Crispy and caramelized, these air fryer Brussels sprouts are seasoned to perfection and finished with a golden Parmesan breadcrumb topping for an irresistible side dish.
Air Fryer Brussels Sprouts
If you grew up not loving Brussels sprouts, give them another try—these little cabbages get a major upgrade in the air fryer. Hot air crisps the cut edges while keeping the centers tender, delivering the same roasted flavor you’d expect from an oven in less time and with less oil. Serve them alongside roasted chicken, steak, or a hearty grain bowl. The Parmesan-breadcrumb topping adds a savory crunch that makes these sprouts feel special, yet the recipe stays quick and approachable for weeknight dinners.
Why Air Fry Brussels Sprouts?
The air fryer is a game-changer for vegetables: it creates a roasted, crispy texture using circulating hot air rather than deep frying, and it eliminates lengthy oven preheating. These Parmesan-topped Brussels sprouts are especially quick to make and deliver big flavor with minimal effort. They’re a convenient way to enjoy a nutritious, high-fiber side that fits many diets with simple swaps.
- Quick: Ready in under 20 minutes from start to finish, making it perfect for busy evenings.
- Easy: Toss, air fry, add the topping, and finish for a crunchy result.
- Delicious: A golden breadcrumb and cheese crust transforms ordinary sprouts into a craveable side.
- Diet-friendly: Easily adapted for vegetarian, gluten-free, or Weight Watchers plans with small ingredient changes.
If you try this recipe, consider sharing a photo on social media and tagging the recipe source to show how it turned out—everyone loves seeing real-life results.
What You’ll Need
Below are the core ingredients you’ll use to make these air fryer Brussels sprouts. Exact measurements are listed in the recipe card farther down.
- Brussels sprouts: Trim the stem ends and halve (quarter very large ones) so they cook evenly.
- Olive oil: Helps prevent drying and helps the topping adhere.
- Seasoning: Kosher salt, black pepper, and dried parsley for a balanced flavor.
- Garlic: Fresh minced garlic for savory aroma and depth.
- Cheese: Grated Pecorino Romano or Parmesan adds a nutty, savory note.
- Breadcrumbs: Seasoned breadcrumbs crisp up nicely; use gluten-free crumbs if needed.
How to Make Air Fryer Brussels Sprouts
This recipe is straightforward—toss, air fry, add the crumb topping, and finish. Printable instructions and the full ingredient list appear in the recipe card below.
- Season the sprouts: In a large bowl, toss halved sprouts with olive oil and kosher salt to coat evenly.
- Air fry: Arrange sprouts in a single layer and air fry at 350°F for about 14 minutes, shaking the basket once halfway through, until the edges are golden and the centers are tender.
- Make the Parmesan topping: Mix grated cheese, breadcrumbs, minced garlic, dried parsley, pepper, and a little oil. Sprinkle evenly over the sprouts, spritz with oil if desired, and air fry at 350°F for an additional 2 minutes to crisp and brown the topping.
Tips for Success
- Don’t overcrowd the basket: Give the sprouts room so hot air can circulate. For large batches, cook in two rounds.
- Cut sizes evenly: Halving or quartering ensures uniform browning and doneness.
- Customize the finish: Swap the breadcrumb topping for a drizzle of balsamic, a squeeze of lemon, or crumbled bacon for variety.
No Air Fryer, No Problem!
If you don’t have an air fryer, roast the sprouts in a 450°F oven for about 15 minutes, then add the breadcrumb topping and bake 3–5 minutes more until the crumbs are golden.
Variations
- Other vegetables: Use the Parmesan breadcrumb topping on green beans, cauliflower, or asparagus.
- Gluten-free: Substitute gluten-free breadcrumbs.
- Vegan: Omit the cheese or use a plant-based alternative.
- Herbs and citrus: Try oregano or thyme in place of parsley, or add lemon zest to the breadcrumb mix.
Serving Suggestions
These crispy Brussels sprouts pair well with steak, roasted or air-fried chicken, baked salmon, shrimp, or alongside simple sides like baked potatoes or a bright arugula salad.
- Meat: Roast beef, grilled steak, or baked chicken work well.
- Seafood: Baked salmon or pan-seared scallops complement the sprouts.
- Sides: Rice pilaf, roasted potatoes, or a crisp salad make balanced meals.
Storage
- Refrigerate: Store leftovers in an airtight container for up to 4 days.
- Reheat: Refresh in the air fryer at 350°F for 3–5 minutes until warmed through and crisp.
More Air Fryer Recipes You’ll Love
If you enjoy cooking with an air fryer, try other favorites such as air fryer chicken breast, sweet potato fries, air fryer steak, air fryer salmon with a maple soy glaze, or an air fryer baked potato.
Air Fryer Brussels Sprouts
Equipment
- Air fryer (or an oven if roasting)
Ingredients
- 1 pound Brussels sprouts, trimmed and halved (quarter if very large)
- 1 1/2 tablespoons extra-virgin olive oil, divided
- 1/4 teaspoon kosher salt, plus more to taste
- 2 small garlic cloves, minced
- 4 tablespoons grated Pecorino Romano or Parmesan
- 1 tablespoon seasoned breadcrumbs (or gluten-free crumbs)
- 1/2 teaspoon dried parsley
- 1/8 teaspoon black pepper
Instructions
- Combine Brussels sprouts with 1 tablespoon olive oil and 1/4 teaspoon kosher salt in a large bowl. Toss to coat evenly.
- Place sprouts in the air fryer basket in a single layer. Air fry at 350°F for about 14 minutes, shaking the basket halfway, until the sprouts are golden and tender.
- While the sprouts cook, mix the grated cheese, breadcrumbs, minced garlic, dried parsley, black pepper, and the remaining 1/2 tablespoon olive oil in a small bowl.
- Evenly sprinkle the breadcrumb-cheese mixture over the cooked sprouts, spritz lightly with oil if desired, and air fry at 350°F for 2 minutes more until the topping is crisp and golden.
Notes
If the sprouts are very large, quarter them. Use vegetarian Parmesan if you need the recipe to be fully vegetarian. To cook in the oven, roast at 450°F for about 15 minutes, then add the crumb topping and bake another 3–5 minutes until golden.
Nutrition (per serving)
Serving: 3/4 cup • Calories: 123 • Carbs: 12 g • Protein: 5 g • Fat: 7 g • Fiber: 4.5 g • Sugar: 2.5 g • Sodium: 228.5 mg