Air Fryer Brussels Sprouts with Balsamic Glaze
Crispy caramelized Brussels sprouts roasted in an air fryer and finished with a tangy-sweet balsamic glaze made with maple syrup and Dijon mustard. The air fryer creates perfectly charred edges while keeping the centers tender, while the reduced balsamic glaze adds depth with its balance of acidity and sweetness. This versatile side dish works beautifully for weeknight dinners or holiday gatherings, transforming a often-maligned vegetable into a crowd-pleasing favorite that even skeptics will enjoy.
Ingredients
- 2 lbs Brussels sprouts, washed, trimmed
- 1 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- ½ cup balsamic vinegarred wine vinegar + brown sugar1/2 cup vinegar + 1 tbsp brown sugarbudget
less complex flavor
Full guide → - 2 tbsp maple syrup
- 2 tsp Dijon mustard, good quality
- 2 tsp garlic, 2-3 cloves, grated
Instructions
- 1
Slice cleaned Brussels sprouts in half, quarter the large pieces
- 2
Drizzle olive oil, salt and pepper on sprouts and toss to coat
- 3
Mix all balsamic glaze ingredients in a bowl and whisk to combine
- 4
Remove air fryer rack and preheat at 390 degrees Fahrenheit on Air Roast setting for 3 minutes
- 5
Add seasoned Brussels sprouts to air fryer basket and insert into fryer
- 6
Set to Air Roast at 390 degrees Fahrenheit for 22 minutes total
- 7
Roast for first 7 minutes, pausing once to toss
- 8
After 7 minutes, pause fryer and drizzle half the balsamic mixture on sprouts, toss to coat
- 9
Continue cooking for remaining time, pausing once to toss, watching last 3-4 minutes to prevent over charring
- 10
Add remaining balsamic mixture to small saucepan with generous pinch of salt
- 11
Bring to boil then simmer at medium heat until mixture thickens, about 5 minutes
- 12
Transfer cooked sprouts to serving bowl and drizzle with glaze, serve remaining glaze on side
Tips
Cut Brussels sprouts uniformly for even cooking, quartering only the largest ones to match the size of halved medium sprouts.
Watch closely during the last few minutes of cooking to achieve perfect char without burning the outer leaves.
Reserve some glaze for serving on the side so guests can add more to their preference.
Good to Know
Refrigerate leftovers up to 3 days. Reheat in air fryer at 350F for 2-3 minutes to restore crispness.
Brussels sprouts can be trimmed and halved up to 1 day ahead. Balsamic glaze can be made 2 days ahead and reheated.
Serve immediately while hot for best texture. Provide extra glaze on the side.
Common Mistakes
Don't skip tossing during cooking to avoid uneven browning and charring.
Don't add all the glaze at once to prevent burning the sugars in the air fryer.
Substitutions
less complex flavor
Full guide →FAQ
Can I make this without an air fryer?
Yes, roast in a 425F oven for 20-25 minutes, tossing halfway through and adding glaze in the last 5 minutes.
How long will the balsamic glaze keep?
Store refrigerated up to 1 week. Reheat gently or bring to room temperature before serving.
Can I freeze cooked Brussels sprouts?
Not recommended as they become mushy when thawed. Best enjoyed fresh or refrigerated for up to 3 days.