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Air-Fried Brussels Sprouts with Honey Mustard Vinaigrette Recipe
Ash Tyrrell

Air-Fried Brussels Sprouts with Honey Mustard Vinaigrette Recipe

I have to admit, I was a little skeptical the first time I tried air-frying Brussels sprouts. But after tossing them in a golden honey mustard vinaigrette and letting the air fryer work its magic, I was hooked. The sprouts turned perfectly crispy on the edges while staying tender inside.
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Total Time 25 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 1 lb Brussels sprouts – Choose firm bright green sprouts. Avoid ones with yellowing leaves for best flavor.
  • 2 tbsp extra-virgin olive oil – Use good-quality oil for richer taste and better roasting.
  • 1 tsp kosher salt – Enhances the natural flavor of the sprouts.
  • Freshly ground black pepper – Season to taste; fresh grind makes a difference.
  • ¼ cup flat-leaf parsley leaves coarsely chopped – Adds a fresh, herbaceous note.
  • ¼ cup shelled pistachios coarsely chopped, divided – Adds crunch and a nutty flavor.
  • 2 tbsp Dijon mustard – Smooth and tangy the base of the dressing.
  • 1 tbsp honey – Balances the mustard with natural sweetness.
  • 3 tbsp extra-virgin olive oil – Emulsifies the dressing for a silky finish.
  • 1 tbsp apple cider vinegar – Adds a bright tangy kick.
  • Salt and freshly ground black pepper to taste – Enhances all the flavors.

Method
 

  1. Trim the bases from the sprouts and remove any tough outer leaves. Halve the larger sprouts so they cook evenly. Toss them in olive oil, salt, and pepper, ensuring every piece is lightly coated.
  2. Place the sprouts in a single layer in your air fryer basket. Cook at 375°F (190°C) for about 12–15 minutes, shaking the basket halfway. The edges should turn golden brown while the centers remain tender.
  3. In a small bowl, whisk together Dijon mustard, honey, olive oil, apple cider vinegar, salt, and pepper. Taste and adjust for sweetness or tanginess as you prefer.
  4. Toss the crispy Brussels sprouts with the vinaigrette, chopped parsley, and half of the pistachios. Sprinkle the remaining pistachios on top for a crunchy finish. Serve immediately while warm.

Notes

  • I always halve the larger sprouts to ensure they cook evenly.
  • Tossing the sprouts with oil right before air-frying gives a crispier exterior.
  • I like to toast the pistachios lightly to bring out their nutty flavor.
  • Drizzling the vinaigrette just before serving keeps the sprouts crisp.
  • For extra flavor, I sometimes add a squeeze of lemon juice to the dressing.