Crispy Air Fryer Brussels Sprouts in 25 Minutes – Irresistible Balsamic Glaze

Thanksgiving sides are where the real magic happens at our family table, and these crispy air fryer Brussels sprouts with balsamic glaze have become our newest obsession. Picture this: golden-brown sprouts with that perfect crunch, drizzled with a sweet-tangy glaze that makes everyone go back for seconds (and thirds!). My picky nephew even asked for the recipe last year – that’s when I knew we had a winner. The air fryer works its magic to create that irresistible texture without the mess of deep frying, while the balsamic honey mustard glaze adds just the right balance of flavors to cut through all the rich Thanksgiving dishes. Trust me, this will be the side dish people remember!

Why You’ll Love These Crispy Air Fryer Brussels Sprouts with Balsamic Glaze

Honestly, what’s not to love? These Brussels sprouts check all the boxes:

• Seriously crispy texture without deep frying – those caramelized edges are everything!
• Ready in under 30 minutes from start to finish
• The sweet-tangy glaze makes even veggie skeptics swoon
• Lighter than traditional Thanksgiving sides but packed with flavor
• That perfect bite – tender inside, crunchy outside

My cousin (who “hates” Brussels sprouts) ate three helpings last Thanksgiving. Need I say more?

The Simple Ingredients That Make Magic

Gather these pantry staples – you probably have most already! The key is fresh Brussels sprouts (none of that frozen stuff here) and a perfectly balanced glaze:

• 1 lb Brussels sprouts, trimmed and halved (look for bright green, firm ones)
• 2 tbsp olive oil (the good stuff – it makes a difference)
• 1/2 tsp kosher salt (I swear by Diamond Crystal)
• 1/4 tsp freshly ground black pepper
• 2 tbsp balsamic vinegar (get the thick, syrupy kind if you can)
• 1 tbsp honey (local wildflower honey is my secret weapon)
• 1 tsp Dijon mustard (the grainy kind adds nice texture)

See? Nothing fussy – just quality ingredients that transform humble sprouts into something spectacular.

Equipment Needed

You’ll just need a few basics to make these crispy sprouts:

• An air fryer (of course!)
• Large mixing bowl
• Measuring spoons
• Small whisk for the glaze

That’s it – no fancy gadgets required. Just like Grandma used to make (if she’d had an air fryer!).

How to Make Crispy Air Fryer Brussels Sprouts with Balsamic Glaze

Ready for the easiest, most delicious Brussels sprouts of your life? Let’s do this! The method is simple, but I’ve got a few tricks up my sleeve to make sure yours come out perfectly crispy every time.

Preparing the Brussels Sprouts

First, give those sprouts some love! Trim off the dry ends and peel away any sad-looking outer leaves. Cut them in half lengthwise – this creates more surface area for that glorious crispiness. Toss them in a big bowl with olive oil, salt, and pepper. Really massage that oil in there! You want every nook and cranny coated for maximum browning.

Air Frying Process

Fire up your air fryer to 375°F – this is the sweet spot for crispy-on-the-outside, tender-on-the-inside sprouts. Arrange them in a single layer (no stacking or they’ll steam instead of crisp!). After about 7 minutes, give the basket a good shake – this is when I peek to see if they need another minute or two. They’re done when they’re gorgeously browned with those irresistible crispy edges.

Making the Balsamic Glaze

While the sprouts work their magic, whip up the glaze. Just whisk together balsamic vinegar, honey, and Dijon until smooth. The consistency should coat the back of a spoon – not too thick, not too runny. Taste it! Want more tang? Add a splash more vinegar. Sweeter? A drizzle more honey. Make it yours!

Tips for Perfect Crispy Air Fryer Brussels Sprouts

After making these dozens of times (okay, maybe hundreds – we’re obsessed!), here’s what I’ve learned:

• Give them space! Overcrowding the basket makes them steam instead of crisp. Work in batches if needed.
• Know your air fryer – some models run hotter than others. Start checking at 12 minutes.
• Serve immediately – that crispy texture is at its best fresh from the air fryer!
• Shake, shake, shake – halfway through cooking ensures even browning on all sides.
• Pat dry – moisture is the enemy of crispiness, so towel-dry sprouts before oiling.

Follow these simple tricks, and you’ll have perfect sprouts every single time!

Serving Suggestions for Your Thanksgiving Side Dish

These crispy Brussels sprouts shine alongside all your Thanksgiving classics! I love serving them with:

• Juicy roasted turkey (the glaze pairs perfectly with dark meat)
• Creamy mashed potatoes (that crispy-tender contrast is heavenly)
• Buttery dinner rolls (for soaking up extra glaze!)

For a festive touch, sprinkle with pomegranate arils or toasted pecans right before serving – the pop of color and crunch takes it over the top!

Storage and Reheating Instructions

Leftovers? (Though I doubt you’ll have any!) Store cooled sprouts in an airtight container in the fridge for up to 3 days. To revive that crispiness, pop them back in the air fryer at 350°F for 2-3 minutes – way better than soggy microwave reheating! The glaze might soak in overnight, so I like to drizzle a little extra fresh glaze after reheating.

Nutritional Information

Just so you know, these nutrition facts are estimates based on the exact ingredients I use – your numbers might vary slightly depending on your olive oil brand or honey variety. But here’s the scoop per serving:

• 120 calories
• 7g fat (1g saturated)
• 12g carbs (4g fiber, 6g sugar)
• 3g protein
• 300mg sodium

Not bad for a side dish that tastes this indulgent, right? The fiber and nutrients from those Brussels sprouts make me feel a little better about going back for seconds!

Frequently Asked Questions

Can I make these Brussels sprouts ahead?
Absolutely! Prep the sprouts and make the glaze separately up to a day in advance. Store sprouts in the fridge and glaze at room temp. Air fry right before serving – that crispiness is worth the last-minute effort!

Can I use frozen Brussels sprouts?
I don’t recommend it – frozen sprouts release too much water and won’t get properly crispy. Fresh is definitely the way to go here. Trust me, the texture difference is night and day!

How can I make this recipe vegan?
Easy swap! Just replace the honey with maple syrup or agave nectar in the glaze. Everything else is already plant-based – you’ll still get that perfect sweet-tangy balance.

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