Crispy Roasted Brussels Sprouts are a tender-inside, caramelized-outside side dish made crispy through soaking, acid seasoning with balsamic vinegar, and air frying. The three-step technique ensures perfect results every time.
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Place whole Brussels sprouts in a large bowl. Add salt and cover with cold water. Let them soak for 20 minutes to soften them.
Drain the Brussels sprouts and pat them dry. Trim the ends and slice them in half.
Return the halved sprouts to the bowl. Drizzle with olive oil and balsamic vinegar, and season with black pepper. Toss well to coat.
Transfer the seasoned Brussels sprouts to the basket of an air fryer in a single layer.
Cook at 370°F (188°C) for 10 minutes, shaking the basket halfway through, until crispy and tender.
Serve immediately.
Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat in the air fryer at 350°F for 3–5 minutes to restore crispness.
air fryer
Soak them in cold salted water first to remove excess moisture, then air fry at high heat with olive oil and balsamic vinegar for caramelization and crispness.
Soaking in salted water removes surface moisture and draws out excess liquid, allowing the sprouts to crisp rather than steam during cooking.
Yes, roast at 400°F for 20–25 minutes, shaking the pan halfway through, though the air fryer produces superior crispness with less oil.
They should be golden brown on the outside with tender, slightly caramelized leaves; test by piercing the center with a fork.
The acid in balsamic vinegar seasons the sprouts and aids browning through the Maillard reaction, enhancing flavor and crispness.
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