Air-Fryer Brussels Sprouts With Garlic, Balsamic and Soy

By Melissa Clark

Updated Jan. 22, 2025

Air-Fryer Brussels Sprouts With Garlic, Balsamic and Soy
David Malosh for The New York Times. Food Stylist: Simon Andrews.
Total Time
20 minutes
Rating
5(3,016)
Comments
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Brussels sprouts are quite possibly the best vegetable you can make in an air fryer; the leaves turn brittle and delightfully crunchy. Here they are paired with slivers of garlic, which turn into pungent golden chips as they fry. Then the whole thing is dressed with a mix of balsamic vinegar that’s been simmered until thickened, then seasoned with lime juice for freshness and soy sauce for complexity. Serve this as a side dish, or as snack with drinks; just make sure to have plenty of napkins on hand.

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Ingredients

Yield:3 to 4 servings
  • 1pound brussels sprouts
  • 3tablespoons extra-virgin olive oil
  • ¼teaspoon kosher salt
  • 2garlic cloves, thinly sliced
  • ¼cup balsamic vinegar
  • 1teaspoon fresh lime juice, plus more for serving
  • ½teaspoon soy sauce
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

155 calories; 10 grams fat; 1 gram saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 13 grams carbohydrates; 4 grams dietary fiber; 5 grams sugars; 4 grams protein; 187 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Trim the brussels sprouts and cut in halves through the stems. (Cut larger ones in quarters.) Heat air fryer to 400 degrees, if preheating is necessary.

    Image of brussels sprouts being trimmed and cut for making Air-Fryer Brussels Sprouts With Garlic, Balsamic and Soy.
  2. Step 2

    Place brussels sprouts in the air fryer basket; drizzle with 1 tablespoon oil and the salt. Fry for 15 minutes, shaking basket or stirring the sprouts halfway through.

    Image of brussels sprouts tossed with olive oil and salt for making Air-Fryer Brussels Sprouts With Garlic, Balsamic and Soy.
  3. Step 3

    Sprinkle sprouts with garlic. Continue to fry until the garlic is golden brown, another 2 to 4 minutes.

    Image of cooked brussels sprouts and garlic in the basket of an air-fryer for making Air-Fryer Brussels Sprouts With Garlic, Balsamic and Soy.
  4. Step 4

    Meanwhile, in a small saucepan, bring balsamic vinegar to a simmer. Continue to simmer until thickened and starting to look syrupy, adjusting heat as necessary to prevent burning, 2 to 3 minutes. (Keep a close eye on it; it will go from reduced to burned very quickly.) Remove from heat and whisk in 2 tablespoons oil, the lime juice and the soy sauce.

    Image of a spoon with thickened balsamic vinegar over a saucepan for making Air-Fryer Brussels Sprouts With Garlic, Balsamic and Soy
  5. Step 5

    Transfer brussels sprouts to a serving platter and drizzle with balsamic dressing. Squeeze more lime juice on top to taste.

    Image of finished brussels sprouts on a bowl for making Air-Fryer Brussels Sprouts With Garlic, Balsamic and Soy

Ratings

5 out of 5
3,016 user ratings
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Comments

Jen

I have been doing the air-fryer Brussels sprouts for a while, and I find that blanching them first keeps them from drying out and getting hard. They still get plenty brown and crispy!

Cassidy

After reading the comments, to avoid the too dry and hard results: -Quartered the brussels and let them soak for a few (like 10) minutes in cold water (also did not dry them, just drain the water then continue with recipe); -Roasted at 360 for 10 min, added the sliced garlic and roasted another 2 min. Also shake the fryer basket at least twice while roasting. -Used pomegranate balsamic for an extra zing, skipping lime and soy sauce. Perfect.

Jan Klincewicz

We get great results parboiling sprouts and roasting them in a toaster oven wrapped in buttered parchment. They OOZE sugars and caramelize.

eliza383

I believe the problem lies in the size of the Brussels sprouts. Mine were rather large so I quartered them as suggested, and after 10 minutes on 400 they were mostly still green

Jessica

This was great! Easy to make, good texture, nice taste. Didn't love the aftertaste as it was strong, but would still make this again and recommend it to all as worth trying

Cass

Absolutely delicious!! I love the lime juice and reduced balsamic sauce. I make this dish with a small side of sautéed mushrooms and bacon bits.

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