Air Fryer Brussels Sprouts with Balsamic Glaze

Crispy, caramelized, and tossed in a tangy-sweet glaze, these Air Fryer Brussels Sprouts with Balsamic Glaze are the weeknight side dish that makes everyone suddenly love Brussels sprouts.

Why You’ll Love This Recipe

If your only experience with Brussels sprouts involves soggy boiled halves from childhood dinners, prepare for a full redemption arc. The air fryer transforms these humble green orbs into golden, crispy-edged flavor bombs, while the balsamic glaze adds just enough tang and sweetness to keep you coming back for “just one more.”

This recipe is:

• Quick & easy — 20 minutes from start to table.
• Naturally gluten-free & vegetarian — fits a variety of diets.
• Family-friendly — the glaze makes them kid-approved.
• Dinner-party fancy — without the effort.

Whether you’re making them as a weeknight side, piling them onto a holiday table, or serving them as an apéro nibble with toothpicks, these Brussels sprouts deliver maximum flavor for minimal fuss.

Ingredients You’ll Need

• Brussels sprouts — Choose sprouts that are firm, tightly packed, and bright green.
• Olive oil — Helps the sprouts crisp up beautifully.
• Kosher salt & black pepper — Simple seasoning that lets the glaze shine.
• Balsamic glaze — Store-bought for speed or homemade if you have extra time.
• Optional garnish: Freshly shaved Parmesan or toasted nuts for extra texture and flavor.

Ingredient Swaps & Variations

• Oil: Avocado oil or melted butter works in place of olive oil.
• Glaze: Try pomegranate molasses for a different kind of tangy-sweet finish.
• Add-ins: Toss in cooked bacon pieces, dried cranberries, or roasted garlic cloves.
• Spice it up: Add a pinch of crushed red pepper flakes before glazing.

Step-by-Step Instructions

Step 1 — Prep the sprouts

Trim the root ends and remove any discolored outer leaves. Halve larger sprouts so they cook evenly.

Step 2 — Season

In a large mixing bowl, toss the sprouts with olive oil, salt, and pepper until every piece is lightly coated.

Step 3 — Air fry

Preheat your air fryer to 375°F (190°C). Place the sprouts in the basket in a single layer — work in batches if needed for even crisping. Cook for 12–15 minutes, shaking the basket halfway through, until the edges are deeply golden.

Step 4 — Glaze & garnish

Transfer the hot sprouts back to the mixing bowl. Drizzle with balsamic glaze and toss until coated. Garnish with Parmesan or nuts if desired. Serve immediately for maximum crispness.

Tips for Success

• Don’t overcrowd the basket — air circulation is what gives you the crispy edges.
• Check early — smaller sprouts cook faster and can go from golden to too dark quickly.
• Glaze last — adding it during cooking can cause burning; toss it in at the end.

Serving Suggestions

• As a side with roasted chicken, grilled salmon, or pasta.
• On an apéro platter with toothpicks for easy snacking.
• Tossed into a warm grain bowl with quinoa, feta, and roasted sweet potatoes.

Make Ahead & Storage

• Make ahead: Trim and halve Brussels sprouts up to 2 days in advance; store in an airtight container in the fridge.
• Storage: Keep leftovers in a sealed container for up to 3 days.
• Reheat: Pop them back in the air fryer for 3–4 minutes to restore crispiness.

FAQs

Can I make these in the oven instead of the air fryer?

Yes — roast at 425°F (220°C) for 18–22 minutes, flipping halfway.

Can I use frozen Brussels sprouts?

You can, but they won’t crisp as well. Thaw and pat them dry before cooking.

What’s the difference between balsamic glaze and balsamic vinegar?

Balsamic glaze is balsamic vinegar that’s been reduced and sweetened until thick and syrupy. It clings to food beautifully, making it perfect for this recipe.

Final Bite

Air Fryer Brussels Sprouts with Balsamic Glaze are the kind of recipe that makes you feel clever. They’re fast, flavorful, and impressive enough for guests, all without a single complicated step. It’s a side dish that might just steal the spotlight from the main course — and that’s exactly how we like it.

Fancy-feeling food for fried people.