Name: Air Fryer Honey Mustard Brussels Sprouts Delight
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 1 pound Brussels sprouts, trimmed and halved; 2 tablespoons olive oil; 2 tablespoons honey; 1 tablespoon Dijon mustard; 1 teaspoon garlic powder; 1 teaspoon onion powder; Salt and pepper to taste; 2 tablespoons balsamic glaze (optional, for drizzling)

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These Air Fryer Honey Mustard Brussels Sprouts are a crispy, sweet, and savory side dish that I love to make when I want something simple yet flavorful. With just a handful of ingredients and less than 30 minutes, I get golden brown sprouts coated in a tangy honey-mustard glaze that pairs beautifully with just about any meal.

Air Fryer Honey Mustard Brussels Sprouts Delight

Why You’ll Love This Recipe

I like this recipe because it transforms Brussels sprouts into something exciting. The honey brings a natural sweetness, the Dijon mustard adds a tangy kick, and the air fryer makes the sprouts crispy without much oil. I also enjoy how versatile it is—I can add balsamic glaze, spices, or even swap out ingredients depending on my mood. It’s quick, healthy, and always a crowd-pleaser at my table.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 pound Brussels sprouts, trimmed and halved
2 tablespoons olive oil
2 tablespoons honey
1 tablespoon Dijon mustard
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste
2 tablespoons balsamic glaze (optional, for drizzling)

Directions

I start by trimming and halving the Brussels sprouts, then placing them in a large mixing bowl.
I add olive oil, honey, Dijon mustard, garlic powder, onion powder, salt, and pepper. I toss well until the sprouts are evenly coated.
I preheat my air fryer to 400°F (200°C) for about 5 minutes.
I place the sprouts in the basket in a single layer, avoiding overcrowding. If I have too many, I cook them in batches.
I air fry for 12–15 minutes, shaking the basket halfway through, until the sprouts are golden brown and crispy.
Once cooked, I drizzle with balsamic glaze (if using) and serve warm.

Servings and timing

This recipe makes about 4 servings. It takes around 10 minutes to prepare and 12–15 minutes to cook, for a total of 25 minutes.

Variations

I sometimes swap honey for maple syrup when I want a plant-based option. If I’m craving extra heat, I add red pepper flakes or cayenne. Fresh herbs like rosemary or thyme also work well. When I want to change things up, I use broccoli or cauliflower instead of Brussels sprouts—the honey mustard glaze tastes great on them too.

Storage/Reheating

I store any leftovers in an airtight container in the fridge for up to 3 days. To keep the sprouts crispy, I reheat them in the air fryer at 350°F (175°C) for about 5 minutes. I avoid the microwave because it makes them soggy, but if I have to use it, I heat in short bursts to reduce moisture.

FAQs

Can I make these Brussels sprouts ahead of time?

Yes, I can cook them ahead, store them in the fridge, and then reheat them in the air fryer when I’m ready to serve.

How do I know when they’re fully cooked?

I know they’re ready when they’re golden brown, crispy on the outside, and tender inside. It usually takes 12–15 minutes.

Do I need to trim the Brussels sprouts first?

Yes, I always trim the tough stems and remove any yellow leaves before halving them. This helps them cook evenly and taste better.

Can I use frozen Brussels sprouts instead of fresh?

I prefer fresh, but frozen works too. I thaw and drain them first, then air fry. They may need a few extra minutes to crisp up.

What can I serve with these Brussels sprouts?

I like pairing them with grilled chicken, fish, or even a grain like quinoa or rice. They’re versatile and go with almost anything.

Conclusion

Air Fryer Honey Mustard Brussels Sprouts are one of my favorite ways to elevate a simple vegetable. I love how easy they are to prepare and how the sweet, tangy glaze complements the crispy texture. Whether I’m making them as a snack or a side dish, they always turn out delicious. I know I’ll keep this recipe in my rotation for busy weeknights and special dinners alike.