Ingredients
1 lb. brussels sprouts, trimmed and halved
1 tbsp. extra-virgin olive oil
Kosher salt
Freshly ground black pepper
Pinch of crushed red pepper flakes
Juice of 1/2 lemon
1 clove garlic, minced
1 tbsp. honey
1 tbsp. red wine vinegar
2 tsp. Dijon mustard
Preparation
Step 1In a medium bowl, toss Brussels sprouts with oil; season with salt, black pepper, and red pepper flakes, then toss again.Step 2Working in batches if necessary, in an air-fryer basket, arrange sprouts in a single layer; reserve bowl. Cook at 380°, tossing halfway through, until browned and charred in spots, about 18 minutes.Step 3In a small bowl, whisk lemon juice, garlic, honey, vinegar, and mustard; season with salt and black pepper.Step 4Return cooked Brussels sprouts to reserved bowl. Pour dressing over and toss well to combine.
Our easy version of this airfryer favorite cooks up crispy sprouts in less than 20 minutes with very little oil. We’ve even added a quick dressing which brightens up the sprouts and helps to make them feel more like a true side instead of just a roasted vegetable.Read on for more tips on this easy air fryer dish. Looking for another air fryer side? Check out these crispy air fryer potatoes. Why did they burn? Air fryers are powerful machines; they can take food from gloriously golden brown to black in just a few minutes. To avoid burning your sprouts, make sure you distribute them evenly in the basket and shake them halfway through—it’s basically the same thing as if you were flipping them on a baking sheet halfway through roasting. Finally, every air fryer model is a little different, and timings can vary slightly between models, so check your sprouts a few minutes before you think they will be done. They might cook quicker than you think. What can I serve with these? We love serving brussels sprouts alongside a nice cast-iron steak (maybe with a side of garlic bread?), but if you’re looking for a little healthier main, try this Polenta with Mushroom Ragu. Can I make this vegan? Absolutely. The beauty of this side is that it’s already nearly vegan as it is. The only question mark is the honey in the dressing (some vegans will eat honey, while others will not), but if you sub it out for agave syrup, you should be good to go. Have you made these yet? Let us know how it went in the comments below! Editor’s note: The introduction to this recipe was updated on September 30, 2022 to include more information.
