How Long To Cook Brussels Sprouts In An Air Fryer? | Ok

Air-fried Brussels sprouts can taste sweet, nutty, and crisp. They can also taste dry and sharp if they sit too long. The swing comes down to three things: sprout size, how you cut them, and how crowded the basket is.

This guide gives you a time map that holds up across most basket-style air fryers. You’ll also get a fast prep routine, doneness cues that beat the clock, and fixes for the common “why did mine turn out like this?” moments.

Cook Time For Brussels Sprouts In An Air Fryer By Size

Use this table as your starting point. Times assume a preheated air fryer, a single layer with some breathing room, and sprouts tossed with oil and salt. If your basket is packed, expect extra minutes and softer texture.

Sprout Prep	Temp	Cook Time
Small (¾–1 in), halved	375°F / 190°C	10–12 min
Medium (1–1¼ in), halved	375°F / 190°C	12–14 min
Large (1½ in+), halved	375°F / 190°C	14–16 min
Small, whole (trimmed)	375°F / 190°C	13–16 min
Shaved or thin-sliced	350°F / 175°C	6–9 min
Frozen, straight from bag	375°F / 190°C	14–18 min
Par-cooked (blanched), then air fried	400°F / 205°C	7–10 min
Extra-crisp finish (any of the above)	400°F / 205°C	+1–4 min

How Long To Cook Brussels Sprouts In An Air Fryer?

If you want one simple default: medium sprouts, halved, 375°F (190°C), 13 minutes. Shake once around the halfway mark. Then decide with your eyes and a fork, not the timer alone.

Done looks like this: browned edges, a deep green outside, and a tender center that still has a little bite. If the leaves are dark brown and papery, you’ve pushed past crisp into dry.

Prep Steps That Make The Time Predictable

Trim And Sort First

Cut off the dry stem end, then pull any loose outer leaves that look bruised. Those leaves can burn early, so keeping the batch tidy helps the whole basket cook on the same schedule.

Sort by size. Even a quick split into “small” and “big” reduces guesswork. If you mix sizes, cut the big ones in quarters and leave the small ones halved so the thickness lines up.

Cut For The Texture You Want

Halves are the sweet spot for most people. You get surface area for browning, plus a center that stays juicy. Whole sprouts work, yet they need more time and can cook unevenly if the stems are thick.

Shaved sprouts cook fast and turn snacky. They also jump from browned to bitter fast, so stay close and shake more often.

Oil And Salt Without Overdoing It

A light coat of oil helps the edges brown and keeps the cut sides from drying out. Start with 1 to 2 teaspoons of oil per pound. Add more only if the batch looks dry after tossing.

Salt before cooking gives you even seasoning. If you’re watching sodium, start smaller and finish with lemon juice or grated Parmesan for a big flavor hit without piling on more salt.

Air Fryer Setup That Stops Soggy Sprouts

Preheat, Then Keep The Basket Airy

Preheat for 3–5 minutes. That quick blast helps browning start early, which keeps the centers from turning mushy while you wait for color.

Spread the sprouts in a single layer. A little overlap is fine, yet a thick pile traps steam and steams the sprouts instead of roasting them.

Shake Once, Then Check Near The End

Shake around halfway to flip cut sides and move hot spots around. Then check 2 minutes before the lower end of the time range in the table. That small habit saves batches from going past the edge.

Doneness Checks That Beat A Timer

Look For The Right Browning Pattern

Good browning shows up on the outer leaves and the cut face. You want a mix of deep golden spots and green, not a basket of pale sprouts with one or two scorched pieces.

Poke The Thickest Piece

Use a fork on the thickest sprout. It should slide in with light resistance. If it feels hard in the center, add 2 minutes and check again.

Taste One, Then Season At The Finish

Before you dump them on a plate, eat one. If the center tastes grassy, they need more time. If it tastes bitter and dry, pull them sooner next round and lower the temp a notch for your model.

Flavor Combos That Fit Air Fried Brussels Sprouts

Classic: Garlic And Parmesan

Toss hot sprouts with a pinch of garlic powder and grated Parmesan. The cheese melts on contact and clings to the rough edges.

Bright: Lemon And Black Pepper

Finish with lemon zest and a squeeze of juice. Add black pepper. This works well when you keep the salt light.

Sweet-Salty: Balsamic And Honey

Drizzle balsamic glaze after cooking so it doesn’t burn in the basket. Add a small spoon of honey and toss fast. Serve right away so the glaze stays glossy, not sticky.

Spicy: Chili Flakes And Smoked Paprika

Add smoked paprika before cooking, then finish with chili flakes. This combo plays well with the roasted notes from the browned leaves.

Frozen Brussels Sprouts In The Air Fryer

Frozen sprouts release water as they heat, so they need more time and more shaking. Start at 375°F (190°C) for 14–18 minutes, shaking 2–3 times. If they look wet at the 10-minute mark, keep cooking until the moisture cooks off and browning starts.

Skip thawing. Thawing can leave them waterlogged, and you’ll fight steam the whole cook. Oil also clings better when you toss them straight from frozen.

Storage And Reheating Without Food Risks

Cooked sprouts can sit out only so long before they fall into the temperature range where bacteria grow fast. The USDA calls 40°F to 140°F (4°C to 60°C) the “Danger Zone.” Keep leftovers out of that range by chilling them promptly and reheating until hot. See the USDA page on the “Danger Zone” (40°F–140°F) for the full guidance. :contentReference[oaicite:0]{index=0}

For reheating, the air fryer is your friend: 350°F (175°C) for 3–5 minutes, shaking once. If you piled sauce on them, reheat at 325°F (165°C) so the sauce warms without scorching.

Nutrition Notes That Help With Seasoning Choices

Brussels sprouts bring fiber and a solid nutrient profile for a small serving, so you don’t need heavy sauces to make them feel “worth it.” If you like to track macros or micronutrients, the USDA listing for Brussels sprouts, raw is a clean reference point. :contentReference[oaicite:1]{index=1}

That said, the cooking method changes water content, so numbers per cup can shift after roasting or air frying. Use nutrition data as a guide for trends, then season to taste with acids, spices, and a modest hand with salt.

Troubleshooting When Results Feel Off

If your sprouts don’t match the “crispy outside, tender inside” goal, the fix is usually one small change. Use this table like a quick diagnostic.

What You See	Why It Happens	Fix Next Batch
Pale sprouts, soft texture	Basket crowded, steam trapped	Cook in two rounds; single layer
Burnt outer leaves, hard centers	Temp too high for size	Drop to 360–375°F; cut larger ones
Dry, bitter taste	Cooked past browned into dry	Pull 2 minutes sooner; add oil
Cut sides stuck to basket	Not enough oil or early flip	Light oil coat; shake at halfway
Uneven browning	Mixed sizes, no mid-cook move	Sort sizes; shake once or twice
Frozen batch stays wet	Moisture still cooking off	Extend time; shake more often
Seasoning tastes flat	Salt too late or no acid	Salt before; finish with lemon

Simple Method You Can Repeat Every Time

Step 1: Prep

Trim ends. Remove loose leaves. Halve medium sprouts. Quarter any large ones so thickness matches the rest.

Step 2: Season

Toss with 1–2 teaspoons oil per pound, plus salt and pepper. Add garlic powder or smoked paprika if you want more depth.

Step 3: Cook

Preheat to 375°F (190°C). Cook 12–14 minutes for medium halved sprouts. Shake at 6–7 minutes. Check at 12 minutes, then push 1–4 minutes longer for deeper browning.

Step 4: Finish

Season right after cooking while they’re hot. Lemon, Parmesan, balsamic glaze, or chili flakes all work. Serve right away for the best crunch.

If you came here asking how long to cook brussels sprouts in an air fryer, the main win is matching time to size, then using doneness cues instead of riding the timer. Once you do that, the rest feels easy.