Air Fryer Brussels Sprouts With Homemade Aioli

My air fryer has helped me create some of the best recipes, including my delicious, crispy air fryer Brussels sprouts. This cooking method and recipe are a go-to of mine for a no-mess, healthy, and delicious way to cook one of my family’s favorite veggies. 

Plus, by using the air fryer, I get that perfectly crunchy exterior that everyone loves. My husband used to complain about soggy Brussels sprouts, but I haven’t heard anything about that in a long time. (Cue my very pleased smile.)

I’ve also developed the best dipping sauce to add a little extra culinary flare to this dish: a homemade, creamy, limey, slightly spicy aioli.

Ingredients To Make Air Fryer Brussels Sprouts

While this recipe doesn’t require a ton of ingredients, here’s what I use to make this recipe:

Brussels Sprouts

• Brussels sprouts: I use 1 pound of Brussels sprouts; I try and look for fresh, small to medium-size Brussels, as they tend to have better flavor. That being said, if I can’t find that exact size, I’ll use larger Brussels sprouts and just cut them into quarters.
• Oil: I use either avocado oil or extra virgin olive oil.
• Salt: I prefer to use coarse sea salt, but have used kosher salt when I’ve been in a pinch.

Chipotle-Lime Aioli

• Mayonnaise: I use regular mayonnaise or avocado oil mayo from Primal Kitchen to make my aioli. However, when I need to make this recipe egg-free or vegan, I’ll use a vegan mayo, such as Primal Kitchen’s vegan mayonnaise.
• Lime: I will use both the zest and juice from 1/2 of a fresh lime.
• Garlic: I’ll use 1 teaspoon (approximately 1 clove) of minced garlic.
• Chipotle powder: I incorporate chipotle powder into my recipe so that I can get that spicy-smoky flavor, without needing to open a whole can of chipotle peppers. That being said, I have some friends and family members who don’t love foods high in heat. In that case, I simply opt for smoked paprika in place of the chipotle powder. 

Find the ingredient list with exact measurements in the recipe card below.

Are These Actually Crispy?

When I cook Brussels sprouts in the air fryer, I’m able to get that restaurant-quality crispness and flavor right at home. I don’t need a big pot of oil or a deep-fat fryer to achieve the crunchy fried texture that makes Brussels sprouts so good, which is one of my favorite things about air fryer recipes. I simply toss my quartered or halved Brussels sprouts (and any loose outer leaves of the sprouts) with some oil, toss them into my air fryer basket, and let them sizzle away for a total time of 15 minutes. The hot, enclosed, circulating air within the air fryer is what makes each Brussel perfectly crisp.

Aioli: A Perfect Dipping Sauce

Aioli is a mayonnaise-based sauce incorporating lime, garlic (or garlic powder), and sometimes olive oil. My aioli features zesty flavors from using fresh lime and a smoky underlying one from chipotle powder or smoked paprika. It’s a great sauce to complement cooked Brussels sprouts, but it’s also good with so many other foods. I like to pair my aioli with:

• Roasted turkey
• Grilled chicken or sliced grilled steak
• Roasted broccoli or cauliflower
• Roasted potatoes or sweet potatoes
• Cooked shrimp
• Hard-boiled eggs
• Raw veggies (e.g. cucumber slices, blanched green beans, carrots, etc.)

How To Serve

I’ve found that air-fried Brussels sprouts are best served right after they’re prepared. Plus, they’re so easy to make that I typically make them right before the meal or occasion where I’ll be serving them. Primarily, I will serve the sprouts as an appetizer or side dish. Brussels pair well with entrees like salmon or steak, as well as beverages like Sauvignon Blanc or apple cider.

How To Store And Reheat

If I have leftovers, I’ll store the air-fried Brussels sprouts and the aioli sauce in separate airtight containers in the refrigerator. The Brussels will stay good in the fridge for up to 4 days, while the aioli usually keeps for 2-3. Now, I have frozen my Brussels sprouts in the past, but they typically end up mushy when they finally thaw, making it difficult to reheat them and get them crispy again. To reheat my Brussels quickly, I’ll put the sprouts in a skillet on the stovetop and heat them up for about 5-7 minutes. If I’m not in a rush, I’ll arrange them in a single layer on a baking sheet and reheat them for 10-12 minutes at 350 degrees.

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