Air Fryer Brussels Sprouts
With crispy edges and a fork-tender bite, these air fryer brussels sprouts are highly addictive! You only need three ingredients and 25 minutes to whip up this simple side dish. They're easy to customize too!
Equipment
Ingredients
- 1 pound brussels sprouts trimmed and halved lengthwise
- 2 tablespoons olive oil
- ½ teaspoon coarse kosher salt
- ¼ teaspoon ground black pepper
- 3 garlic cloves sliced
Instructions
- Trim the brussels sprouts and halve them lengthwise.
- In a large mixing bowl, combine the Brussels sprouts with olive oil, salt, and pepper until evenly coated.
- Place the seasoned Brussels sprouts in an even layer in an air fryer basket.
- Cook for 8 minutes at 375°F.
- Add garlic slices and give it a few good shakes. Continue cooking for another 8-10 minutes, or until they are crispy on the outside and tender on the inside when pierced with a fork.
Notes
Storing Tips:
- To store: Transfer the cooked brussels sprouts to an airtight container and store in the refrigerator for up to 4 days.
- To reheat: You can reheat the brussels sprouts in the oven or the air fryer. The microwave works too, but you will lose the crisp texture. Reheat in the oven or air fryer at 350 degrees for 5 to 7 minutes, or until they're hot and crisp. If using the microwave, reheat on a microwave-safe plate until hot throughout.
- To freeze: I don't recommend freezing brussels sprouts, because they lose their texture and get soggy. If you don't mind a softer texture, you can freeze them in a freezer-safe container for up to 2 months. Thaw in the refrigerator, then reheat in the oven.
- To store: Transfer the cooked brussels sprouts to an airtight container and store in the refrigerator for up to 4 days.
- To reheat: You can reheat the brussels sprouts in the oven or the air fryer. The microwave works too, but you will lose the crisp texture. Reheat in the oven or air fryer at 350 degrees for 5 to 7 minutes, or until they're hot and crisp. If using the microwave, reheat on a microwave-safe plate until hot throughout.
- To freeze: I don't recommend freezing brussels sprouts, because they lose their texture and get soggy. If you don't mind a softer texture, you can freeze them in a freezer-safe container for up to 2 months. Thaw in the refrigerator, then reheat in the oven.
Nutrition
Calories: 114kcalCarbohydrates: 11gProtein: 4gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 320mgPotassium: 452mgFiber: 4gSugar: 3gVitamin A: 856IUVitamin C: 97mgCalcium: 53mgIron: 2mg
* Disclaimer: All nutrition information are estimates only.