Welcome to your next healthy favorite. These Brussels sprouts are air-fried until crisp and flavorful, with a hint of garlic and salt. The accompanying Buffalo-Ranch dipping sauce is a perfect match. Below you’ll also find practical tips to help you get maximum crispiness.
Four core ingredients and about 20 minutes are all you need for prep and cooking.
Jump to Recipe
As fall arrives, gatherings, game-day snacks, and Oktoberfest-style parties bring appetizers to the front of the menu. Simple, flavor-forward starters like crispy roasted chickpeas or a quick red pepper aioli are great choices. These Air Fryer Brussels Sprouts shine as either a crowd-pleasing appetizer or a tasty side. Serve them with the Buffalo-Ranch dipping sauce from the recipe card, or try a curry-yogurt dip if you prefer a milder, tangy contrast.
Air fryers are especially good at producing a deep, even crispness on vegetables that can be difficult to achieve in a conventional oven. If you enjoy quick roasted vegetables, try pairing these sprouts with other air-fried favorites for a full spread.
Why you’ll love this recipe
- Minimal ingredients: just Brussels sprouts, garlic, olive oil and salt for the sprouts, plus equal parts ranch and buffalo sauce for the dip.
- Fast: the sprouts cook in about 15 minutes in the air fryer.
- Versatile: serve as an appetizer for a party or as a side for weeknight dinner.
- Nutritious: Brussels sprouts are a healthy vegetable packed with nutrients.
- Kid-friendly: the crispy texture and flavorful dip make them appealing to younger eaters.
- Seasonal: warm bites are especially welcome during cool-weather gatherings.
Freaky Friday
Freaky Friday is a blog hop in which food bloggers swap sites and each prepare a recipe from another participant’s blog. It’s a fun way to discover new recipes and share favorites. The Brussels sprouts recipe featured here was adapted from a recipe originally shared by Take Two Tapas.
Take Two Tapas
Take Two Tapas focuses on small plates and party-friendly recipes. Many of the dishes are easy to adapt to vegetarian or vegan diets. The original recipe inspired this simple, crisp air-fryer version that works well for gatherings or a speedy weeknight side.
Ingredients + Notes
- Brussels sprouts — trim and halve for best results.
- Garlic — use fresh minced garlic or a prepared garlic paste.
- Extra virgin olive oil — just enough to coat the sprouts.
- Salt — celery salt or kosher salt both work well.
- Ranch dressing — use your favorite brand or a plant-based version to keep it vegan.
- Buffalo hot sauce — choose medium heat for balance, or adjust to your taste.
Recommended Equipment
- Air fryer
- Sharp chef’s knife
- Cutting board
- Mixing bowl
- Whisk or fork (for the dip)
- Tongs, preferably rubber-coated
Instructions Overview with Tips
Full recipe details follow in the recipe card below. Here’s a concise walkthrough and the essential tips to achieve a crispy outside and tender inside.
Step 1
Prep the sprouts and garlic. Halve the sprouts with a sharp knife. Mince fresh garlic or use garlic paste for convenience.
Step 2
Toss with oil and salt. In a medium-large bowl, combine sprouts, minced garlic, olive oil and salt, tossing to coat evenly.
Step 3
Air fry. Spread the sprouts in the air fryer basket without crowding. Air fry at a high temperature for about 15 minutes, tossing every 5 minutes so they brown and crisp on all sides.
Step 4
Make the dip. Stir equal parts ranch dressing and buffalo hot sauce together until smooth.
Step 5
Serve warm. These are best right out of the air fryer; they will lose crispness as they cool.
Tips to get the Brussels sprouts crispy
- Use an air fryer for faster, more consistent crisping compared to a conventional oven.
- Don’t overcrowd the basket — air circulation is key.
- Toss the sprouts every 5 minutes to expose all sides to hot air. Start with the cut sides down, then rotate as they brown.
- Serve immediately for peak texture; at room temperature they remain tasty but lose their crunch.
- Halved sprouts tend to crisp better than quarters; adjust size based on your texture preference.
Tips for tender Brussels sprouts
If you prefer sprouts softer than al dente, pre-soak them in water for 10–15 minutes or microwave briefly (3–5 minutes) before drying thoroughly and tossing with oil and garlic. Ensuring the surface is dry before air frying improves browning.
Possible variations
- Balsamic: Add a drizzle of balsamic vinegar when tossing or right after they come from the fryer for a sweet-acid contrast.
- Maple: Lightly baste with a touch of maple syrup during the last turn for a sticky-sweet glaze.
- Cheese: Finish with a sprinkle of grated Parmesan or another hard cheese for a savory finish.
- Salt swap: Celery salt offers a slightly different savory note compared with kosher salt.
Make it vegan
Choose a plant-based ranch dressing to keep the dipping sauce vegan while preserving the creamy, tangy profile that complements the spicy buffalo sauce.
FAQ
Should I buy Brussels sprouts on the stalk?
Buying sprouts attached to the stalk is a good sign of freshness and can mean better flavor and texture. Either way, pick firm, compact sprouts with bright green color.
Can I make these ahead?
They’re best fresh, but you can re-crisp leftovers in the air fryer for about 5 minutes before serving.
How should I store them?
Refrigerate in an airtight container for up to 4–5 days. Reheat briefly in the air fryer to refresh the texture.
Can I freeze them?
Freezing is not recommended; the texture often becomes soggy after thawing and is difficult to restore to crispiness.
More Brussels sprout dishes you might like
Warm Brussels Sprouts Salad with Caramelized Onions
Brussels Sprouts Crispy Chips with Nutritional Yeast
Brussels Sprouts Gratin with Quinoa
Balsamic Brussels Sprouts with Eggs
What Did Everyone Else Make?
This recipe was part of a fall-themed blog hop. Many creative recipes were shared by participating bloggers, ranging from soups and desserts to small plates and drinks—perfect inspiration for seasonal entertaining.
Air Fryer Brussels Sprouts with Buffalo-Ranch Dip
Ingredients
For the Brussels Sprouts
- 1–1.5 pounds Brussels sprouts, trimmed and halved
- 2–3 garlic cloves, minced (or garlic paste)
- 2 tablespoons extra virgin olive oil
- Salt to taste (kosher or celery salt recommended)
For the Buffalo-Ranch Dip
- 1/2 cup ranch dressing (use plant-based ranch to make vegan)
- 1/2 cup buffalo hot sauce (adjust to taste)
Instructions
- Preheat the air fryer to 375–400°F (190–200°C). Halve the Brussels sprouts and pat them dry.
- In a bowl, toss the sprouts with minced garlic, olive oil and salt until evenly coated.
- Arrange sprouts in a single layer in the air fryer basket. Cook for about 15 minutes, shaking or using tongs to turn them every 5 minutes so they brown evenly.
- While the sprouts cook, stir together equal parts ranch and buffalo sauce in a small bowl to make the dipping sauce. Taste and adjust the balance of heat and creaminess to your preference.
- Serve the Brussels sprouts hot with the Buffalo-Ranch dip on the side. Leftovers can be refrigerated and re-crisped briefly in the air fryer before serving.