Extra Crispy Brussels Sprouts
Extra Crispy Brussels Sprouts are halved and roasted until deeply browned on the cut sides while staying tender inside, made with minimal seasoning to let the vegetable shine.
Extra Crispy Brussels Sprouts are halved and roasted until deeply browned on the cut sides while staying tender inside, made with minimal seasoning to let the vegetable shine.
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In a large bowl, toss together Brussels sprouts, 2 tsp olive oil, ½ tsp kosher salt, and ½ tsp ground black pepper.
Divide Brussels sprouts between two air fry baskets in an even layer. Place baskets in the top and bottom zones. Place sheet pans in each zone beneath the baskets to catch any drips. Input settings and cook now or schedule, flipping Brussels sprouts halfway through cooking.
Cook at 350°F for 25 minutes in both zones, flipping halfway through.
After the Brussels sprouts are done cooking, transfer to a platter and season to taste with salt and pepper. Serve.
Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat in a 400°F oven for 5 minutes to restore crispness.
Halve them and place cut-side down on a hot, oil-coated surface. Don't stir them — let them sit undisturbed so the flat side develops a deep golden crust.
High heat (400–425°F for oven roasting, or medium-high for stovetop) ensures the exteriors crisp before the insides overcook.
Yes, but thaw and pat them very dry first to remove excess moisture, which prevents crisping.
Toss finished sprouts with red pepper flakes, smoked paprika, garlic powder, or grated Parmesan without affecting the crispy texture.
Roast up to 2 hours ahead and reheat in a 400°F oven for 5 minutes to restore crispness.
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