Sprig Originals's kitchen / Air Fryer Crispy Brussels Sprouts with Garlic and Parmesan
Air Fryer Crispy Brussels Sprouts with Garlic and Parmesan
By Sprig Originals · with credit
Adapted from wellplated.com
Worked out from this recipe's ingredients. If you're cooking for an allergy, always read the full ingredient list.
Brussels sprouts go deeply browned and shatter-crisp at the edges in about 12 minutes in the air fryer, with slivers of garlic tossed in at the end so they toast instead of burn. Finish with balsamic glaze, a little maple and a shower of Parmesan for a side that disappears fast.
Ingredients
Sprouts
- 1 pound Brussels sprouts
- 2 teaspoons extra virgin olive oil
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 3 cloves garlic, thinly sliced
To finish
- 1 tablespoon balsamic glaze or reduced balsamic vinegar
- 2 teaspoons pure maple syrup
- 3 tablespoons freshly grated Parmesan
Instructions
- Trim the stem ends off the Brussels sprouts and pull away any loose or browned outer leaves. Halve each one from stem to top, quartering any especially large ones so every piece is roughly the same size and cooks at the same rate.
- Optional, for a softer middle: put the sprouts in a large bowl, cover with warm tap water and let them sit for 10 minutes, then drain and pat dry with a towel. Skip this if you like your sprouts firm-tender inside.
- Preheat the air fryer to 375°F (about 3 minutes for most models). Meanwhile, toss the sprouts in a large bowl with the olive oil, salt and pepper until evenly coated, then tip them into the basket.
- Air fry for 5 minutes, pull out the basket and give it a good shake, then cook 5 minutes more. The sprouts should be browned and nearly crisp; add the sliced garlic, toss, and cook 2 to 4 minutes longer, shaking and checking often, until deeply crisp and the garlic is golden.
- Transfer to a serving bowl and toss with the balsamic glaze, maple syrup and Parmesan. Serve hot, while the edges are still crackly.
Chef's tips
- Dry sprouts crisp best — if you soak them, take the extra minute to blot them well before oiling.
- Cook in a single loose layer; if your basket is small, do two batches rather than crowding, or the sprouts will steam instead of brown.
- No balsamic glaze? Simmer 1/4 cup balsamic vinegar for 3 to 4 minutes until it coats a spoon.
- The loose leaves that fall off get the crispiest of all — throw them in the basket too and eat them like chips.
Nutrition (per serving, estimated)
100calories
5gprotein
14gcarbs
4gfat
Estimates only — values vary with brands and portions.
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