If you’ve ever wondered whether Brussels sprouts could really taste amazing, this recipe will leave you delightfully surprised. When garlicky, buttery flavors come together with sharp Parmesan cheese, each little sprout transforms into a crisp, savory treat. In minutes, your air fryer will work its magic and serve up a side dish that’s hard to resist.
Ingredients
- 1 pound Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 3 garlic cloves, minced (or 1 teaspoon garlic powder)
- ¼ cup grated Parmesan cheese
- Optional garnish: extra Parmesan or fresh parsley
Instructions
To get started, toss your freshly halved Brussels sprouts in a bowl with the olive oil, salt, pepper, and minced garlic. Give them a gentle mix to ensure every sprout is coated. Preheat your air fryer to 380°F (190°C) for a couple of minutes, then place the sprouts in the basket in a single layer, if possible. This helps them develop that perfect crispy texture. Air fry for about 10 minutes, shaking or stirring halfway through to ensure even browning.
Once they’re golden and starting to crisp on the edges, sprinkle the Parmesan cheese over the sprouts. Return them to the air fryer for another 2–3 minutes, just until the cheese melts and turns a light, toasty brown. Serve them hot, and don’t forget an extra sprinkle of Parmesan or a handful of chopped fresh parsley if you’d like a finishing touch.
This recipe is fantastic for everyone—from skeptical sprout newcomers to longtime fans of the nutritious vegetable—because it’s quick, healthy, and bursting with flavor. Brussels sprouts are naturally high in vitamins and fiber, and the air fryer keeps the oil usage to a minimum. If you’re avoiding dairy, swap Parmesan for nutritional yeast to maintain the savory cheese-like flavor.
Experiment with different seasonings, like adding a dash of chili flakes or swapping in Italian herbs. Whether you’re cooking for a crowd or just for yourself, these Air-Fried Brussels Sprouts are a stress-free way to add a pop of taste and texture to the table, no fuss required.
Nathaniel Lee is an avid cook, drawing on his decades of home cooking and fine dining experience. He is a contributing chef at Mashed, and his recipes and contributions have been featured in Tasting Table, Edible Arrangements, Insanely Good Recipes, and The Daily Meal.
