Crispy Air Fryer Brussels Sprouts Recipe with Easy Balsamic Glaze

Let me tell you, the smell of Brussels sprouts caramelizing in the air fryer is downright irresistible. The first time I tossed these little green gems with olive oil and spices, then drizzled them with a tangy balsamic glaze, I was instantly hooked. It was one of those “pause, take a deep breath, and just smile” moments—you know the kind. Honestly, when I was knee-high to a grasshopper, Brussels sprouts were the enemy on my dinner plate, but years ago, I stumbled upon this crispy air fryer Brussels sprouts recipe, and it changed the game completely.

My family couldn’t stop sneaking them off the cooling rack (and I can’t really blame them). The kids even asked for seconds, which felt like a small miracle. This recipe is dangerously easy and delivers pure, nostalgic comfort with a fresh twist. Whether you’re looking for a quick side dish to brighten up your weeknight dinner or a standout appetizer for your next potluck, these crispy air fryer Brussels sprouts with a balsamic glaze will make your Pinterest cookie board jealous. I’ve tested this recipe more times than I can count—in the name of research, of course—and it’s become a staple for family gatherings and casual dinners alike. Trust me, you’re going to want to bookmark this one.

Why You’ll Love This Crispy Air Fryer Brussels Sprouts Recipe

Cooking isn’t always about complicated techniques or fancy ingredients, and this recipe proves it. With just a few simple steps, you’ll have a dish that feels like it took hours to prepare. Here’s why this crispy air fryer Brussels sprouts recipe stands out:

• Quick & Easy: Ready in under 25 minutes, perfect for busy weeknights or when you need a last-minute veggie side.
• Simple Ingredients: No need for specialty stores—just Brussels sprouts, olive oil, balsamic vinegar, and a few pantry staples.
• Perfect for Any Occasion: Whether it’s a cozy dinner, a holiday spread, or a casual get-together, these sprouts always impress.
• Crowd-Pleaser: Even the pickiest eaters tend to give these a thumbs-up—they’re crispy, tangy, and a little sweet.
• Unbelievably Delicious: The combo of crisp edges and a luscious balsamic glaze hits all the right notes.

This recipe isn’t just another roasted Brussels sprouts dish. The magic lies in the air fryer’s ability to crisp without drowning the sprouts in oil, and the balsamic glaze adds a perfectly balanced punch of sweetness and acidity. I swapped out traditional roasting for air frying after a few kitchen experiments (read: some crispy failures), and honestly, this method takes the texture and flavor to a whole new level. It’s comfort food with a little extra sass—healthy, fast, and downright tasty. If you want to impress guests without sweating it, this recipe’s your secret weapon.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most are pantry staples, which means you probably have everything on hand.

• Brussels sprouts – about 1 pound (450 grams), trimmed and halved (smaller sprouts crisp up best)
• Extra virgin olive oil – 2 tablespoons (adds richness and helps with crisping; I love California Olive Ranch for reliability)
• Salt – 1 teaspoon, or to taste (balances flavors and enhances crispness)
• Freshly ground black pepper – ½ teaspoon (adds a mild kick)
• Garlic powder – ½ teaspoon (optional, for a subtle savory note)
• Balsamic vinegar – ¼ cup (60 ml), used for the glaze (I prefer a good-quality aged balsamic for depth)
• Honey or maple syrup – 1 tablespoon (helps balance the acidity in the glaze)
• Optional garnish: toasted pine nuts or shaved Parmesan cheese (adds texture and extra flavor)

If you want to switch things up, you can swap olive oil with avocado oil for a neutral taste or use coconut sugar instead of honey if you prefer a vegan glaze. For gluten-free diners, this recipe is naturally free of gluten, so no worries there. When Brussels sprouts are in season, these taste even better—so keep an eye out for fresh, firm sprouts at your local farmers’ market.

Equipment Needed

• Air fryer: This is the star of the show. I’ve used both basket-style and drawer-style models with great results. If you don’t have one, a convection oven might be a decent substitute, but air fryer crisping is hard to beat.
• Mixing bowl: For tossing the Brussels sprouts in oil and seasoning.
• Measuring spoons and cups: For precise ingredient amounts—accuracy helps the glaze come out just right.
• Small saucepan: To reduce the balsamic glaze.
• Tongs or a spatula: For shaking or stirring the sprouts halfway through cooking.

If you’re on a budget, you can find air fryers under $50 nowadays, and they’re worth every penny for recipes like this. Also, cleaning an air fryer is usually a breeze—just remove the basket and give it a quick wash. Avoid using abrasive scrubbers to keep the non-stick coating happy. I’ve found that a good silicone spatula helps prevent bruising delicate sprouts when tossing.

Preparation Method

1. Prep the Brussels sprouts: Rinse about 1 pound (450 grams) of Brussels sprouts under cold water, trim the stem ends, and halve them lengthwise. Smaller sprouts tend to crisp better. Pat dry with a kitchen towel to avoid steaming in the air fryer.
2. Toss with oil and seasoning: In a mixing bowl, combine the halved sprouts with 2 tablespoons of extra virgin olive oil, 1 teaspoon salt, ½ teaspoon freshly ground black pepper, and ½ teaspoon garlic powder if using. Toss until each sprout is evenly coated. This step is key for that crispy texture.
3. Preheat your air fryer: Set it to 375°F (190°C) and let it run empty for 3 minutes—preheating helps the sprouts cook evenly and crisp up nicely.
4. Cook the Brussels sprouts: Place the sprouts in the air fryer basket in a single layer. Depending on your air fryer size, you might need to do this in batches. Cook for 12-15 minutes, shaking or stirring the basket halfway through for even browning. You’re aiming for golden edges with a tender center.
5. Make the balsamic glaze: While the sprouts cook, pour ¼ cup (60 ml) of balsamic vinegar and 1 tablespoon honey or maple syrup into a small saucepan. Bring to a gentle boil over medium heat, then reduce to low and simmer for 5-7 minutes, stirring occasionally, until the mixture thickens slightly and coats the back of a spoon. Be careful not to over-reduce or it will become too syrupy.
6. Combine and serve: When the sprouts are done, transfer them to a serving bowl and drizzle the balsamic glaze over the top. Toss gently to coat. If you like, sprinkle with toasted pine nuts or shaved Parmesan for a little extra flair.

Pro tip: If your sprouts look like they’re cooking unevenly, don’t hesitate to give the basket an extra shake or stir more frequently. And if you want an even crispier finish, pop them in for a last 2-3 minutes at 400°F (205°C), but watch closely so they don’t burn.

Cooking Tips & Techniques

Crispy air fryer Brussels sprouts can be tricky if you rush or don’t prep them right. Here’s what I’ve learned:

• Dry is your friend: Wet sprouts steam instead of crisp. Always pat them dry before oiling.
• Don’t overcrowd: Sprouts need breathing room in the air fryer basket. If they’re piled up, they’ll steam and turn soggy.
• Shake halfway: Moving the sprouts around at the halfway mark helps them brown evenly. I like to use tongs to flip any particularly stubborn ones.
• Glaze timing matters: Add the balsamic glaze right before serving to keep the crispiness intact. If you toss the sprouts too early with the glaze, they’ll get soggy.
• Watch your glaze thickness: Too thin and it won’t stick; too thick and it can get cloying. Simmer until it coats the back of a spoon, then check taste and texture.

Once, I left the sprouts in the air fryer a bit too long and ended up with blackened edges—not my finest hour. But it taught me to keep a close eye, especially during that final crisping stage. Multitasking works well here: start the glaze while sprouts cook, so you’re not stuck waiting. And trust me, investing in a good-quality air fryer thermometer or timer can save a lot of guesswork.

Variations & Adaptations

This recipe is delightfully flexible—here are some twists you might want to try:

• Spicy version: Add a pinch of red pepper flakes or drizzle with sriracha before serving for a fiery kick.
• Vegan option: Use maple syrup in the balsamic glaze instead of honey and skip the Parmesan garnish.
• Nutty crunch: Toss in toasted almonds or walnuts instead of pine nuts for a different texture.
• Air fryer alternative: If you don’t have an air fryer, roast the sprouts in a preheated oven at 425°F (220°C) for 20-25 minutes, flipping halfway.
• Seasonal flair: Swap balsamic glaze for a maple Dijon dressing in fall or sprinkle with fresh lemon zest and parsley for a bright summer twist.

I once added a sprinkle of smoked paprika and a dash of cumin for a smoky twist that my husband adored. Don’t be afraid to mix it up and find your own favorite combo—you can’t go wrong here.

Serving & Storage Suggestions

These crispy air fryer Brussels sprouts are best served warm, right out of the fryer, when the texture is at its peak. They make a fantastic side to roasted chicken, grilled steak, or even a hearty grain bowl. I like to pair them with a chilled glass of crisp white wine or sparkling water with lemon to balance the balsamic’s tang.

If you have leftovers (which is rare), store them in an airtight container in the refrigerator for up to 3 days. To reheat, pop them back in the air fryer at 350°F (175°C) for 3-5 minutes to freshen up the crispiness. Avoid microwaving if you want to keep that crunch—it tends to make them soggy. Flavors actually deepen overnight, so sometimes I purposely make a bit extra to enjoy cold or lightly reheated the next day.

Nutritional Information & Benefits

Brussels sprouts are a powerhouse of nutrition, low in calories but loaded with fiber, vitamins C and K, and antioxidants. This recipe features about 120 calories per serving, depending on portion size, with healthy fats from olive oil and natural sweetness from the balsamic glaze. It’s naturally gluten-free and can easily fit into low-carb or keto meal plans by adjusting the glaze sweetness.

Eating Brussels sprouts regularly may support digestion and immune health, thanks to their high fiber and vitamin content. I love that this recipe makes veggies exciting and approachable, which encourages me to eat better without feeling like I’m sacrificing flavor or fun.

Conclusion

If you’re looking for a crispy, flavorful side dish that’s quick, fuss-free, and downright addictive, this crispy air fryer Brussels sprouts with balsamic glaze hits all the right notes. Customize it with your favorite toppings or spice it up to match your mood—either way, you’re in for a treat. I love how it turns humble Brussels sprouts into a star of the meal and brings my family together around the table.

Give it a try, tweak it, and tell me how it goes! Don’t forget to share your variations and favorite pairings in the comments below—let’s keep the delicious conversation going. Happy cooking!

FAQs

How do I make sure my Brussels sprouts get crispy in the air fryer?

Pat them dry really well before oiling, don’t overcrowd the basket, and shake or stir halfway through cooking. Preheating the air fryer also helps get that perfect crisp.

Can I use frozen Brussels sprouts for this recipe?

Fresh is best for crispiness, but if you use frozen, thaw and dry them thoroughly before cooking. You might need to add a couple of extra minutes to the air frying time.

How long can I store leftover Brussels sprouts?

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the air fryer to revive the crispiness.

Is the balsamic glaze necessary?

It really adds a lovely sweet and tangy contrast to the crispy sprouts. You can skip it, but the glaze takes the flavor to the next level.

Can I make this recipe vegan?

Absolutely! Use maple syrup instead of honey for the glaze, and skip any cheese garnish to keep it fully vegan.

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