Crispy Air Fryer Brussels Sprouts

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Crispy Air Fryer Brussels Sprouts

Ingredient Notes

Brussels sprouts:

Fresh is always best here. Look for firm, compact sprouts that are similar in size so they cook evenly. Trim the bases and keep them whole. Smaller, tighter sprouts will crisp up better in the air fryer and hold their shape through both rounds of cooking.

Maple syrup:

It adds sweetness and drives caramelisation in the air fryer. I use pure maple syrup rather than maple-flavoured syrup, which tends to be much sweeter and doesn’t have the same depth of flavour. Dark amber maple syrup works best here as it has a more pronounced, slightly smoky sweetness that stands up to the sriracha.

Apple cider vinegar:

The acidity balances the sweetness of the maple and cuts through the richness of the bacon. Don’t skip it. If you don’t have apple cider vinegar, white wine vinegar will work just use a smaller amoutn, though I’d avoid balsamic as it will make the dressing too sweet.

Ingredients

500g brussels sprouts
3 rashes bacon, diced
1 tbsp olive oil
40ml (2 tbsp) maple syrup
1 tbsp apple cider vinegar
1 tsp sriracha
sea salt
flat leaf parsley

Equipment

Chopping board
Chef’s knife
Air fryer
Large mixing bowl
Small jug or bowl (for the dressing)
Whisk or fork
Tongs

Directions

Preheat an air fryer to 200°C (390°F).
Trim the bases of the brussels sprouts and place in a large bowl with the bacon.
Whisk the oil, maple syrup, vinegar and sriracha in a jug. Toss half the dressing and a small pinch of salt through the brussel sprouts until well coated, then transfer to the air fryer basket with the bacon sitting on top.
Cook for 9 minutes, then remove and toss through the remaining dressing. Return to the air fryer and cook for a further 7 minutes, until caramelised and starting to crisp.
Transfer onto a tray and make sure you get all the bacon and any remaining dressing.
Lightly toss through the flat leaf parsley and add to a plate.

Notes

Chef Tips

Don’t overcrowd the basket

The sprouts need direct heat and good airflow to caramelise properly. Spread them in a single layer in the basket with the bacon on top. If you’re scaling the recipe up, cook in two batches rather than cramming everything in at once. A crowded basket will steam the sprouts instead of crisping them.

Don’t discard the dripped dressing

As the sprouts cook, some of the dressing drips through the air fryer basket and collects below. Pour this back over the sprouts when plating. It concentrates during cooking and picks up a caramelised depth that you absolutely want on the finished dish.

Storage

Store cooked brussels sprouts in an airtight container in the fridge for up to 3 days. Reheat in the air fryer at 180°C (350°F) for 3 to 4 minutes to bring back some of the crispiness. They won’t be quite as crispy on day two but the flavour is still very good.

FAQs

Can I make this vegetarian?

Yes. Just leave out the bacon. The sprouts hold up well without it and the dressing has enough flavour to carry the dish on its own. You could add some toasted pine nuts or chopped walnuts for texture if you want something to replace the bacon.

Can I adjust the spice level?

Yes. The sriracha adds a gentle kick rather than full heat. Reduce or omit it entirely if you prefer, or swap it for a mild mustard for a different but equally good flavour profile.

Can I cook these in the oven instead of an air fryer?

Yes. Spread the dressed sprouts on a lined baking tray and roast at 220°C (425°F) for 20 to 25 minutes, turning halfway. You won’t get quite the same crispiness as the air fryer but the caramelisation and flavour will still be excellent.