For those who like really crispy Brussels sprouts, this recipe is it. They are very tasty and make for a perfect healthy snack or an appetizer that even kids love.
I’ve been searching for a way to make Brussels sprouts truly crispy but with little success. All that was before I tried air frying them. It worked like magic. After just 16 minutes, the sprouts are dark golden brown and super crispy.
Olive oil, Parmesan cheese and pepper are a perfect combination that enhance the flavor of fried Brussels sprouts. Oil helps them get a good browning while Parmesan cheese will add a nutty flavor that will round off the bitterness of Brussels sprouts.
What to serve these crispy Brussels sprouts with?
Our recent favorite dipping sauce is Trader Joe’s Everything but the Bagel Dip which uses their seasoning blend. If you don’t have a Trader Joe’s nearby, the blend is basically regular and black sesame seeds, poppy seeds, dried garlic and onion flakes and salt. It won’t be hard to recreated on your own. The dip consists of this seasoning blend and sour cream, or Greek yogurt. You can top it with fresh chives if you wish.
Alternatively, try this delicious homemade ranch dressing that is good on just about everything.
Looking for more tasty air fryer recipes? Make sure to check these out:
- Air Fryer Chicken Wings
- Air Fryer Chicken Thighs
- Air Fryer Sesame Chicken Breast
- Steak In an Air Fryer
- Air Fryer Shrimp
Equipment used and shown on the pictures above: Chefman 6.8 Quart Air Fryer.
- 12 Brussels sprouts (large)
- 1 Tbsp olive oil
- 1/4 tsp white pepper
- 2 Tbsp Parmesan cheese (freshly grated)
- 1/4 tsp kosher salt (plus more to taste)
- Rinse the Brussels sprouts, cut in halves, the dry with paper towels. Place in a medium bowl.
- Add the olive oil, pepper, salt and Parmesan cheese. Toss until the sprouts are coated well.
- Transfer the sprouts to the air fryer, positioning them on the rack cut side up.
- Without preheating, fry the sprouts at 380F for 16 minutes, or until dark golden brown and crispy. You can brush them with a little more olive oil half-way through. This makes the sprouts less dry and improves browning.
- Once the sprouts are done, transfer them to a serving platter and serve hot with your favorite dipping sauce (or see my recommendations in the notes), sprinkled with more Parmesan cheese an drizzled with a little bit of olive oil.