Crispy Bacon Brussels Sprouts
Blistered, caramelized sprouts with smoky bacon — 15 minutes flat.
Method · 9 steps
- 1
Preheat the air fryer to 380°F for 3 minutes.
- 2
In a large bowl, toss halved Brussels sprouts with avocado oil, salt, pepper, and garlic powder. Add diced bacon and toss again — the bacon fat will baste the sprouts as they cook.
- 3
Spread sprouts in a single layer in the preheated basket, CUT SIDE DOWN as much as possible (this is where the caramelization happens).
- 4
Air fry at 380°F for 8 minutes.
- 5
Shake the basket vigorously and redistribute so tops and bottoms swap. Air fry at 380°F for 5 more minutes.
- 6
Crank temperature to 400°F and air fry 2 more minutes — this final blast crisps the outer leaves into chips.
- 7
Sprouts are done when cut sides are deep mahogany and outer leaves are shatter-crisp. If any are still green on the cut side, add 2 more minutes.
- 8
Transfer to a serving bowl. Whisk balsamic and maple together, drizzle over sprouts, and toss.
- 9
Top with parmesan and red pepper flakes. Serve immediately.
Chef's notes
- →Cut side down in the basket = caramelized, nutty bottoms. Don't skip the arrangement.
- →Don't toss with balsamic before cooking — the sugar will burn in the air fryer. Dress AFTER.
- →If sprouts are larger than a golf ball, quarter them instead of halving so they cook evenly.
Storage
Fridge 3 days. Reheat at 380°F for 4 minutes to re-crisp — microwave makes them limp.
