Air Fryer Recipe
Crispy Parmesan Brussel Sprouts
These crispy Parmesan Brussel sprouts are a simple air fryer side, with golden edges and a savoury cheese coating that makes them feel a bit special.
Ingredients
- 500g of fresh Brussel sprouts
- 3 tablespoons of olive oil
- 1/2 cup of grated Parmesan cheese
- 1 teaspoon of garlic powder
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- Zest of 1 lemon (optional)
- 2 tablespoons of chopped fresh parsley (optional for garnish)
Method
- Wash the Brussel sprouts thoroughly, trim the ends, remove any damaged leaves, and cut them in half.
- Preheat the air fryer to 200°C.
- In a large bowl, mix the Brussel sprouts with the olive oil, garlic powder, salt, and black pepper. Toss well to coat.
- Scatter the grated Parmesan over the sprouts and toss again.
- Arrange the sprouts in the air fryer basket in a single layer. Cook in batches if necessary.
- Cook for 15-18 minutes, shaking the basket halfway through.
- Remove from the air fryer, transfer to a serving dish, and garnish with lemon zest and parsley if desired.
Why this works in an air fryer
Halving exposes flat, moist cut faces while the air fryer’s fast convection dries the outer leaves quickly. Oil conducts heat into the folds, helping browning, and Parmesan forms a savoury crust as its proteins and milk sugars brown; too much moisture or crowding turns that crust steamy rather than crisp.
Equipment notes
Timings assume a 5–6 litre basket with the sprouts in one loose layer; in a smaller single-drawer model cook in two batches, while a dual-zone fryer needs the sprouts split evenly and shaken/rotated between drawers halfway as one side often runs slightly hotter.
Common pitfalls
- Parmesan collecting as pale, soft clumps in the basket? The sprouts were too wet after washing; dry them thoroughly before oiling, or add the cheese after the first 5 minutes next time.
- Outer leaves black but centres still firm? The sprouts are too large or unevenly cut; quarter any large ones and reduce to 190°C for a few extra minutes so the middles catch up.
- No crisp edges by minute 12 and the basket looks wet? It is overcrowded; remove half the sprouts and finish in two batches, adding 3–5 minutes as needed.
- Cheese crust sticking to the basket and tearing off? There is not enough oil on the cut faces or the basket coating is grabby; lightly oil the basket and shake earlier, around minute 6.
Variations & substitutions
- Swap Parmesan for finely grated Pecorino for a saltier crust; reduce the added salt slightly because it browns and seasons more aggressively.
- Add 1 teaspoon smoked paprika with the garlic powder for a deeper savoury note; it darkens quickly, so check from minute 14.
- Use rapeseed oil instead of olive oil for a more neutral flavour and slightly higher heat tolerance, useful if your air fryer runs hot.
- Finish with a teaspoon of balsamic glaze after cooking, not before, as sugars can scorch in the basket at 200°C.
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 Parmesan edges crisp again.
Nutrition
Calories: 250
