Ingredients
Scale
- 1 lb Brussels sprouts, trimmed and halved
- 2 tablespoons extra virgin olive oil
- 3 cloves garlic, minced
- 1 tablespoon fresh rosemary, finely chopped
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- Optional: 1 teaspoon balsamic glaze for drizzling
Instructions
- Start by washing the Brussels sprouts under cold water. Pat them completely dry with a kitchen towel; moisture is the enemy of crispiness. Trim off the woody stem ends and slice each sprout in half vertically. If any loose leaves fall off, keep them! Those turn into delicious “sprout chips” in the air fryer. In a large mixing bowl, toss the sprouts with olive oil, minced garlic, chopped rosemary, salt, and pepper until every piece is evenly coated.
- Preheat your air fryer to 375°F (190°C). Place the seasoned Brussels sprouts into the air fryer basket in a single layer. Do not overcrowd the basket, as air needs to circulate to get them crispy. Cook for 12 to 15 minutes. About halfway through the cooking time, remove the basket and give it a good shake to ensure the sprouts brown evenly. Cook until the outer leaves are dark golden brown and the centers are tender when pierced with a fork.
- Transfer the hot Brussels sprouts to a serving bowl. Taste and add an extra pinch of sea salt if needed. For an extra touch of elegance, drizzle a small amount of balsamic glaze over the top or sprinkle with fresh lemon zest. Serve immediately while they are at their maximum crispiness.
- Cook Time: 25 minutes