Crispy Air Fryer Brussels Sprouts with Tangy Honey Glaze

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By Joseph Kelly on September 1, 2025. Updated November 24, 2025

No ratings yet
Servings 6
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Want tips, step-by-step photos, and more advice? Read the full post below

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Joseph Kelly is the creator behind Joemade Recipes. He is all about real food, bold flavors, and having fun in the kitchen. From backyard BBQ to global comfort food, every dish is made with simple ingredients and zero fuss. If you love meals that are restaurant-quality—you’re in the right place. It’s not just homemade recipes, it’s Joemade.

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Crispy Air Fryer Brussels Sprouts with Tangy Honey Glaze

joemade recipes icon

By Joseph Kelly on September 1, 2025. Updated November 24, 2025

No ratings yet
Servings 6
Prep 10 minutes
Cook 20 minutes
Total 30 minutes

Want tips, step-by-step photos, and more advice? Read the full post below

A plate of crispy Brussels sprouts garnished with chopped green onions and herbs, drizzled with a light honey glaze sauce and served with a spoon. The dish is presented on a dark textured surface.
Crispy, caramelized Brussels sprouts made in the air fryer, tossed in a bold sweet-and-spicy honey vinegar glaze. The perfect easy side dish!

Ingredients 

  • 2 lb Brussels sprouts thinly sliced
  • ⅔ cup red wine vinegar
  • ½ cup honey
  • ½ tsp crushed red pepper flakes
  • Salt to taste
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Instructions

  1. Thinly slice the Brussels sprouts.
    A person slices Brussels sprouts on a wooden cutting board. A pile of thinly sliced Brussels sprouts and a glass bowl with unsliced sprouts are also visible.
  2. Place in the air fryer. Spray or drizzle with oil. Set to air fry for 20 minutes at 390℉.
  3. While the Brussels sprouts are cooking, make the sauce by adding ½ cup honey and ⅔ cup red wine vinegar to saucepan over medium heat. Bring to a boil and reduce to a simmer for 3 minutes. Add ½ tsp crushed red pepper flakes. Set aside.
    A metal skillet with a thin layer of brown sauce and small bits of seasoning sits on a wooden surface.
  4. When the Brussels sprouts are done, they should be dark and crunchy. Toss with salt. Drizzle in the sauce. Serve.
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