Ingredients
Scale
- 1 lb Brussels sprouts, trimmed and halved
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon garlic powder
- 2 tablespoons balsamic glaze (store-bought or homemade)
- Optional: 1 tablespoon toasted pine nuts or grated Parmesan cheese for garnish
Instructions
- Start by washing the Brussels sprouts thoroughly under cold water. Pat them completely dry with a clean kitchen towel; moisture is the enemy of crispiness! Trim the woody stem ends off and slice each sprout in half vertically. If any small outer leaves fall off during the process, save them and toss them into the bowl. These loose leaves become the extra-crispy “chips” that everyone loves.
- Place the halved sprouts and loose leaves into a large mixing bowl. Drizzle with the olive oil and sprinkle in the salt, pepper, and garlic powder. Use your hands or a large spoon to toss everything together. Ensure that every sprout is evenly coated in oil and spices, as this helps the heat distribute evenly for a consistent crunch.
- Preheat your air fryer to 400°F (200°C) for about 3 minutes. Place the seasoned sprouts into the air fryer basket. Spread them out in a single layer as much as possible to ensure proper air circulation. Cook for 12 to 15 minutes. About halfway through the cooking time, remove the basket and give it a vigorous shake to flip the sprouts. They are finished when the outer leaves are dark brown and crispy, and the centers are fork-tender.
- Transfer the hot, crispy sprouts to a serving bowl or platter. While they are still steaming, drizzle the balsamic glaze generously over the top. If you are using optional garnishes like Parmesan or pine nuts, sprinkle them on now. Serve immediately while the texture is at its peak.
- Cook Time: 25 minutes