AirFryerCookbook

Air Fryer Balsamic Brussels Sprouts (Vegan, Gluten-Free)

Crisp-edged Brussels sprouts glazed in reduced balsamic — a fast, whole-food side that's vegan, gluten-free, and good enough to convert a skeptic.

Prep
10m
Cook
16m
Total
26m
Serves
4
Level
Easy
Temp
380°F
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By Air Fryer Cookbook Team · May 4, 2026

Air Fryer Balsamic Brussels Sprouts (Vegan, Gluten-Free)
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Somewhere along the way the Brussels sprout went from punchline to darling, and the reason is almost entirely technique: people stopped boiling them into gray, sulfurous mush and started giving them hard, dry heat until the cut faces caramelize and the loose leaves go crisp. Pair that with balsamic — the dark, syrupy vinegar that northern Italian cooks have used to finish roasted vegetables for generations — and you've got a side that does the quiet work of converting skeptics. The sprout itself carries a Belgian name and a long European table history; the glaze is pure Modena.

This is whole-food cooking with nothing to apologize for: sprouts, good oil, salt, vinegar, a touch of maple to round the acid. No manifesto required. The honest tradeoff against a hot oven is small — a sheet pan can roast a bigger batch at once — but the air fryer gets you crisper edges, faster, with less oil, which is exactly why it's earned a permanent spot for weeknight vegetables. Two things matter: lay the sprouts cut-side down so those faces brown, and add the glaze off the heat at the end. Balsamic burns fast and bitter if it cooks too long in the basket.

Lay them cut-side down in a single uncrowded layer; piled-up sprouts steam pale instead of caramelizing.

The Recipe

Air Fryer Balsamic Brussels Sprouts (Vegan, Gluten-Free)

26m · Serves 4 · Easy · Cosori 5.8qt

Free from Gluten · Dairy · Tree nuts · Egg · Soy · Sesame · Peanuts · Fish · ShellfishAllergen info →

Ingredients

Serves
4
  • 1½ lbBrussels sprouts — trimmed and halved — organic if you can
  • 1½ tbspolive oil — extra-virgin
  • ½ tspfine sea salt
  • ¼ tspblack pepper
  • 3 tbspbalsamic vinegar
  • 1 tspmaple syrup — or honey if not vegan
  • 1 clovegarlic — grated

Method

  1. 01

    Trim and halve the sprouts, keeping the loose outer leaves — they crisp into little chips. Toss everything with the olive oil, salt, and pepper until evenly coated.

  2. 02

    Arrange cut-side down in a single layer and air fry at 380°F for 16 minutes, shaking at 9, until the cut faces are deep brown and the edges are crisp and lacy.

  3. 03

    While they cook, simmer the balsamic, maple syrup, and garlic in a small pan for 2-3 minutes until it thickens to a loose syrup that coats the back of a spoon.

  4. 04

    Tip the hot sprouts into a bowl and toss with the balsamic glaze off the heat, so it clings instead of scorching. Serve warm.

Nutrition · per serving

120 cal / 4g protein / 6g fat / 15g carbs

Estimated. Values vary by brand and portion.

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Good to know

Common questions

How long do you cook Brussels sprouts in the air fryer and at what temperature?
Air fry halved Brussels sprouts at 380°F for 16 minutes, shaking the basket at the 9-minute mark. They're done when the cut faces are deep brown and the loose edges have gone crisp and lacy.
Why are my air fryer Brussels sprouts soggy instead of crispy?
Crowding is almost always the culprit. Piled-up sprouts steam pale instead of caramelizing, so lay them cut-side down in a single uncrowded layer and they'll brown properly at 380°F.
Should you put Brussels sprouts cut-side down in the air fryer?
Yes. Laying them cut-side down puts the flat faces against the hot basket so they caramelize deep brown. It's the single biggest move for good color and flavor in this recipe.
When do you add the balsamic glaze to air fryer Brussels sprouts?
Add it off the heat at the very end, tossing the hot sprouts with the glaze in a bowl. Balsamic burns fast and turns bitter if it cooks in the basket, so keep it out until serving.

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