Ingredients
Method
- Trim the ends off the Brussels sprouts and cut into quarters and place them in a large mixing bowl.
- Add olive oil, minced garlic, salt, pepper, and garlic powder to the sprouts and toss until evenly combined.
- Place the sprouts in your air fryer basket and cook at 375F for 5 minutes. Stir or shake the sprouts, and continue cooking for another 5 minutes. Stir or shake the sprouts. Add the pine nuts and lemon juice and cook 1-2 minutes longer (or until they're the perfect crisp for you).
- Transfer the sprouts to a serving dish and toss with grated Parmesan cheese.
- Store any leftovers in an airtight container in the refrigerator for up to 1 week. For best results, reheat on a baking sheet in the oven at 350F or in the air fryer.
Nutrition
Notes
Ingredient Swap: I love using walnuts or sliced almonds when I don't have pine nuts on hand, they toast up just as nicely in the air fryer's final minutes.
Storage Tip: These keep their texture best when stored in a shallow container, not stacked too high, and reheated in the air fryer for a few minutes to bring back the crisp.
Make-
Ahead Trick: You can trim and quarter the sprouts a day ahead, storing them in a bowl of cold water in the fridge to keep them fresh and firm.
Common Mistake: Don't skip shaking the basket.
I learned the hard way that uneven cooking happens fast, so a good shake or stir halfway through is non-negotiable for perfect browning.
Serving Suggestion: I often finish these with an extra squeeze of lemon right at the table.
The bright acidity cuts through the richness of the Parmesan beautifully.
Equipment Note: If you're making a larger batch than your air fryer can handle, cook in single layers.
Crowding the basket will steam the sprouts instead of roasting them.
Personal Touch: For an extra flavor boost, I sometimes toss the hot sprouts with the Parmesan and let it melt for a minute before serving.
It creates lovely little cheesy bits.