Honey Mustard Air Fryer Brussels Sprouts Recipe

There was a time when Brussels sprouts were perhaps the most misunderstood vegetable at the dinner table. Overcooked, bitter, and often forced onto the plates of reluctant eaters, they gained a reputation they hardly deserved. But in the past decade, a quiet revolution has taken place. Through the discovery of high-heat roasting and bold seasoning, Brussels sprouts have been reborn—transformed from bland side dish to culinary star. And now, thanks to the power and convenience of the air fryer, they’re easier, crispier, and more crave-worthy than ever.

Enter: Honey Mustard Air Fryer Brussels Sprouts. This dish isn’t just a healthy side—it’s a flavor-forward, texture-driven experience that delivers contrast in every bite. Picture this: deeply golden, caramelized leaves with just the right crunch, tender interiors that retain their bite, and a glaze that balances tangy Dijon mustard with the mellow sweetness of honey. It’s sweet, it’s savory, it’s sharp, and it’s comforting—all at once.

What sets this dish apart is the air fryer, a tool that has become a staple in modern kitchens. Unlike deep frying, which uses large quantities of oil, or roasting, which requires significant oven time and space, the air fryer circulates hot air to produce crisp, evenly browned results with minimal fat and much faster cook times. It makes preparing Brussels sprouts not only more efficient but also more consistent and enjoyable. No soggy centers, no burnt edges—just evenly cooked, crispy sprouts every time.

The pairing of honey mustard with Brussels sprouts is more than just a trendy flavor combo; it’s rooted in culinary logic. Brussels sprouts, when cooked properly, have a naturally nutty and slightly sweet flavor. Mustard brings acidity and bite, cutting through the richness, while honey adds balance, enhancing caramelization without overwhelming the vegetable’s earthy depth. The result is a side dish—or a snack, or even a main for plant-forward eaters—that feels indulgent without compromising nutrition or simplicity.

But this dish isn’t only about flavor and technique—it’s also about versatility. Whether you’re cooking for a quick weeknight dinner, meal prepping for the week ahead, or crafting an elegant side for a holiday spread, Honey Mustard Air Fryer Brussels Sprouts can do it all. You can serve them hot or at room temperature, as a side or tossed into salads, grain bowls, or wraps. They’re adaptable to countless variations, from spicy Sriracha honey drizzles to maple-dijon glazes or toasted nut garnishes.

In this comprehensive guide, we’ll break down every detail of the recipe and beyond. You’ll learn how to choose the best Brussels sprouts, how to prep them for maximum crispiness, how to make the perfect honey mustard glaze, and how to master air fryer cooking—regardless of what model you own. We’ll cover troubleshooting tips (like how to avoid sogginess or burnt edges), meal pairings, substitution suggestions, and even how to scale the recipe for a crowd.

Whether you’re a seasoned air fryer pro or just discovering its magic, this recipe will help you harness its full potential and unlock the very best version of this once-maligned vegetable. This is not your grandmother’s Brussels sprouts recipe—and that’s exactly the point.

So let’s get ready to crisp, glaze, and elevate the humble sprout into something extraordinary. With just a few pantry ingredients and less than 20 minutes of cook time, you’ll have a dish that’s bursting with flavor, brimming with texture, and guaranteed to convert even the staunchest Brussels sprouts skeptics.

Step 1: Ingredient Breakdown and Their Functions

Understanding each ingredient’s role is key to balancing flavors and textures in this dish. Here’s what you’ll need and why:

Brussels Sprouts (1 to 1½ pounds)

• Main ingredient. Choose fresh, bright green sprouts that are firm and compact.

• Smaller sprouts are sweeter and cook faster; larger ones may need to be halved or quartered for even cooking.

Olive Oil (1½ to 2 tablespoons)

• Helps achieve golden, crispy edges in the air fryer.

• Acts as a carrier for seasoning and supports caramelization.

Salt (½ to 1 teaspoon)

• Enhances natural flavors.

• Helps draw out moisture during cooking, contributing to a crisper texture.

Black Pepper (¼ teaspoon)

• Adds mild heat and balances the sweetness of the honey.

• Freshly ground pepper gives the best flavor.

Garlic Powder (½ teaspoon, optional)

• Adds savory depth without the risk of burning fresh garlic.

• Optional but recommended if you like a richer base layer of flavor.

For the Honey Mustard Glaze:

Dijon Mustard (1½ tablespoons)

• Brings sharpness, acidity, and a bold punch of flavor.

• The key to balancing the Brussels sprouts’ earthy notes.

Honey (1½ tablespoons)

• Adds sweetness to balance the mustard’s tang.

• Helps caramelize the sprouts in the final minutes of air frying.

Apple Cider Vinegar (1 teaspoon, optional)

• Adds a touch of brightness and lifts the sauce.

• Optional but enhances the glaze’s complexity.

Optional Garnishes and Add-Ins:

• Toasted almonds or pecans: For crunch and nutty flavor.

• Crumbled bacon: For extra richness and salty contrast.

• Red pepper flakes: For heat.

• Parmesan cheese: For an umami finish.

Step 2: Prepping the Brussels Sprouts

1. Trim and Cut:

• Rinse the sprouts under cold water and pat them completely dry.

• Trim the woody stem ends, but not so much that the leaves fall off.

• Halve each sprout lengthwise. If very large, quarter them for faster and more even cooking.

2. Dry Thoroughly:

• Moisture is the enemy of crispiness. Use a clean kitchen towel or paper towels to dry the sprouts thoroughly after rinsing.

• If prepping ahead, let them air-dry in a colander for 10–15 minutes before cooking.

Step 3: Seasoning the Brussels Sprouts

1. Toss with Oil and Seasoning:

In a large bowl, combine:

• Trimmed Brussels sprouts

• Olive oil

• Salt

• Black pepper

• Garlic powder (if using)

2. Even Coating:

• Toss thoroughly until each sprout is evenly coated. You want the oil to lightly but evenly coat the surfaces, helping them crisp up in the air fryer.

Pro Tip:

Avoid overcrowding your bowl when tossing. Work in batches if necessary for a more even coat.

Step 4: Cooking the Brussels Sprouts in the Air Fryer

1. Preheat Your Air Fryer:

• Set your air fryer to 375°F (190°C).

• Let it preheat for 3–5 minutes (unless your model doesn’t require it).

2. Arrange in a Single Layer:

• Place the seasoned sprouts in the air fryer basket in a single layer, cut side down when possible.

• Crowding will lead to steaming instead of crisping, so work in batches if needed.

3. Cook:

• Cook at 375°F (190°C) for 10–12 minutes.

• Shake the basket or flip the sprouts halfway through cooking (around minute 5 or 6).

Checkpoint:

• After 10 minutes, check for doneness. Sprouts should be golden brown, with crispy edges and tender centers.

• If needed, cook for another 2–4 minutes.

Step 5: Making the Honey Mustard Glaze

While the sprouts cook, make the glaze.

1. Combine in a Small Bowl:

• 1½ tablespoons Dijon mustard

• 1½ tablespoons honey

• 1 teaspoon apple cider vinegar (optional)

2. Whisk Until Smooth:

• Use a fork or whisk to combine into a smooth, pourable glaze.

3. Taste and Adjust:

• Want more tang? Add more mustard or vinegar.

• Prefer sweeter? Add a little extra honey.

Step 6: Glazing and Finishing the Sprouts

1. Toss or Brush:

When the Brussels sprouts are crispy and cooked:

• Transfer them back to the mixing bowl.

• Drizzle the honey mustard glaze over the sprouts while they’re still hot.

• Gently toss until evenly coated.

Alternatively:

• Return the sprouts to the air fryer basket after glazing and cook for 1–2 more minutes at 400°F (200°C) to caramelize the glaze.

2. Final Touches:

• Optional: Add a pinch of red pepper flakes, a squeeze of lemon juice, or chopped fresh herbs for brightness.

Step 7: Serving Suggestions

These Brussels sprouts are versatile and can complement almost any meal. Serve them:

• As a side dish with roasted chicken, grilled salmon, pork chops, or steak.

• Tossed into a grain bowl with quinoa, lentils, or farro.

• In a warm salad with arugula, feta, and toasted nuts.

• Alongside holiday mains like turkey or ham.

• As a snack or appetizer with toothpicks and extra dipping sauce.

Step 8: Tips for Perfect Results Every Time

• Dry Thoroughly: Water = steam = soggy sprouts.

• Cut Evenly: Uniform size ensures even cooking.

• Don’t Overcrowd: Use multiple batches for maximum crisp.

• Watch the Final Minutes: Air fryers vary; check early to avoid burning.

• Glaze After Cooking: This prevents sugars in the honey from burning prematurely.