A bag of Brussels sprouts often holds everything from marbles to golf balls. A minute spent cutting them to roughly the same thickness makes more difference at dinner than another minute on the timer. Leave a little stalk on each piece so the leaves stay together.
For two side portions, toss 300g of trimmed, halved fresh sprouts with oil, salt and pepper. Air fry in a single layer at 200°C for roughly 12–15 minutes, shaking halfway. Check the thickest sprout before adding lemon.
Ingredients for two
- 300g fresh Brussels sprouts
- 2 tsp olive oil
- A pinch of fine salt
- Freshly ground black pepper
- 2 lemon wedges
Cut through the stalk
Wash the sprouts and pat them dry. Take a thin slice off each dry stalk end and peel away any yellow leaves. Halve the sprouts from top to bottom, cutting the largest into quarters. Toss in a bowl with the oil, salt and a few turns of black pepper.
Roast until the middle is tender
Set the air fryer to 200°C and preheat if your model calls for it. Spread the sprouts across the basket in one layer. If they sit on top of one another, cook in two batches. Shake after 6–7 minutes, then check at 12 minutes. Slip a small knife into the stalk end of the thickest piece. If it meets resistance, give it another couple of minutes and check again.
Add the lemon at the table
Tip the sprouts onto a shallow serving plate, including the browned leaves from the bottom of the basket. Squeeze a lemon wedge over them just before eating. Serve the other wedge alongside so anyone who likes a sharper finish can add more.
Air fryers vary in power and basket design. Use these timings as a starting point and follow your manufacturer’s instructions where they differ.
Frequently asked questions
Why are the leaves dark while the middle is still hard?
Check whether the largest pieces are closer to whole sprouts than bite-sized halves. Take out any pieces that are tender, halve the thick pieces again and return them to the drawer for a short spell at 180°C.
Can I trim the sprouts ahead of dinner?
Yes. Keep the trimmed sprouts covered in the fridge. Pat the cut surfaces dry before you add the oil, and leave the lemon until serving so the crisp leaves keep their texture.
Sources and further reading
Safety, appliance and recipe guidance was checked against the following sources. Always follow the instructions for your own model.
