sprouts in the air fryer basket in a single layer, cut-side down. Avoid overcrowding; cook in batches if needed for maximum crispiness.

Air fry at 375°F for 12–15 minutes, shaking the basket halfway through. Look for deeply golden edges and a tender interior when pierced with a fork.

Remove and transfer to a serving plate. For an extra crunch, let them rest for 1 minute before serving—this allows the Parmesan crust to set.

Optional: squeeze fresh lemon juice over the top or drizzle with balsamic glaze for a bright finish.

1 lb Brussels sprouts, trimmed and halved

1 tbsp olive oil

1/4 tsp salt

2 tbsp sriracha

2 tbsp honey

1 tbsp soy sauce

1 tsp sesame oil

1 clove garlic, minced

1 tsp sesame seeds

1 green onion, sliced

Preheat air fryer to 375°F.

In a large bowl, toss Brussels sprouts with olive oil and salt until evenly coated.

Place Brussels sprouts in the air fryer basket in a single layer. Air fry for 10 minutes, shaking halfway through.

While sprouts cook, make the glaze: In a small bowl, whisk together sriracha, honey, soy sauce, sesame oil, and minced garlic.

After 10 minutes, remove the basket and drizzle glaze over the sprouts. Toss gently to coat. Return to air fryer and cook for 5 more minutes, until sticky and caramelized. Tip: Keep an eye on them—honey can burn quickly, so check at the 3-minute mark.

Transfer to a serving plate and sprinkle with sesame seeds and green onion. Tip: For extra crunch, toast the sesame seeds in a dry pan for 1 minute before garnishing.

2 tbsp olive oil

3 cloves garlic, minced

1 tsp dried thyme

1 tsp dried rosemary

1/2 tsp salt

1/4 tsp black pepper

Lemon wedges

Grated Parmesan cheese

3 tbsp balsamic vinegar

1 tbsp honey

1 tsp Dijon mustard

1/3 cup dried cranberries

2 tbsp toasted pecans, chopped (optional)

Preheat your air fryer to 375°F for 3 minutes.

In a large bowl, toss the halved Brussels sprouts with olive oil, salt, and pepper until evenly coated.

Arrange the Brussels sprouts in a single layer in the air fryer basket. Cook for 10–12 minutes, shaking the basket halfway through, until the sprouts are tender on the inside and crispy on the outside. For extra crispiness, give them a light spray of oil before cooking.

While the sprouts cook, prepare the balsamic glaze: In a small saucepan over medium heat, combine balsamic vinegar, honey, and Dijon mustard. Bring to a gentle simmer, whisking constantly, then reduce heat to low and cook for 2–3 minutes until the glaze thickens slightly and coats the back of a spoon. Be careful not to overcook—it can turn syrupy fast.

Transfer the cooked Brussels sprouts to a serving dish. Drizzle the balsamic glaze over the top and toss gently to coat. A silicone spatula works well here to avoid breaking the sprouts.

Sprinkle dried cranberries and toasted pecans (if using) over the glazed sprouts. Serve warm or at room temperature.

1/2 tsp black pepper

1 tbsp lemon zest

2 tbsp lemon juice

2 tbsp grated Parmesan cheese

1 tbsp fresh parsley, chopped

Preheat air fryer to 375°F for 3 minutes.

In a large bowl, combine Brussels sprouts, olive oil, salt, and pepper. Toss until evenly coated.

Arrange Brussels sprouts in a single layer in the air fryer basket. Do not overcrowd; cook in batches if needed.

Air fry at 375°F for 12 minutes, shaking the basket halfway through. Look for crispy edges and tender insides.

In a small bowl, whisk together lemon zest, lemon juice, and honey.

Drizzle the lemon honey mixture over the hot Brussels sprouts and toss gently to coat.

If using, sprinkle with Parmesan cheese and parsley. Serve immediately.

Tip: For extra crispiness, pat the Brussels sprouts dry before tossing with oil. Tip: Don't skip the shake halfway — it ensures even cooking. Tip: Zest the lemon before juicing for easier handling.

2 tbsp pure maple syrup

1 tbsp Dijon mustard

1 tsp apple cider vinegar

4 slices thick-cut bacon, chopped

Preheat air fryer to 375°F (190°C) for 3 minutes.

In a large bowl, toss halved Brussels sprouts with olive oil, salt, and pepper until evenly coated.

Place sprouts in the air fryer basket in a single layer (work in batches if needed). Air fry at 375°F for 10 minutes, shaking halfway through.

While sprouts cook, place chopped bacon in a cold skillet. Cook over medium heat, stirring occasionally, until crispy (about 6-8 minutes). Transfer bacon to paper towels to drain; reserve 1 tablespoon bacon fat.

In a small bowl, whisk together maple syrup, Dijon mustard, and apple cider vinegar until smooth.

After 10 minutes, drizzle the maple-Dijon glaze over the sprouts and toss gently with the reserved bacon fat. Air fry for another 6 minutes at 375°F, until sprouts are tender and edges caramelized.

Transfer sprouts to a serving dish, top with crispy bacon bits, and serve warm.

1 tbsp sesame oil

1 tsp grated fresh ginger

1 tbsp low-sodium soy sauce

1 tsp rice vinegar

1 tsp honey or maple syrup

1 tsp toasted sesame seeds

1 green onion, thinly sliced

Preheat the air fryer to 375°F for about 3 minutes.

In a large bowl, whisk together the sesame oil, grated ginger, soy sauce, rice vinegar, honey, and minced garlic until smooth.

Add the halved Brussels sprouts to the bowl and toss gently until every sprout is evenly coated. Let them sit for 5 minutes to absorb the flavors.

Place the Brussels sprouts in a single layer in the air fryer basket, cut side down. Work in batches if needed to avoid overcrowding.

Air fry at 375°F for 10–12 minutes, shaking the basket halfway through. The sprouts should be tender when pierced with a fork and have charred, crispy edges. Tip: For extra crispiness, increase temperature to 400°F for the last 2 minutes, watching closely to prevent burning.

Transfer the cooked Brussels sprouts to a serving dish. Sprinkle with toasted sesame seeds and sliced green onion. Tip: If you like a bit more heat, add a pinch of red pepper flakes or a drizzle of sriracha before serving.

1 pound Brussels sprouts, trimmed and halved

1 1/2 tablespoons olive oil

1 teaspoon chili powder

1/2 teaspoon salt

2 tablespoons fresh lime juice (from about 1 lime)

1/4 cup fresh cilantro, chopped

In a large bowl, combine the trimmed and halved Brussels sprouts with 1 1/2 tablespoons olive oil, 1 teaspoon chili powder, and 1/2 teaspoon salt. Toss well to coat evenly.

Preheat your air fryer to 375°F. (Tip: Always preheat for even cooking—it helps the sprouts get that golden crust.)

Place the seasoned Brussels sprouts in the air fryer basket in a single layer. Avoid overcrowding; cook in batches if needed.

Air fry at 375°F for 12–15 minutes, shaking the basket halfway through. The sprouts should be deep golden brown and crisp on the edges, with a tender interior when pierced with a fork.

While the sprouts cook, chop the fresh cilantro and squeeze the lime juice.

Once done, transfer the hot Brussels sprouts to a serving bowl. Immediately drizzle with 2 tablespoons fresh lime juice and toss gently.

Sprinkle the chopped cilantro over the top and serve warm. (Tip: For extra crunch, add the cilantro just before serving.)

2 tablespoons olive oil

1/4 teaspoon black pepper

3 tablespoons basil pesto

1/4 cup grated Parmesan cheese

1 tablespoon lemon juice

Preheat the air fryer to 375°F (190°C) for 3 minutes.

In a large bowl, combine the halved Brussels sprouts, olive oil, salt, and pepper. Toss until evenly coated.

Place the Brussels sprouts in the air fryer basket in a single layer, cut side down. Air fry for 8 minutes, shaking the basket halfway through, until the sprouts are tender and lightly charred on the edges.

While the sprouts cook, in a small bowl, mix together the basil pesto, grated Parmesan, and lemon juice until well combined.

Once the Brussels sprouts are done, transfer them to a bowl. Pour the pesto mixture over the hot sprouts and toss gently to coat. The residual heat will help melt the Parmesan slightly.

Return the coated sprouts to the air fryer basket in a single layer. Air fry at 375°F for an additional 2–3 minutes, until the cheese is melted and the coating is slightly crispy.

Remove from the air fryer and let rest for 1 minute before serving. The sprouts will continue to crisp as they cool slightly.

1 tsp smoked paprika

1/2 tsp garlic powder

In a large bowl, whisk together olive oil, smoked paprika, garlic powder, salt, and pepper until smooth.

Add halved Brussels sprouts to the bowl and toss gently with your hands until each piece is evenly coated with the oil-spice mixture. Tip: Rub the seasoning into the cut sides for deeper flavor.

Arrange Brussels sprouts in a single layer in the air fryer basket, cut side down. Work in batches if needed—crowding will steam them instead of crisping. Tip: Leave a little space between each sprout for air circulation.

Air fry at 375°F for 12 minutes, then shake the basket gently and continue cooking for 3 more minutes until the outer leaves are deep golden and edges are crispy. Tip: For extra crunch, add 1 more minute at 400°F.

Remove from air fryer and let rest in the basket for 1 minute—the residual heat finishes the crisping. Transfer to a serving plate.

1/8 tsp black pepper

1 tbsp whole grain mustard

1 tbsp apple cider vinegar

Preheat your air fryer to 375°F. While it heats, trim the stems off the Brussels sprouts and cut each one in half lengthwise. Discard any loose outer leaves that fall off.

In a large bowl, toss the halved Brussels sprouts with 1 tbsp olive oil, 1/4 tsp salt, and 1/8 tsp black pepper until evenly coated. Tip: Don't overcrowd the bowl; use your hands to gently massage the oil into each sprout for better coverage.

Place the Brussels sprouts in the air fryer basket in a single layer, cut side down. Cook for 10-12 minutes, shaking the basket halfway through, until the outsides are deeply golden and the centers are tender when pierced with a fork. For extra crispiness, cook cut side down without shaking for the first 6 minutes.

While the sprouts cook, prepare the dressing: In a small bowl, whisk together 2 tbsp honey, 1 tbsp Dijon mustard, 1 tbsp whole grain mustard, 1 tbsp apple cider vinegar, and 1 tbsp olive oil until smooth. Tip: If your honey is thick, warm the bowl slightly or microwave the honey for 5 seconds to make mixing easier.

Once the Brussels sprouts are done, transfer them immediately to the same large bowl. Drizzle the honey mustard dressing over the hot sprouts and toss gently to coat. The residual heat will help the dressing cling to every crevice. Tip: For the best flavor, let them rest for 2 minutes after tossing; the sprouts will absorb the dressing and soften slightly.

Serve warm as a side dish or pile them on a plate and sprinkle with flaky sea salt or red pepper flakes for a little kick if you like.

1/3 cup hot sauce (such as Frank's RedHot)

2 tbsp unsalted butter, melted

1/2 cup sour cream

1/4 cup buttermilk

1 tbsp fresh chives, chopped

1/2 tsp dried dill

1/4 tsp onion powder

Preheat the air fryer to 380°F. In a large bowl, toss the halved Brussels sprouts with olive oil, salt, and pepper until evenly coated.

Arrange the Brussels sprouts in a single layer in the air fryer basket. Air fry for 12–15 minutes, shaking the basket halfway through, until the sprouts are tender on the inside and crispy on the edges. Tip: For extra crispiness, don't overcrowd the basket—work in batches if needed.

While the sprouts cook, prepare the buffalo sauce: In a small bowl, whisk together hot sauce, melted butter, honey, and garlic powder. Set aside.

Make the ranch dip: In another bowl, combine sour cream, buttermilk, chives, dill, garlic powder, onion powder, and salt. Stir until smooth. Refrigerate until serving. Tip: Let the dip sit for at least 10 minutes to let the flavors meld.

Once the Brussels sprouts are done, transfer them to a large bowl and pour the buffalo sauce over them. Toss gently to coat every sprout. Tip: Use a rubber spatula to scrape all the sauce from the bowl.

Serve immediately with the ranch dip on the side. The contrast of hot, tangy sprouts and cool, herby dip is irresistible.

1 tablespoon olive oil

1/4 teaspoon salt

1/4 cup low-sodium soy sauce

2 tablespoons honey

1 tablespoon rice vinegar

1 teaspoon sesame oil

1 teaspoon grated fresh ginger

1 tablespoon toasted sesame seeds

2 green onions, thinly sliced

In a small bowl, whisk together the low-sodium soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger until smooth. Set aside. Tip: If your honey is thick, warm it slightly to make mixing easier.

Preheat your air fryer to 375°F (190°C) for 3 minutes. Meanwhile, in a large bowl, toss the trimmed and halved Brussels sprouts with olive oil and salt until evenly coated. Tip: Pat the sprouts dry before oiling for better crispiness.

Place the Brussels sprouts in the air fryer basket in a single layer, cut-side down. Cook at 375°F for 10 minutes, shaking the basket halfway through. The sprouts should be tender and lightly browned. Tip: Don't overcrowd the basket—work in batches if needed for even cooking.

After 10 minutes, pour the teriyaki glaze over the sprouts and toss gently to coat. Return to the air fryer and cook for an additional 3–5 minutes, until the glaze is bubbly and sticky, and the sprouts are caramelized. Watch closely to prevent burning as the sugars can scorch quickly.

Transfer the glazed sprouts to a serving dish. Sprinkle immediately with toasted sesame seeds and sliced green onions. The heat will help the seeds adhere.

2 teaspoons fresh rosemary, chopped

1 tablespoon balsamic vinegar

1 tablespoon grated Parmesan cheese (optional)

Preheat your air fryer to 400°F (200°C) for 3 minutes.

In a large bowl, toss the trimmed and halved Brussels sprouts with olive oil, salt, and black pepper until evenly coated.

Add the minced garlic and chopped rosemary to the bowl and toss again to distribute the aromatics. Tip: if you find raw garlic too pungent, you can sauté it briefly in a pan before adding, but I love how it roasts in the air fryer.

Arrange the Brussels sprouts in a single layer in the air fryer basket. Do not overcrowd—cook in batches if necessary for optimal crispiness.

Air fry at 400°F for 12-15 minutes, shaking the basket halfway through. Look for deep golden edges and tender centers; a paring knife should slide in easily. My tip: start checking at 10 minutes if your sprouts are small.

Transfer the cooked Brussels sprouts to a serving dish. Drizzle with balsamic vinegar and toss gently. If desired, sprinkle with grated Parmesan cheese. Serve warm. Another tip: for extra crunch, reserve a few roasted garlic cloves to garnish on top.

12 oz smoked sausage (such as andouille or kielbasa), sliced into 1/2-inch rounds

1/2 tsp onion powder

1/4 tsp cayenne pepper (or to taste)

1/2 tsp dried thyme

1/2 tsp dried oregano

Fresh lemon wedges (optional)

Preheat the air fryer to 375°F (190°C). If using an oven, preheat to 400°F and line a baking sheet with parchment paper.

In a large bowl, combine the Brussels sprouts and sliced sausage. Drizzle with olive oil and toss to coat evenly.

In a small bowl, mix the smoked paprika, garlic powder, onion powder, cayenne, thyme, oregano, salt, and black pepper. Sprinkle the seasoning over the Brussels sprouts and sausage, then toss well to distribute the spices evenly. Tip: For more even coating, use your hands to massage the seasoning into the sprouts.

Transfer the mixture to the air fryer basket in a single layer. If needed, work in batches to avoid overcrowding, which can steam instead of crisp. Air fry at 375°F for 15–18 minutes, shaking the basket halfway through, until the Brussels sprouts are tender on the inside and crispy on the outside, and the sausage is browned. Tip: Check for doneness by piercing a sprout with a fork—it should yield easily but not be mushy.

If using an oven, spread the mixture in a single layer on the prepared baking sheet and roast for 20–25 minutes, stirring halfway, until golden and crisp.

Remove from the air fryer and let rest for 2 minutes. Taste and adjust salt or spices if desired. Serve immediately with lemon wedges for a bright finish, if using. Tip: The lemon juice cuts through the richness and adds a fresh note.

½ tsp salt

¼ tsp black pepper

½ cup apple cider

1 tbsp unsalted butter

1 tbsp brown sugar

⅛ tsp cinnamon

¼ cup pecan halves

1 tbsp maple syrup

1 pinch salt

In a medium bowl, toss the halved Brussels sprouts with olive oil, salt, and black pepper until evenly coated.

Preheat the air fryer to 375°F (190°C) for 3 minutes. Arrange sprouts in a single layer in the basket—work in batches if needed to avoid overcrowding. Tip: Crowding will steam them; give each sprout room to breathe.

Air fry at 375°F for 12 minutes, shaking the basket halfway through, until the edges are deeply browned and the centers are tender when pierced with a fork.

Meanwhile, make the glaze: In a small saucepan over medium heat, combine apple cider, butter, brown sugar, Dijon mustard, and cinnamon. Stir occasionally and let it simmer for 5–7 minutes, until reduced by half and syrupy. It should coat the back of a spoon. Tip: Watch closely—it can burn quickly once thickened.

Prepare the candied pecans: In a small skillet over low heat, toss pecan halves with maple syrup and a pinch of salt. Cook for 2–3 minutes, stirring constantly, until the syrup bubbles and clings to the nuts. Spread on parchment paper to cool—they will harden as they cool. Tip: Keep stirring to avoid scorching the sugar.

Transfer the air-fried sprouts to a warm serving bowl. Pour the apple cider glaze over the sprouts and toss gently to coat every piece.

Just before serving, sprinkle the candied pecans over the top. Serve immediately while the sprouts are still warm and the pecans are crisp.

2 tbsp white miso paste

1 tbsp rice vinegar

1 tsp toasted sesame oil

Place the trimmed and halved Brussels sprouts in a large bowl. Drizzle with olive oil and toss to coat evenly.

In a small bowl, whisk together the white miso paste, maple syrup, rice vinegar, and toasted sesame oil until smooth. Set aside.

Preheat the air fryer to 375°F (190°C).

Air fry the Brussels sprouts in a single layer (work in batches if needed) for 8 minutes, shaking the basket halfway through. They should be tender and starting to brown.

Remove the basket and brush or spoon the miso glaze evenly over the Brussels sprouts. Toss gently to coat.

Return the basket to the air fryer and cook for an additional 3–4 minutes, until the glaze is bubbly and caramelized. Watch closely to prevent burning.

Transfer the Brussels sprouts to a serving platter. Sprinkle with sesame seeds and sliced green onion. Serve warm.

2 tablespoons coconut oil, melted

1 tablespoon curry powder

1/4 cup toasted coconut flakes

1 tablespoon fresh lime juice

Preheat your air fryer to 375°F (190°C) for 3 minutes.

In a large bowl, whisk together the melted coconut oil, curry powder, salt, and black pepper until smooth.

Add the halved Brussels sprouts to the bowl and toss thoroughly, ensuring each piece is evenly coated.

Arrange the Brussels sprouts in a single layer in the air fryer basket. Work in batches if needed to avoid overcrowding—this ensures they crisp rather than steam.

Air fry at 375°F for 15-18 minutes, shaking the basket halfway through (at about 8-9 minutes). The sprouts are done when the outer leaves are crispy and browned, and a fork pierces the center easily.

Tip: For extra even cooking, choose sprouts of similar size. Larger ones can be quartered instead of halved.

If using, toast the coconut flakes in a dry skillet over medium-low heat for 2-3 minutes, stirring frequently, until golden and fragrant. Watch closely to prevent burning.

Remove the Brussels sprouts from the air fryer and transfer to a serving dish. Drizzle with fresh lime juice and sprinkle with toasted coconut flakes if desired.