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Air-Fried Brussels Sprouts

Vegetarian
Gluten free

Brussels sprouts cooked in an air fryer until crisp and caramelised, then tossed in a warm brown butter glaze with garlic, honey and a touch of vinegar. The walnuts add crunch and the whole thing comes together in about 20 minutes. Good alongside roast chicken or a simple weeknight dinner.

An original recipe by Jamie, created in collaboration with AI. The drawing is AI too.

Time: 20 min
Effort: Low
Steps: 4

1 of the steps have a timer you can start with one tap.

Pencil drawing of Air-Fried Brussels Sprouts

Ingredients

4 to feed

330 g Brussels sprouts, trimmed and halved
15 g olive oil
2 g cornflour
1 g caster sugar
4 g flaky sea salt
2 g black pepper, freshly cracked
15 g butter
1 clove garlic, finely grated
3 g honey
5 ml red wine vinegar or lemon juice
30 g walnuts, roughly chopped
15 g fresh parsley, roughly chopped

Worked out from the ingredients as written. Packets vary, so check the labels if it matters to you.

How it goes

PrepTrim and halve the sprouts · Dry and coat the sprouts
CookAir fry the sprouts
FinishBrown-butter glaze

Method

Trim and halve the sprouts
Trim the base and peel off any tired outer leaves. Halve each sprout through the stem so it has a flat face — that's what browns. Collect any loose leaves and set aside; they'll cook into crisp, chip-like shards.
Dry and coat the sprouts
Pat the halves thoroughly dry — surface moisture is the enemy of crisping. In a bowl, whisk 2 g cornflour and 1 g sugar into 15 g olive oil to a smooth, loose slurry, then stir in 4 g salt and 2 g pepper. Add the sprouts and toss until every cut face is evenly slicked — no dry patches, no pooling.
Air fry the sprouts
Arrange the sprouts cut-side down in a single uncrowded layer — gaps let hot air circulate; crowding steams. Air fry at 200°C for 12–15 minutes, shaking at the 8-minute mark and tossing the loose leaves in then. Meanwhile, toast the 30 g walnuts in a dry frying pan over medium heat for 3–4 minutes until fragrant and one shade darker — this gives you far more control than the basket. Set aside. The sprouts are done when the cut faces are deeply bronzed, the edges crisp, and a knife slides through the thickest part with no resistance.
Brown-butter glaze
While the sprouts finish, melt 15 g butter in the (now empty) walnut pan over medium heat. Swirl for 60–90 seconds until it foams, then smells nutty and turns light amber — flecks on the base are good. Kill the heat, stir in the grated garlic and 3 g honey for 10 seconds (the residual heat is enough — don't let the garlic colour), then add 5 ml vinegar or lemon juice; it'll hiss and emulsify. Tip the hot sprouts and toasted walnuts straight into the pan and toss hard for 10–15 seconds so the glaze clings to every face. Taste and add a final pinch of flaky salt. Scatter with 15 g parsley and serve immediately.