Air Fryer Brussels sprouts

Crispy on the edges, soft on the inside, and dusted with the perfect amount of seasoning, our Air Fryer Brussels Sprouts are the perfect quick and easy veggies to make any night of the week. Once the Brussels sprouts are done in the air fryer we toss them in a sticky homemade honey soy glaze, sprinkle with sesame seeds and then serve with extra sauce for dipping. (You'll want to dip.)

Course Side Dish

Cuisine American, Asian

Keyword fried brussels sprouts, air fryer brussels sprouts

Prep Time 5

Cook Time 15

Total Time 20

Servings people

Calories 105kcal

Author Nicole

Cost $10

Equipment

Air fryer
Sauce pan

Ingredients

1 lb brussels sprouts
1 tbsp olive oil
1/4 tsp kosher salt
1/4 tsp garlic powder
1/4 tsp onion powder
3 tbsp tamari (or soy sauce)
1 tsp fish sauce
1/4 cup honey
2 tbsp lime juice
2 tbsp rice vinegar
1 tbsp water
1 large garlic clove, minced
1 tsp sambal oelek (or more for extra spice)
sesame seeds for garnish

Instructions

Trim the rough ends off brussels sprouts. Cut the large ones into quarters. Halve the small ones. Keep any stray leaves that fall off, we will use those!
Add the brussels sprouts along with any stray leaves to a large bowl. Drizzle with olive oil. Use hands to evenly coat the sprouts. Sprinkle with salt, garlic powder, and onion powder. Again, use hands to evenly coat the sprouts.
Transfer half of the sprouts to the air fryer. Make sure they are spread out. You don't want them too close together or they won't crisp up. If needed, you can work in three batches (two worked for us.) Turn the airfryer on 390 degrees and set for five minutes. When there are two minutes left, sprinkle half of the stray leaves on top. Finish cooking. Check the air fryer when there is one minute left to make sure they aren't getting too brown. Transfer to a serving platter. Repeat with remaining brussels sprouts.
While the brussels sprouts cook, make the glaze. Add tamari, fish sauce, honey, lime juice, rice vinegar, water, garlic, and chili sauce to a small saucepan. Bring to a boil. Continue to boil for 6-7 minutes until thickened. Be careful to watch it and make sure it doesn't boil over, if necessary, turn the heat down a little bit. The sauce is ready when it's reduced by about half and thick enough to lightly coat the back of a spoon. Set aside. It will thicken more as it cools.
When all the brussels sprouts are ready, drizzle with a little bit of the glaze. Toss. Drizzle with more glaze if you wish, sprinkle with sesame seeds and serve with extra glaze for dipping.

Nutrition