Air Fryer Recipe
Crispy Roasted Brussels Sprouts
A delicious and easy-to-make roasted Brussels sprouts recipe with a crispy finish, perfect for air frying.
Ingredients
- 500g Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Salt and black pepper to taste
- Optional: A sprinkle of Parmesan cheese for serving
Method
- Preheat the air fryer to 190°C (375°F).
- Wash and dry the Brussels sprouts, trim the ends, and cut them in half.
- In a large bowl, toss the Brussels sprouts with olive oil, garlic powder, smoked paprika, salt, and pepper.
- Place the seasoned Brussels sprouts in the air fryer basket without overcrowding.
- Cook for 12-15 minutes, shaking the basket halfway through, until golden brown and crispy.
- Serve immediately, optionally sprinkling Parmesan cheese on top.
Why this works in an air fryer
Halving exposes flat faces that brown quickly in the air fryer’s fast convection. Thorough drying prevents steaming, while a thin oil coating transfers heat and helps the garlic powder and paprika stick. The loose basket arrangement lets moisture escape, so the outer leaves crisp before the centres over-soften.
Equipment notes
Assumes a 4-5 litre basket taking 500g in one loose layer; smaller baskets should cook in two batches. In a single-drawer model, shake well and rotate any darker edge pieces inward. In dual-zone air fryers, split evenly between drawers and start checking 2 minutes early, as the smaller loads often cook faster.
Common pitfalls
- Sprouts look pale and damp at minute 10? The basket is overcrowded or the sprouts were wet; remove any pooled moisture, spread into a single layer and cook 3-5 minutes longer.
- Outer leaves are black before the cut sides brown? The fryer runs hot or the sprouts are very small; drop to 180°C and shake more often so loose leaves do not sit against the heating side.
- Cut faces are browned but centres are hard? The sprouts were large; quarter any oversized pieces next time, or add 2-3 minutes at 180°C after the initial browning.
- Seasoning tastes dusty or bitter? Garlic powder and paprika have scorched on dry patches; toss more evenly with oil and add Parmesan only after cooking, not during.
Variations & substitutions
- Use rapeseed oil instead of olive oil for a more neutral flavour and slightly higher smoke tolerance, with the same timing.
- Add 1 teaspoon balsamic vinegar after cooking rather than before; adding it early can slow browning and make the edges sticky instead of crisp.
- Swap smoked paprika for chilli flakes or Aleppo pepper for heat; check a minute early as fine spices can darken quickly in the air stream.
- Add chopped pancetta or smoked bacon lardons, but spread them between the sprouts so the rendered fat coats the cut faces and expect a slightly richer, faster browning finish.
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 hot and re-crisped.
Nutrition
Calories: 250
