Air fryer Brussels sprouts are an easy fall side dish. Serve these plain or sauced with honey miso for a roasted vegetable recipe that’s savory and slightly sweet and ready in about 15 minutes!
Making Brussels sprouts in the air fryer is a recipe for a crispy outside and perfectly tender center. You will want to eat them as is – warm, straight from the basket. And that is just fine!
But if you make it to the honey miso saucing part of the recipe, you’ll be happy you did.
These Brussels sprouts are perfect on a veggie plate, served as a side for fish or chicken, or on top of a flatbread. I’ve also included the oven directions and different seasoning ideas to make this recipe your own.
If you are heating up the oven, make my easy roasted cabbage wedges too.
Fresh Brussels sprouts. It will be difficult if not possible to get a crispy finish using frozen Brussels sprouts. They taste best in fall and winter and are also less expensive when in season.
Avocado, olive or grapeseed oil. The most important thing is making sure your oil is fresh. Give it a sniff to make sure it still smell goods and you don’t notice any off flavors or odors.
Honey. The honey helps tone down the bitterness of the greens. You can also sub maple syrup or whisk in brown sugar for a vegan recipe. Combining honey with miso makes for a savory and s
White Miso Paste. Miso is a common ingredient in Japanese cooking. It’s made of fermented soybeans and adds a savory flavor to a variety of dishes. You can use it to make broth, soup, as the base for sauce and in a glaze for Sheet Pan Maple Miso Salmon and Broccoli.
Seasonings. Salt, pepper, and garlic are base line seasonings. The honey miso sauce adds most of the flavor for this recipe.
How to pick Brussels sprouts
Brussels sprouts are in season in the fall and winter. Yes. You can buy in the supermarket all year long. But they taste best during the cooler months. And they are also less expensive during that time.
Choose ones that are bright green versus yellowing and those with little to no bruising or black spots – which can all be signs of age. The leaves should appear fresh – not dried out.
Brussels sprouts are hardy. They will keep in the refrigerator at least a week in the refrigerator and probably longer depending on how fresh they are when you get them.
Keep them dry. The key is removing any excess water. So if you purchase them with condensation or clinging water from the market, be sure to dry them completely before putting in a bag or bin for storage.
Brussels sprouts are high in fiber, vitamin C and vitamin K.
Like other cabbages, Brussels sprouts are known for their high phytonutrient content to help keep our cells healthy.
Best way to cut Brussels sprouts
To prepare Brussels sprouts for air frying or roasting, it’s important to cut them into roughly the same size for even cooking.
First, snip off the stem end to remove any tough, woody stem pieces that would be hard to eat. Then, slice smaller, baby Brussels sprouts in half and larger ones in quarters.
Brussels sprouts can be found in standard and smaller (baby) size. I like baby Brussels for quick cooking. Either will work for this recipe – just make sure they are about the same size going into the air fryer.
You can use the air fryer, a toaster oven, or the regular oven to make this recipe. I like the air fryer for the quickest finish, most even roasting and you can usually use a little less oil than if in the oven.
Once done, it’s time to add the sauce or your favorite seasonings. Serve these right away to enjoy the crispy texture.
Using frozen Brussels sprouts
Though I have used frozen Brussels in the regular oven for roasting, I don’t recommend using frozen vegetables for this recipe. Fresh is best in this case so that the final recipe doesn’t turn out soggy.
Tips for success
- Add something sweet. Brussels sprouts can be bitter. Adding maple syrup, honey or a bit of brown sugar can help enhance the flavor making them so much better tasting.
- Cut the Brussels sprouts into evenly-sized pieces for even cooking.
- Don’t overload the air fryer basket. Spread into a single layer and leave enough room for the air to circulate. Work in batches if you have a smaller air fryer. Piling on too much food will prevent them from getting crispy.
- Enjoy right away. This recipe is best enjoyed the same day while it’s still warm. But you can reheat in the microwave or use room temperature leftovers in other ways the next day. Try adding to a roasted vegetable salad or flatbread pizza.
- Experiment with different seasonings. You can use the honey miso sauce I’ve shared in the recipe below, sprinkle with garlic and parmesan and a squeeze of lemon juice, or simply season with salt, pepper and extra virgin olive oil.
If you don’t have an air fryer, no worries! You can easily make this recipe in the oven. Simply place the sliced Brussels sprouts on a sheet pan in an even layer and roast in a preheated 425°F oven and roast about 15 minutes, turning them over halfway for even color. You can leave them cut side down for the duration of the cook time for deeper caramelization on that side if you prefer. Once done, pick up at the point of tossing in the honey miso sauce.
For a different flavor profile, try my Balsamic Roasted Brussels Sprouts with Walnuts recipe. The balsamic honey glaze adds a sweet touch making it a perfect pick for fall and winter.
Can you reheat Brussels sprouts?
Brussels sprouts are best eaten right away. This is true for anything in the cabbage family – from broccoli and cauliflower to collard greens. But yes. You can use a wire rack and pop them into a hot oven or the air fryer for 5 minutes to reheat.
Ideas for the leftovers
You can also embrace the softer texture and use them on a winter or fall salad. Swap it in for other roasted vegetables in a breakfast hash or add them to pizza or flatbread with a sprinkle of parmesan and walnuts!
Air Fryer Brussels Sprouts with Honey Miso Dressing
Easy air fryer Brussels sprouts for a simple fall side dish. Dressed with a sweet, savory honey miso sauce this recipe is ready in about 15 minutes!
- 1 pound Brussels sprouts
- 1 tablespoon avocado or other neutral oil
- ¼ teaspoon coarse salt plus more for topping
- ¼ teaspoon fresh cracked black pepper
Honey Miso Sauce
- 1 tablespoon toasted sesame oil
- 2 tablespoon avocado or other neutral oil
- 2 tablespoon honey brown sugar for vegan recipe
- 2 tablespoon white miso paste
- 1 tablespoon hot water plus more if needed
- 1 tablespoon apple cider vinegar
- ¼ teaspoon crushed red chili flakes or a generous dash of hot sauce
- ¼ teaspoon coarse salt
- toasted sesame seeds (optional)
Preheat the air fryer for 5 minutes at 400°F.
Use a chef’s knife to cut off the root end of the Brussels sprouts. Then slice in half lengthwise (quarter if the sprouts are very large). In a large bowl, toss the halved Brussels sprouts with 1 tablespoon oil, ¼ teaspoon each salt and pepper.
Place the seasoned sprouts in the pre-heated air fryer basket in a single layer. Work in batches if needed. Cook at 400°F for 5 minutes. * Make the sauce in the meanwhile (see next step).*Shake. Cook 5 more minutes. Enjoy warm, sprinkled with additional salt, parmesan and black pepper if desired.
In a large bowl, whisk all ingredients for the honey miso sauce. Set aside.
For oven roasting:
Preheat the oven to 425°F. Once the Brussels sprouts are halved and seasoned, place in a single layer on a sheet pan with the cut side down for maximum caramelization and flavor. Bake in the preheated oven for 15 minutes, turning halfway. Whisk the sauce in a large bowl while they roast. Toss the roasted Brussels sprouts in the sauce. Sprinkle with sesame seeds. Serve.
More Tips for Success
Cut the Brussels sprouts into evenly-sized pieces for even cooking.
Enjoy right away. This recipe is best enjoyed the same day while it’s still warm. But you can reheat in the microwave or use room temperature leftovers in other ways the next day. Try adding to a roasted vegetable salad or flatbread pizza.
Experiment with different seasonings. You can use the honey miso sauce I’ve shared in the recipe, sprinkle with garlic and parmesan and a squeeze of lemon juice, or simply season with salt, pepper and extra virgin olive oil and a drizzle of maple syrup.
* Get this full recipe, tips and more at marisamoore.com *
Calories: 178kcal | Carbohydrates: 20g | Protein: 5g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Sodium: 597mg | Potassium: 466mg | Fiber: 5g | Sugar: 11g | Vitamin A: 862IU | Vitamin C: 96mg | Calcium: 53mg | Iron: 2mg