If you think you don’t like Brussels sprouts, it’s likely because you haven’t tried them crispy, golden, and finished with a sweet-tangy balsamic glaze. These Air Fryer Brussels Sprouts with Balsamic Glaze are a total game-changer. They’re crispy on the outside, tender in the middle, deeply savory, and balanced with just enough caramelized sweetness to make them absolutely irresistible.
This recipe transforms a humble vegetable into a crave-worthy side or snack that tastes indulgent—but is secretly healthy. With the help of the air fryer, you get restaurant-level crispiness in under 20 minutes, without turning on the oven or drowning them in oil.
Whether you’re serving them alongside roasted meats, tossing them on a salad, or enjoying them straight out of the bowl, this is a Brussels sprouts recipe worth putting on repeat.
Why Brussels Sprouts Belong in Your Air Fryer
Brussels sprouts tend to divide people—but when cooked right, they’re nutty, crispy, and full of flavor. The Air Fryer is the ultimate tool for cooking them perfectly every time:
- Super crispy exterior without deep frying
- Tender, non-mushy interior
- Fast cook time—about 15 minutes
- Minimal oil needed
- Even browning with no need to babysit
The hot circulating air mimics roasting, but in half the time and with better texture.
Choosing the Best Brussels Sprouts
To get great results, start with quality ingredients. Look for:
- Firm, bright green sprouts with tight leaves
- Smaller sprouts for a sweeter flavor and better crisping
- Avoid yellowed, wilted, or overly large sprouts (they can be bitter and tougher)
Wash thoroughly and trim the stem end. Remove any loose or damaged outer leaves.
How to Prep Them for Maximum Crisp
Prep matters. Here’s what to do before tossing them into the Air Fryer:
- Halve the sprouts: This increases surface area for browning and helps them cook faster
- Dry completely: Moisture = steaming. Use a towel or salad spinner.
- Toss with oil and seasoning: Coat evenly, but avoid oversaturating
Optional: Soak sprouts in warm water for 10 minutes before air frying to prevent burning the outer leaves while the centers cook through—especially helpful for very small sprouts.
The Balsamic Glaze: Sweet, Tangy, and Essential
The magic touch of this recipe is the balsamic glaze—it’s what elevates your sprouts from tasty to can’t stop eating these.
Two options:
- Buy it: Look for a balsamic reduction or glaze in the vinegar aisle.
- Make it: Simmer ½ cup balsamic vinegar with 1 tablespoon maple syrup or honey (or sugar-free option) for 8–10 minutes until thick and syrupy.
It adds:
- Tangy acidity to cut through the richness
- A hint of sweetness to balance bitterness
- Gorgeous, glossy finish
Drizzle over the sprouts after air frying to maintain crispiness.
Ingredients
For the Brussels Sprouts
- 1 pound Brussels sprouts, trimmed and halved
- 1½ tablespoons olive oil
- ½ teaspoon garlic powder
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- Optional: pinch of red pepper flakes for heat
For the Balsamic Glaze
- 2 tablespoons balsamic glaze (store-bought or homemade)
Optional Toppings
- 2 tablespoons chopped walnuts or pecans
- 1 tablespoon grated Parmesan
- Dried cranberries (for a sweet contrast)
- Crispy bacon bits
Instructions
- Prep the Sprouts
Wash and dry the Brussels sprouts thoroughly. Trim the stem and slice in half. Place in a mixing bowl. - Season
Toss with olive oil, garlic powder, salt, pepper, and optional red pepper flakes. Coat evenly. - Air Fry
Preheat air fryer to 375°F (190°C). Arrange sprouts in a single layer in the basket (work in batches if needed). Air fry for 12–15 minutes, shaking the basket halfway through. They should be crispy and golden on the edges, tender inside. - Glaze
Transfer hot sprouts to a bowl. Drizzle with balsamic glaze and toss gently to coat. Sprinkle with optional toppings. - Serve Immediately
Enjoy warm, while the sprouts are crispy and the glaze is sticky-sweet.
Tips for Success
- Shake halfway through cooking to promote even browning
- Don’t overcrowd the Air Fryer—roast in batches for best crisp
- Use parchment liners if your air fryer basket is prone to sticking
- Add glaze after cooking, not before, to avoid burning sugars
Storage and Reheating
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Reheat: Pop back into the air fryer at 350°F for 4–5 minutes to restore crisp.
- Avoid microwaving if you want to keep the crispy texture.
Serving Ideas
Air Fryer Brussels Sprouts with Balsamic Glaze are versatile enough for any meal:
- As a side: Perfect with roast chicken, salmon, or steak
- In a grain bowl: Pair with quinoa, chickpeas, tahini, and roasted veg
- On a salad: Toss with greens, feta, nuts, and vinaigrette
- Holiday spread: An elevated but easy side dish
- As an appetizer: Serve with toothpicks and glaze drizzle for party bites
Flavor Variations
Want to shake things up? Try these additions:
- Maple Dijon: Add 1 tsp Dijon mustard and 1 tbsp maple syrup to the glaze
- Smoky paprika + lime: For a southwest twist
- Honey Sriracha: Add a dash of Sriracha to your glaze for heat
- Tahini drizzle: For nutty, earthy depth
These sprouts are a blank canvas—feel free to experiment.
Nutrition Snapshot (Per 1 cup serving)
- Calories: ~110
- Carbs: ~11g
- Fiber: ~4g
- Protein: ~3g
- Fat: ~6g
Low in calories, high in fiber, and packed with vitamins K and C.
Why This Works
- Versus oven roasting: Faster, crispier, and uses less oil
- Versus steamed sprouts: Way more texture and flavor
- Versus frying: Just as crispy with a fraction of the fat
This dish gives you all the flavor of indulgence, with none of the nutritional regrets.
Air Fryer Brussels Sprouts with Balsamic Glaze are a small but mighty side dish that wins big on flavor. They’re sweet, savory, crunchy, and balanced—all in under 20 minutes. Whether you’re converting a sprout skeptic or just looking for a new way to love your veggies, this recipe belongs on your regular rotation.