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Brussels Sprouts · Air Fryer Balsamic

Air Fryer Brussels Sprouts with Balsamic Honey Glaze

Halved sprouts air-fried until the outer leaves crackle and the centers turn tender, then tossed with a sweet-tart balsamic and honey glaze. Done in about 20 minutes.

New, no ratings yet0 reviewsby Simmerbee Kitchen

Prep
10 min
Cook
15 min
Total
25 min
Serves
4
Level
Easy
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Ingredients

  • 1 lb Brussels sprouts, trimmed and halved
  • 1 ½ tbsp olive oil
    Swaps for olive oil

    Instead of olive oil

    • Avocado oil or another neutral oil: The same amount. No olive flavor; avocado oil handles higher heat.
    • Butter: The same amount. Richer and nutty when browned.
    • A neutral oil + more seasoning: The same amount. Dressings lose the fruity, peppery note; a little extra lemon, garlic or mustard makes up for it.

    More for olive oil

  • ½ tsp kosher salt
    Swaps for kosher salt

    Instead of salt

    • Table salt or fine sea salt: About half as much as Diamond Crystal kosher, about ¾ as much as Morton kosher. The same saltiness when measured this way.
    • Salt by weight: 1 tsp is about 6 grams of table salt, 5 grams of Morton kosher, 3 grams of Diamond Crystal kosher. The most reliable way to swap, especially in baking and brines.

    More for salt

  • ¼ tsp black pepper
  • 1 ½ tbsp balsamic vinegar
    Swaps for balsamic vinegar

    Instead of vinegar

    • Red wine vinegar + a little sugar: 1 tbsp red wine vinegar + ½ tsp sugar or honey for each 1 tbsp balsamic. Thinner and sharper; a decent stand-in for cooking, not for drizzling.
    • Lemon or lime juice: The same amount. Fresh citrus flavor instead of vinegar's bite.

    More for vinegar

  • 2 tsp honey
    Swaps for honey

    Instead of honey

    • Maple syrup: The same amount. Thinner, with a maple flavor; a little less sweet.
    • Agave syrup: A little less (about ¾ the amount). Sweeter and very neutral; thinner.
    • Light corn syrup or golden syrup: The same amount. Less sweet and neutral (golden syrup tastes buttery).

    More for honey

    Don't give honey, even baked into food, to babies under 1 year old.

Missing something? Tap Swaps next to an ingredient, or see all substitutions.

Steps

  1. Heat the air fryer to 375°F.
    375°F⏱ Preheat: 3 min
  2. Toss the sprouts with the oil, salt and pepper in a bowl until every cut side is coated.
  3. Spread the sprouts in the basket, cut sides down as much as you can, and air-fry, shaking the basket halfway, until
    browned (how to brown) Brown Cook food in a hot pan until its surface turns brown, which adds rich, roasted flavor. 1. Pat the food dry; for ground meat, let the pan get hot first.2. Add a little oil and spread the food in one layer.3. Leave it alone for a few minutes so the bottom browns, then turn or break it up.4. Work in batches if it won't fit in one layer.5. Pour off extra fat if the recipe says to. Done when: Most surfaces are brown, not gray, and the bottom of the pan has browned bits (they are flavor, not burn). Safety: Hot oil spatters: dry the food first, lay it in the pan moving away from you, and keep a lid nearby. Never put water on an oil fire; slide the lid over it and turn off the heat. Browned outside doesn't mean cooked inside: ground beef needs 160°F, poultry 165°F.How to brown meat and vegetables: mistakes to avoid
    and tender when poked with a knife.
    375°F⏱ Air-fry: 12 min
  4. Stir the balsamic vinegar and honey together in the same bowl.
  5. Tip the hot sprouts into the bowl, toss them in the glaze and serve right away.

Tap an underlined word for how to do it, or see all techniques.

Tips

  • Pick sprouts about the same size so they cook evenly; quarter any big ones.
  • The loose leaves that fall off turn into crisp chips. Leave them in the basket.

Storage

Refrigerate up to 4 days. Reheat in the air fryer at 375°F for 3 minutes to crisp them again.

How long leftovers keep, and freezing and reheating: leftovers and storage.

Quick answers

What can I swap?
  • Instead of olive oil: Avocado oil or another neutral oil, the same amount.
  • Instead of vinegar: Red wine vinegar + a little sugar.

Answered from this recipe's own storage, make-ahead and swap notes.

Estimated nutrition per serving

Calories
110
Protein
4 g
Carbohydrates
14 g
Fiber
4 g
Sugars
6 g
Fat
5 g
Saturated fat
1 g
Sodium
250 mg

Whole recipe, 4 servings: about 440 calories.

Estimate from USDA FoodData Central; not medical or dietary advice. Based on 6 of 6 ingredients.

How we estimate

We add up USDA FoodData Central values for each measured ingredient as written and divide by the recipe's 4 servings, so changing the servings or units here doesn't change a serving. Brands, swaps, trimming and cooking all change the real numbers.

Estimated cost

About $1.10 a serving

About $4.40 for the recipe as written (4 servings).

Estimate; prices vary by store and region. U.S. average prices for September 2026 from USDA ERS Purchase to Plate prices updated with the BLS Consumer Price Index. Priced: 3 of 6 ingredients, 95% by weight.

How we estimate

Each measured ingredient is weighed as in the nutrition estimate and priced at the U.S. average: BLS's average price where BLS publishes one, else USDA ERS's Purchase to Plate price for 2017-18 raised to September 2026 with the CPI for that food group. Whole packages, store brands, sales and regions all change the real cost: treat it as a ballpark.

  • Brussels sprouts $3.90 ERS
  • olive oil $0.30 ERS
  • honey $0.20 ERS

Not priced (no official average price we can match, so not in the total): kosher salt, black pepper, balsamic vinegar.

More dishes for less: cheap eats.

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Cleanup score 4/5 (easy cleanup): 2 things to wash, air fryer basket, mixing bowl.

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