Air Fryer Recipe
Charred Brussels Sprouts
Charred Brussels sprouts are a delicious and easy-to-make dish using an air fryer, perfect as a side or healthy snack.
Ingredients
- 500g Brussels sprouts
- 2 tbsp olive oil
- Salt and pepper to taste
- Optional: balsamic glaze
- Optional: lemon zest
- Optional: grated Parmesan cheese
Method
- Preheat air fryer to 200°C.
- Wash Brussels sprouts, trim stems, remove damaged leaves, and slice in half.
- Toss sprouts with olive oil, salt, and pepper in a bowl.
- Arrange sprouts in a single layer in the air fryer basket.
- Cook for 15-20 minutes, shaking halfway, until charred and crispy.
- Transfer to a serving bowl and garnish with balsamic glaze, lemon zest, or Parmesan if desired.
Why this works in an air fryer
Halving exposes flat faces that brown quickly under fast air circulation, while a thin oil film improves heat transfer and helps the outer leaves blister. Salt draws a little surface moisture out, so spacing matters: evaporation must happen before charring, otherwise the sprouts steam and soften instead of crisping.
Equipment notes
Assumes a 5–6 litre basket holding 500g in one loose layer; smaller baskets should cook in two batches. In a single-drawer model, place cut sides mostly down for deeper browning; in a dual-zone air fryer, split evenly between drawers and start checking 2–3 minutes earlier because the shallower loads char faster.
Common pitfalls
- Pale, soft sprouts at 15 minutes means the basket was crowded or the sprouts were wet; blot them dry next time and cook in batches, then add 3–5 minutes to finish this batch.
- Outer leaves black but centres still firm means the sprouts are too large or the heat is too aggressive; quarter very large sprouts or drop to 190°C and cook a few minutes longer.
- Sprouts taste oily and roast rather than char if oil pools in the bowl or basket; use just enough to coat, then lift them out of the mixing bowl rather than tipping in excess oil.
- Loose leaves turning to ash before the halves brown means too many detached leaves are exposed; remove the smallest loose leaves or add them only for the final 5 minutes.
Variations & substitutions
- Add 1 tsp Dijon mustard to the oil before tossing; it helps seasoning cling but browns quickly, so check from 12 minutes.
- Use smoked paprika or chilli flakes with the salt; the spices toast on the surface, so avoid adding sugary spice blends until the last few minutes.
- Swap Parmesan for crumbled feta after cooking; feta softens rather than crisps, so it should be added off-heat to keep the sprouts crunchy.
- Finish with balsamic glaze only after air frying; added earlier, its sugar can burn and turn bitter before the sprouts are cooked through.
Storage & reheating
Keep leftovers chilled for up to 3 days and reheat in the air fryer at 180°C for 4–6 minutes, shaking once, until the edges crisp again.
Nutrition
Calories: 250
