American
Air Fryer Bacon Brussels Sprouts
Halved Brussels sprouts roast in a single layer with chopped bacon until the edges char and the centers soften. A quick maple vinegar finish makes them holiday-ready.
- Prep
- 15 min
- Cook
- 18 min
- Total
- 33 min
- Servings
- 4
- Difficulty
- Easy
Photo: Wheeler Cowperthwaite (CC BY). Source
Why you’ll love it
- Air fryer browns sprouts faster than a crowded oven sheet.
- Bacon drippings season the vegetables in the basket.
- Small batch fits weeknight holidays or overflow oven days.
- Maple-vinegar toss brightens the rich bacon.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
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Instructions
- 1
Toss Brussels sprouts with olive oil, salt, and pepper.
- 2
Place sprouts cut-side down in a single layer in the air-fryer basket. Scatter chopped bacon over the top without stacking sprouts.
- 3
Air fry at 375°F for 12 minutes.
- 4
Shake the basket and air fry 5 to 6 more minutes until sprouts are browned and bacon is crisp.
- 5
Stir maple syrup, vinegar, and red pepper flakes in a bowl, toss with the hot sprouts, and serve.
Pro tips
- Work in two batches if your basket cannot hold a single layer.
- Very large sprouts should be quartered so they cook through.
- Pat sprouts dry after washing so they crisp instead of steam.
Easy substitutions
- bacon
- turkey bacon
- maple syrup
- honey
- apple cider vinegar
- lemon juice
Storage and reheating
Storage
Refrigerate in a sealed container up to 3 days.
Reheating
Air fry at 350°F for 3 to 4 minutes to re-crisp.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 180
- Protein
- 8 g
- Carbs
- 14 g
- Fat
- 11 g
- Fiber
- 5 g
Budget friendly · Air Fryer
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From the kitchen
Kitchen tools we love
Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.
A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
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