Brussel sprouts used to be the last thing I’d reach for at a dinner party, then the air fryer changed everything. These little guys get perfectly crispy on the outside with a caramelized, nutty interior, all wrapped up in a sweet and tangy balsamic glaze.

They’ve converted every self-proclaimed Brussel sprouts skeptic I’ve ever fed them to, and I have a feeling they’ll do the same at your table.

Variations & Substitutions

Swap the honey in the glaze for maple syrup if you want a deeper, richer sweetness — it pairs beautifully with the balsamic. For a smoky twist, toss the sprouts with a pinch of smoked paprika before air frying.

If you love bacon, add 2–3 strips of chopped bacon to the basket for the last 5 minutes of cooking. You can also substitute Brussel sprouts with broccoli florets or cauliflower if that’s what you have on hand — same cook time, equally delicious results.

Tips & Tricks for Perfect Results

Do not overcrowd the air fryer basket. Overcrowding traps steam and leaves you with soft sprouts instead of crispy, caramelized ones. Always place them cut side down — that flat surface against the hot basket is what gives you that gorgeous golden sear.

Pat the sprouts dry before tossing in oil, especially if they’ve been washed recently. If your sprouts are on the larger side, add 2–3 extra minutes of cook time and check frequently.

Serving Suggestions

These Brussel sprouts are great alongside a classic roast chicken or a juicy seared steak — the tangy balsamic glaze cuts right through rich, fatty proteins beautifully. They also work wonderfully next to creamy mashed potatoes or a simple grain like farro or quinoa for a more complete plate.

For a holiday spread, arrange them on a platter with a sprinkle of pomegranate seeds and shaved Parmesan — they look stunning and taste even better. A little crumbled goat cheese on top right before serving takes the whole dish to another level.

Equipment Needed

You don’t need much to pull this recipe off, which is one of the many reasons it’s become a weeknight staple in my kitchen.

Cutting board and sharp knife
Air fryer (basket-style or oven-style both work)
Large mixing bowl
Small saucepan
Whisk
Tongs or a spatula for shaking the basket

Prep Ahead Tips

You can trim and halve the Brussel sprouts up to 3 days in advance — just store them in an airtight container in the fridge. The balsamic glaze can also be made ahead and kept in a small jar in the refrigerator for up to a week; simply reheat it in a saucepan over low heat or microwave it for 20–30 seconds before serving.

If you want to season the sprouts the night before, toss them in oil and spices, cover, and refrigerate — they’ll absorb the flavors and cook up beautifully the next day.

Budget Tips

Brussel sprouts are one of the more wallet-friendly vegetables at the grocery store, especially when bought loose rather than pre-packaged. Balsamic vinegar and honey are both pantry staples that last a long time, so the cost per serving here is minimal.

If balsamic vinegar feels pricey, a generic store-brand version works just as well in a cooked glaze — save the fancy aged stuff for salad dressings.

Storage & Reheating

Store leftover Brussel sprouts in an airtight container in the refrigerator for up to 3 days. Keep the balsamic glaze stored separately if possible to prevent the sprouts from getting soggy. To reheat, pop them back in the air fryer at 350°F for 3–4 minutes — they’ll crisp right back up like they were freshly made.

Avoid the microwave if you can help it, as it tends to make them soft and chewy. These do not freeze well, as the texture becomes mushy after thawing, so it’s best to enjoy them fresh.

Prep Time:15

Cook Time:10

Ingredients

1 lb Brussel sprouts trimmed and halved
2 tbsp olive oil
½ tsp garlic powder
½ tsp salt
¼ tsp black pepper
¼ tsp red pepper flakes optional
3 tbsp balsamic vinegar
1 tbsp honey
1 tsp Dijon mustard

Instructions

Preheat your air fryer to 375°F for 3 minutes.
In a large bowl, toss the halved Brussel sprouts with olive oil, garlic powder, salt, pepper, and red pepper flakes until evenly coated.
Arrange the sprouts in a single layer in the air fryer basket, cut side down. Work in batches if needed.
Air fry for 12–15 minutes, shaking the basket halfway through, until the edges are crispy and caramelized.
While the sprouts cook, whisk together balsamic vinegar, honey, and Dijon mustard in a small saucepan over medium heat. Simmer for 3–4 minutes until slightly thickened.
Transfer the cooked Brussel sprouts to a serving bowl, drizzle with the warm balsamic glaze, and toss to coat. Serve immediately.

Servings: