Air Fryer Brussel Sprout Recipes: Parmesan Brussels Sprouts

• Cut sides contact the hot basket, creating browned surfaces without another pan. The seasoning stays restrained, so Parmesan remains noticeable instead of becoming a salty crust.
• A single layer is the useful rule here. Space lets moving heat reach each sprout, while a packed basket leaves pale spots and softer centers.
• The recipe makes four side portions with an uncomplicated finish. Lemon is added after cooking, keeping its bright flavor separate from the browned, cheesy coating. That timing avoids soggy sprouts and dull cheese.

• 1 1/2 pounds fresh Brussels sprouts, trimmed, halved lengthwise, loose leaves removed (680 g)
• 2 tablespoons extra-virgin olive oil (27 g)
• 1 teaspoon garlic powder (3 g)
• 1 teaspoon onion powder (2 g)
• 1/2 teaspoon smoked paprika (1 g)
• 3/4 teaspoon fine sea salt (4 g)
• 1/2 teaspoon black pepper (1 g)
• 1/2 cup finely grated Parmesan cheese (45 g)
• 1 medium lemon, cut into serving wedges (140 g)
• 2 tablespoons finely chopped flat-leaf parsley, optional (8 g)

Ingredient notes

• Choose firm Brussels sprouts with tight leaves and similar diameters. Similar pieces finish together, while loose outer leaves can darken before the centers soften. Trim only the dry stem end, then halve each sprout lengthwise.
• Olive oil coats the cut sides and helps seasonings adhere. Use just enough to make surfaces glossy; excess oil collects beneath the basket and can leave the cheese coating greasy after cooking in spots.
• Garlic powder distributes more evenly than fresh garlic in this short cook. Fresh minced garlic can darken quickly, so save it for a finishing butter or use it only after the sprouts cook through.
• Finely grated Parmesan melts into small crisp patches during the final minutes. Grate it yourself or use finely shredded cheese; larger flakes may blow around the basket instead of settling on the sprouts well enough.
• Lemon wedges are optional, but their juice cuts through the cheese and roasted flavor. Squeeze them at the table, not before cooking, because wet surfaces brown less readily in the circulating heat inside the basket.

1. 1Heat the air fryer

   Set the air fryer to 380°F and let it heat for three minutes. If your appliance has racks, use the middle position. You will dirty 2 dishes total: one cutting board and the air-fryer basket. No extra mixing bowl is necessary.

2. 2Trim and season sprouts

   Trim the stem ends, remove damaged leaves, and halve sprouts lengthwise. Put them directly on the cutting board, drizzle with oil, then sprinkle garlic powder, salt, and pepper. Turn the pieces with your hands until every cut side looks lightly coated.

   

3. 3Load with space

   Place sprouts in the preheated basket with cut sides down. Keep a single layer and leave finger-width gaps between pieces. Crowded pans steam, spaced pans roast. Work in batches if the basket cannot hold them without overlap. Cook the second batch after the first finishes.

   

4. 4Cook until browned

   Air fry for eight minutes. Shake the basket firmly, then return sprouts cut-side down where possible. Cook another four to six minutes, until the edges are deeply browned and the stem ends yield easily when pierced with a fork. Start checking at the shorter time.

5. 5Add Parmesan

   Scatter Parmesan over the sprouts during the final two minutes. Shake once gently so loose cheese settles between pieces instead of collecting in one corner. Continue cooking until the cheese is melted and browned at the edges, watching closely near the end of cooking time.

6. 6Finish and serve

   Transfer sprouts to a serving bowl or straight onto plates. Add lemon wedges and extra pepper if wanted. Serve immediately while the edges are crisp and the cheese remains in small browned clusters. Leave the basket to cool before rinsing for easier cleanup later.

• Dry the sprouts thoroughly after washing. Water clinging to leaves slows browning and can make seasoning slide off. A clean towel works better than waiting around for them to air-dry.
• Do not pre-salt far ahead. Salt pulls moisture toward the surface, so season immediately before cooking for drier edges. Fine sea salt reaches more surfaces than coarse crystals do.
• Basket sizes vary, so use the quantity as a spacing guide. If halves touch heavily, divide them into batches. The second batch needs similar timing because the basket stays hot.
• For softer centers, lower the temperature to 370°F and add two minutes. For darker leaves, keep 380°F but check early. Parmesan browns quickly, so add it only after the sprouts have already colored.

Serve these sprouts beside rotisserie chicken, grilled sausages, or simple fried eggs. Spoon them over warm farro with a soft egg for a fuller bowl. They also fit next to creamy polenta, where the crisp leaves add needed contrast. Put lemon wedges on the table and pass extra Parmesan separately. Avoid covering the bowl before serving; trapped steam softens the browned edges quickly. A spoonful of plain yogurt makes an easy cool dip.