Crispy Air Fried Brussels Sprouts
Try this Crispy Air Fried Brussels Sprouts recipe, or contribute your own.
Try this Crispy Air Fried Brussels Sprouts recipe, or contribute your own.
- Carbohydrate 0.085063125 g
- Cholesterol 0 mg
- Fat 0.848028750361835 g
- Fiber 0.03478125 g
- Protein 0.014371875 g
- Saturated Fat 0.117791250049962 g
- Serving Size 1 1 serving (1g)
- Sodium 0.0746250000072367 mg
- Sugar 0.050281875 g
- Trans Fat 0.0230325000097986 g
- Calories 8 calories
Step-by-step
- 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.
Substituting avocado oil for olive oil raises the smoke point from 400°F to 520°F, altering how the outer leaves char during high-heat convection cooking. Brussels sprouts hold significant internal moisture. Thoroughly patting the halved brassicas dry with paper towels prevents steam from softening the leaves before the fat can render them crunchy. Air fryers rely on rapid air circulation. Overcrowding the basket stops convection currents, creating steamed patches instead of an even, dark golden crust. Position each sprout cut side up to maximize direct contact between the heating element and the cheese.
Equipment and Thermal Dynamics
Air fryers operate as compact convection ovens. The heating element sits close to the food, requiring lower ambient temperatures than traditional wall ovens. Set the appliance to 380°F and cook for 16 minutes without preheating. This gradual temperature ramp allows the interior to steam tender while the exterior dehydrates. Brushing additional fat at the eight-minute mark reactivates browning without burning the grated cheese.
- Stored leftovers lose their crispness within 48 hours in the refrigerator.
- Reheat portions in the air fryer at 350°F for three minutes to restore texture.
- Avoid freezing cooked brassicas, as thawing ruptures cell walls and creates a mushy interior.
