Let’s address the elephant in the room: Brussels sprouts have a bad reputation. For generations, they were boiled until they turned an unappetizing grey-green, smelled like old gym socks, and tasted bitter and mushy. If that is your memory of this vegetable, I don’t blame you for scrolling past them in the grocery store.
But I am here to tell you that you have been lied to. Brussels sprouts are actually delicious—if you treat them right.
Welcome back to The Crispy Basket. Today, we are giving the humble sprout a gourmet makeover.
The air fryer is, without a doubt, the best way to cook Brussels sprouts. The high-speed convection heat caramelizes the natural sugars in the vegetable rapidly, creating those irresistible crispy, charred outer leaves (which we call “sprout chips”) while keeping the center tender but firm. We are taking it a step further by cooking them with bacon, so the bacon fat renders out and coats the sprouts as they crisp up.
Why You’ll Love This Recipe
- The Texture Transformation: Gone is the mush. We are aiming for deep browning and shatteringly crisp outer leaves.
- Bacon Magic: By chopping raw bacon and cooking it in the basket alongside the sprouts, we infuse every bite with smoky, salty flavor without needing extra pans.
- The Sweet & Salty Finish: A final drizzle of balsamic glaze cuts through the richness of the bacon and balances the slight bitterness of the sprouts.
“The Crispy Basket” Secret: The Halve & Shake
To get maximum crispiness, surface area is king. You cannot air fry a whole Brussels sprout and expect it to be good. It will burn on the outside before the middle is cooked.
Rule #1: Always cut them in half (or quarters if they are huge). Rule #2: Don’t discard the loose leaves that fall off when cutting! Those loose leaves will air fry into “chips” in about 3 minutes. They are the best part. Rule #3: Shake the basket. Brussels sprouts are round-ish. Shaking ensures they roll over and get charred on all sides, not just the top.
Ingredients Needed
- 1 lb Fresh Brussels Sprouts: Look for bright green, tight heads. Avoid yellowing leaves. Do not use frozen sprouts for this recipe—they contain too much water and will not crisp.
- 4 strips of Bacon: Regular cut works best (thick cut takes too long to crisp up).
- 2 Tbsp Olive Oil or Avocado Oil: You need enough oil to get into the layers of the leaves.
- 1/2 tsp Salt: Go easy on the salt initially, as the bacon is salty.
- 1/2 tsp Black Pepper.
- 1/2 tsp Garlic Powder: Powder is better than fresh minced garlic here, which tends to burn at high heat.
- 1 Tbsp Balsamic Glaze: Note: This is glaze (thick and syrupy), not vinegar (watery). You can find it near the vinegar in the store, or simmer vinegar until it reduces.
Step-by-Step Instructions
Step 1: Prep the Sprouts
Rinse the sprouts and pat them thoroughly dry. Water is the enemy of crispiness. Trim off the woody stem end. Slice each sprout in half vertically. If you have some monster-sized sprouts, cut them into quarters so they are roughly the same size as the smaller ones. Place them in a large mixing bowl. (Keep those loose leaves that fell off!).
Step 2: Prep the Bacon
Take your raw bacon strips and chop them into 1-inch pieces. Add the raw bacon pieces directly into the bowl with the sprouts.
Step 3: The Seasoning Toss
Drizzle the oil over the sprouts and bacon. Add the garlic powder, salt, and pepper. Toss everything together vigorously. You want the bacon pieces separated and the sprouts well-coated.
Step 4: The Air Fry
- Preheat your air fryer to 375°F (190°C) for 3 minutes.
- Dump the contents of the bowl into the air fryer basket. Spread it out into a single layer as much as possible.
- Air fry at 375°F for 12–15 minutes.
- The Shake: Shake the basket every 5 minutes. This is crucial. It redistributes the bacon fat and ensures even browning.
- Check at the 12-minute mark. You want the sprouts to be deep golden brown with some charred spots, and the bacon to be crispy.
Step 5: The Glaze
Remove the basket from the air fryer and dump the sprouts and bacon into a serving bowl. Immediately drizzle with the balsamic glaze while hot. Toss gently to combine. Serve immediately!
“The Crispy Basket” Pro-Tips
- Don’t Overcrowd: If you have a small air fryer, cook this in two batches. If the sprouts are piled on top of each other, they will steam and turn soft. They need room to breathe.
- Burnt vs. Charred: Brussels sprouts handle heat well. Don’t be scared if the outer leaves look very dark brown or black. That char equals flavor (sweetness), not burning.
- Make it Keto: If you are strictly Keto, skip the balsamic glaze or use a sugar-free balsamic reduction. The bacon and sprouts alone are delicious.
FAQ
Why are my sprouts bitter? Bitterness usually comes from undercooking or using old sprouts. Caramelization (browning) brings out the natural sugars, which counteracts the bitterness. Cook them longer!
Can I use turkey bacon? Yes, but turkey bacon has less fat. If using turkey bacon, you may need to add an extra tablespoon of oil to the sprouts to ensure they crisp up properly.
Enjoy the only way you’ll ever want to eat vegetables again!
