Pin
I can’t get enough of air-fried Brussels sprouts—they’re my go-to for turning these green beauties into something everyone wants to eat. Just a bit of oil, some shredded parmesan, simple seasonings, and you’ve got soft insides with crunchy edges in hardly any time. Great for a chill dinner at home or a fast side on any weekday.
Irresistible Ingredients
- Grated parmesan cheese: Use three tablespoons of the real stuff for delicious flavor and a melty finish—grating it fresh is best
- Salt: Just a quarter teaspoon evens out the taste, but add more if your cheese isn’t too salty
- Ground black pepper: Around half a teaspoon gives a bit of spice, fresh grind works great
- Onion powder: Layers in extra savory goodness—grab a strong, fresh one for best results
- Garlic powder: Pinch adds gentle kick to every bite
- Olive oil: Three tablespoons makes everything crispy and tasty—swap for veggie oil if you want
- Brussels sprouts: One pound of small, bright green sprouts—smaller ones cook sweeter and quicker
Super Simple Steps
- Final Crisp and Serve
- Sprinkle on your last bit of parmesan right after cooking so it melts and adds that cheesy punch. That’s how you get extra flavor and salty goodness on top.
- Start Cooking
- Pop your sprouts into the air fryer basket, spreading them out so they aren’t piled up. Set the timer for seven minutes, then give the basket a little shake so every piece gets crispy and brown along the edges.
- Preheating Time
- Turn the air fryer to 350 degrees F and let it warm up for a couple minutes. Doing this gets the sprouts going instantly and keeps them from sticking.
- Toss ‘Em Well
- Dump your sprouts into a large bowl and pour over the oil, garlic and onion powder, salt, pepper, and most of the parmesan. Swirl and flip everything until every sprout is shiny. When each one’s coated, you know it’ll be good.
- Prep for Perfection
- Chop off any tough stems and peel away yellow leaves. Halve the sprouts down the middle. Dry them really well on a towel—no water drops—because dry veggies make a crispier snack.
- Finish Cooking
- Stick the basket in again and cook another seven to ten minutes. Check with a fork: you want tender centers and crisp brown leaves. That’s your cue they’re ready to eat!
Pin
If you love that savory, cheesy bite, parmesan totally hits the spot here. My husband tried these during a weeknight meal and now demands they show up for every holiday, too. They’ve pretty much become part of our family’s must-eat list.
Smart Storage Ideas
Let them cool off all the way, then pop in a container that seals tight. Keep in the fridge for three days or so. For best texture, throw them in the air fryer or oven for a few minutes to bring back the crunch—skip the microwave or they’ll get soft and sad.
Switch It Up
Use nutritional yeast if you want to skip dairy but keep things cheesy. Try avocado oil for a new twist. No garlic powder? Chop up a clove of fresh garlic and toss it in, just know it might brown pretty fast in the air fryer.
Pin
Fun Serving Ideas
Pairs really well with grilled chicken or roast fish for a full meal. Squeeze on some lemon just before digging in—it really makes everything pop. For parties, I like to sprinkle toasted chopped nuts on top for some crunch that looks fancy, too.
A Little Backstory
For ages, people avoided Brussels sprouts, but air frying totally changed the game. They’ve been a winter staple in northern Europe and now lots of home cooks keep them around all year. An air fryer takes them from plain to super tasty—trust me, everyone loves the crunch.
FAQs About the Recipe
- → Any tips for extra crunch on air-fried brussels sprouts?
Make sure your brussels sprouts are really dry before tossing them with the oil. Give the basket a shake as they cook, and boost the temp near the end for extra crispy bits.
- → Could I swap out the parmesan for something else?
Totally! Try nutritional yeast, pecorino, or even grana padano instead for a fresh twist on the cheesy flavor.
- → Is preheating the air fryer necessary?
Let the air fryer warm up for a couple minutes first so things start sizzling fast and the veggies brown better.
- → How do I stop brussels sprouts from going soggy?
Pat them dry really well after rinsing, and don’t crowd them in the basket. That way, you get a crunchy outside and even cooking all around.
- → What other seasonings taste good with brussels sprouts?
Lemon zest, smoked paprika, chili flakes, onion powder, garlic powder, black pepper, and good old salt all work great. Mix and match to suit your mood.