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overhead view of white platter of Brussels sprouts with wooden spoon, Parmesan cheese and air fryer in background
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Best Honey Roasted Brussels Sprouts in the Air Fryer

You won't hear a single complaint about Brussels sprouts with this recipe! The Best Honey Roasted Brussels Sprouts are made effortlessly in the air fryer, featuring perfectly caramelized sprouts topped with a warm honey-Dijon glaze. Serve this crispy, flavorful side dish on a simple weeknight or as a new holiday favorite.
Course Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Calories 124kcal
Author Jennifer Draper

Equipment

Ingredients

  • 1 pound Brussels sprouts trimmed and halved
  • 1½ tablespoons olive oil or avocado oil
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • ½ teaspoon garlic powder
  • ¼ teaspoon red pepper flakes

Honey Dijon glaze

  • 1½ tablespoons honey
  • 1 tablespoon Dijon mustard
  • 1 teaspoon apple cider vinegar or white balsamic vinegar
  • Optional finish: Freshly grated Parmesan cheese

Instructions

  • Trim ends off Brussels sprouts, cut in half lengthwise, and set aside any loose outer leaves.
  • Add Brussels sprouts to a bowl with oil, salt, pepper, and garlic powder, and toss until evenly coated.
  • Preheat the air fryer to 375℉.
  • Place Brussels sprouts in air fryer basket in a single layer, with cut side down where possible.
  • Air fry for 12-15 minutes, shaking basket halfway through, until deeply golden and crispy on edges and tender inside. Add excess leaves halfway through so they crisp up without burning.
  • While Brussels sprouts cook, whisk together honey, Dijon mustard, and vinegar in a small bowl.
  • Transfer hot Brussels sprouts to serving bowl.
  • Drizzle with honey Dijon glaze and toss gently to coat.
  • Taste and adjust with a small pinch of salt if needed.
  • Finish with Parmesan as desired, and serve immediately.

Notes

  • Store leftover Brussels sprouts in a sealed container in the fridge for 1-2 days. They're best enjoyed right after cooking since they begin to lose their crisp texture as they sit.
  • Reheat in the microwave for brief intervals. The texture won't be as crisp, but the flavor is still delicious.
  • When selecting Brussels sprouts, look for those that are firm to the touch and have few brown spots or discoloration.
  • Smaller Brussels sprouts tend to crisp better. Larger ones can stay soft in the center unless they are cut smaller.
  • Cutting the sprouts in half allows for deep caramelization.
  • Be sure to place the sprouts cut-side down and shake the basket halfway through cooking to ensure even browning.
  • Avoid overcrowding the basket to allow the sprouts to crisp evenly.
  • The glaze will look thick at first, but it will loosen as it heats over the hot sprouts.

Nutrition

Calories: 124kcal | Carbohydrates: 17g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 363mg | Potassium: 460mg | Fiber: 5g | Sugar: 9g | Vitamin A: 895IU | Vitamin C: 96mg | Calcium: 52mg | Iron: 2mg