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There’s nothing like air frying Brussels sprouts for max flavor and crunchy edges. Toss ‘em in a bit of oil, some parmesan, and your favorite spices and you’ll have sweet, crispy bits with soft middles in less time than you’d think. These make the quickest side for a weeknight or a weekend get-together.
Tasty Ingredients
- Brussels sprouts: about a pound, fresh is best — try to pick the little ones since they taste sweeter
- Garlic powder: gives a mellow savory vibe, so every bite’s got a bit of oomph
- Olive oil: three tablespoons, adds flavor and helps them crisp — veggie oil works too
- Salt: a quarter teaspoon kicks up the flavors (you might want less if your parmesan is super salty)
- Black pepper: half a teaspoon, freshly ground’s nice for that subtle peppery kick
- Grated parmesan cheese: three tablespoons, brings loads of savory depth — grate your own if you can for meltier results
- Onion powder: a pinch adds warm flavor, grab a fresh jar if yours smells weak
How to Make It
- Finish with Extra Crisp:
- Pop the basket back in for another seven to ten minutes till golden and crisp outside but soft inside. Poke one with a fork to check. Sprinkle the last bit of parmesan on top while they're still hot so it melts right in.
- Start Cooking:
- Arrange your sprouts in one layer in the air fryer if you can. Cook for seven minutes, then pull out the basket and give it a gentle shake. This helps them brown all over.
- Fire Up the Air Fryer:
- Preheat to three fifty Fahrenheit for a couple minutes to get things going and keep the sprouts from sticking.
- Get ‘Em Seasoned:
- Dump your halved, dry sprouts in a big bowl. Add oil, a good shake of garlic and onion powder, some salt, black pepper, and a couple tablespoons of parmesan. Mix everything really well so the leaves all get coated and glossy.
- Prep Your Sprouts:
- Snap off any rough ends, ditch yellow leaves, then slice each one in half. Spread ‘em out on a towel and pat dry — you want them super dry for big crunch.
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That parmesan? It’s what makes these incredible, packing salty depth into every bite. After my husband tried them one busy night, he’s insisted they show up at every big holiday meal. Now, they’re just part of the family routine.
How to Store Leftovers
Wait till they’ve cooled off, then move them to any container with a solid lid. Stash ‘em in the fridge for up to three days. Give them a whirl in the air fryer or heat up in a hot oven so they get crispy again. Skip the microwave — they’ll go soggy fast.
Swaps You Can Make
Sub in nutritional yeast for parmesan if you want the cheesy vibe but none of the dairy. If you like a different oil, avocado oil is great and tastes rich. Out of garlic powder? Toss in a bit of freshly chopped garlic, but remember, it can brown fast in the air fryer.
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Ways to Serve
These go great next to roast chicken or a piece of grilled fish for a balanced plate. Squeeze a lemon wedge over the sprouts before you dig in — it wakes up all the flavors. Want to dress them up for guests? Go for some chopped toasted nuts on top for a fun crunch.
Food Traditions
Most folks used to avoid Brussels sprouts, but with air fryers and roasting, they’re legit favorites now. These little veggies are super popular in Northern Europe during winter, but you’ll see them in stores all year in the US. Getting them crisp in an air fryer turns them into something everyone grabs from the table.
Common Recipe Questions
- → What’s the trick to super crispy brussels sprouts using an air fryer?
Dry those sprouts before dousing in oil. Give the basket a good shake at the halfway point. Blast with higher heat at the end so they really crisp up all over.
- → Are there other cheeses I can swap for parmesan?
Absolutely! Try pecorino, grana padano, or sprinkle on some nutritional yeast if you want a cheesy kick without the dairy.
- → Should I warm up the air fryer ahead of time?
If you let it run for a couple minutes before adding the sprouts, they'll start cooking fast and get even more color.
- → How do I stop brussels sprouts from turning out soggy?
Get them totally dry once rinsed and don’t fill the basket too high. That way, they all get crispy instead of steamy.
- → What flavors work great with brussels sprouts?
You can't go wrong with lemon zest, garlic powder, onion powder, chili flakes, smoked paprika, salt, and black pepper.