I never expected Brussels sprouts this glossy, crisp, and sticky-sweet to vanish faster than fries, but this honey balsamic air fryer version steals the whole dinner.

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I’m obsessed with these Honey Balsamic Glazed Air Fried Brussels Sprouts because they hit that sweet, tangy, crispy thing I always want but rarely get from a vegetable. I love how Brussels sprouts turn deeply browned and snacky in the air fryer, then get glossy with honey in the best sticky little way.

And those crispy outer leaves? I pick them off the tray before dinner even starts.

No shame. But the real reason I keep making them is the balance: a little sharp, a little sweet, a little charred, and totally addictive.

Vegetable side dish, but make it craveable.

Ingredients

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Brussels sprouts get crispy outside, tender inside, and honestly feel pretty wholesome.
Olive oil helps them brown up nicely without tasting greasy or heavy.
Kosher salt wakes everything up, because bland sprouts are just sad.
Black pepper adds a tiny bite that keeps the sweetness in check.
Garlic powder brings that cozy, savory thing you’ll want in every bite.
Balsamic vinegar makes the glaze tangy, glossy, and a little fancy.
Honey adds sticky sweetness, so the edges caramelize beautifully.
Dijon mustard gives the glaze a sharp little kick.
Basically, balance.
Red pepper flakes add heat if you like things slightly spicy.
Water loosens the glaze when it’s too thick.
Plus, no clumps.

Ingredient Quantities

1 pound Brussels sprouts, trimmed and halved

1 1/2 tablespoons extra virgin olive oil

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/2 teaspoon garlic powder

2 tablespoons good quality balsamic vinegar

1 tablespoon honey

1 teaspoon Dijon mustard

1/4 teaspoon red pepper flakes (optional)

1 tablespoon water (to thin the glaze if needed)

How to Make this

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1. Preheat the air fryer to 375°F (190°C).

2. Trim the Brussels sprouts and slice them in half through the stem.

3. In a large bowl toss the halved sprouts with 1 1/2 tablespoons extra virgin olive oil, 1/2 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper, and 1/2 teaspoon garlic powder until evenly coated.

4. Arrange the sprouts in a single layer in the air fryer basket in a single layer; cook in batches if needed to avoid overcrowding.

5. Air fry for 10 to 14 minutes, shaking the basket or stirring the sprouts every 4 to 5 minutes, until the edges are deeply browned and the centers are tender.

6. While the sprouts cook, whisk together 2 tablespoons good quality balsamic vinegar, 1 tablespoon honey, 1 teaspoon Dijon mustard, and 1/4 teaspoon red pepper flakes in a small saucepan; warm over low heat just until the honey melts and the mixture is glossy. If the glaze is too thick, stir in up to 1 tablespoon water to thin.

7. Transfer the hot Brussels sprouts to a bowl, pour the warm balsamic honey glaze over them, and toss gently to coat evenly.

8. Taste and adjust seasoning with a pinch more salt or pepper if needed, then serve immediately.

Equipment Needed

1. Air fryer with basket
2. Large mixing bowl
3. Chef knife
4. Cutting board
5. Measuring spoons
6. Small saucepan
7. Whisk
8. Tongs or a heatproof spatula
9. Serving bowl

FAQ

Q: How do I prevent the Brussels sprouts from becoming soggy in the air fryer? A: Dry the sprouts thoroughly after washing, toss with the oil and seasonings so they are evenly coated, and avoid overcrowding the basket so hot air can circulate. Cook in a single layer or in batches.

Q: What air fryer temperature and time work best? A: Air fry at 375°F for 12 to 16 minutes, shaking or stirring halfway through, until edges are crisp and centers are tender. Smaller sprouts finish faster, larger ones need more time.

Q: Can I make the balsamic honey glaze ahead of time? A: Yes. Whisk the balsamic, honey, Dijon, red pepper flakes and water together and store in the fridge for up to 5 days. Warm slightly before using if it has thickened.

Q: How do I get the glaze to evenly coat the sprouts without becoming sticky? A: Toss the hot cooked sprouts with the glaze immediately so they pick up the sauce while still warm. If the glaze is too thick, thin with a teaspoon or two of water so it coats rather than clumps.

Q: Can I substitute ingredients for dietary needs? A: Yes. Use maple syrup or agave instead of honey for vegan, coconut aminos instead of balsamic for a different profile, and omit the Dijon if needed. Adjust seasoning to taste.

Q: How do I reheat leftovers without losing crispness? A: Reheat in the air fryer at 350°F for 3 to 5 minutes until warmed and crisp. Avoid microwaving which makes them soggy.

Honey Balsamic Glazed Air Fried Brussels Sprouts Recipe Substitutions and Variations

Extra virgin olive oil: avocado oil, grapeseed oil, or melted coconut oil for a hint of sweetness
Balsamic vinegar: red wine vinegar with a pinch of sugar, sherry vinegar, or a reduced balsamic glaze
Honey: maple syrup, agave nectar, or brown sugar dissolved in a little hot water
Dijon mustard: whole grain mustard, yellow mustard mixed with a touch of honey, or 1/2 teaspoon prepared mustard powder rehydrated with water

Pro Tips

1. Give the sprouts room to breathe in the basket. Crowding causes steaming instead of browning, so cook in batches if the basket looks full; a single layer with the cut side down when possible yields the best caramelized edges.

2. Keep a close eye on timing and shake more often toward the end. Every 3 to 4 minutes in the last half of cooking helps create even browning and prevents any pieces from burning while others are still firm.

3. Warm the glaze gently and add water one teaspoon at a time if needed. You want a glossy, pourable consistency that clings to the sprouts without becoming syrupy or runny.

4. Balance texture by testing for tenderness, not just color. Deeply browned edges are great, but the centers should still give slightly when pierced; if the exterior is dark but the inside is underdone, lower the temperature and add a couple extra minutes.

5. Finish with a contrasting element. A sprinkle of toasted nuts, a squeeze of fresh lemon, or a few shavings of sharp cheese just before serving brightens the dish and adds a welcome crunch or creaminess.

Honey Balsamic Glazed Air Fried Brussels Sprouts Recipe

Recipe by Sammy Hunter

0.0 from 0 votes

I never expected Brussels sprouts this glossy, crisp, and sticky-sweet to vanish faster than fries, but this honey balsamic air fryer version steals the whole dinner.

Servings

servings

Calories

125

kcal

Equipment: 1. Air fryer with basket
2. Large mixing bowl
3. Chef knife
4. Cutting board
5. Measuring spoons
6. Small saucepan
7. Whisk
8. Tongs or a heatproof spatula
9. Serving bowl

Ingredients

1 pound Brussels sprouts, trimmed and halved
1 1/2 tablespoons extra virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon garlic powder
2 tablespoons good quality balsamic vinegar
1 tablespoon honey
1 teaspoon Dijon mustard
1/4 teaspoon red pepper flakes (optional)
1 tablespoon water (to thin the glaze if needed)

Directions

Preheat the air fryer to 375°F (190°C).
Trim the Brussels sprouts and slice them in half through the stem.
In a large bowl toss the halved sprouts with 1 1/2 tablespoons extra virgin olive oil, 1/2 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper, and 1/2 teaspoon garlic powder until evenly coated.
Arrange the sprouts in a single layer in the air fryer basket in a single layer; cook in batches if needed to avoid overcrowding.
Air fry for 10 to 14 minutes, shaking the basket or stirring the sprouts every 4 to 5 minutes, until the edges are deeply browned and the centers are tender.
While the sprouts cook, whisk together 2 tablespoons good quality balsamic vinegar, 1 tablespoon honey, 1 teaspoon Dijon mustard, and 1/4 teaspoon red pepper flakes in a small saucepan; warm over low heat just until the honey melts and the mixture is glossy. If the glaze is too thick, stir in up to 1 tablespoon water to thin.
Transfer the hot Brussels sprouts to a bowl, pour the warm balsamic honey glaze over them, and toss gently to coat evenly.
Taste and adjust seasoning with a pinch more salt or pepper if needed, then serve immediately.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.