A close-up of crispy, golden-brown air-fried Brussels sprouts sprinkled with coarse salt in a glass bowl. / Primer plano de coles de Bruselas crujientes hechas en freidora de aire, espolvoreadas con sal gruesa en un tazón de vidrio.

Roasted Brussels Sprouts (Oven and Air Fryer Method)

Helga Glaesel de BlandingFebruary 15, 2026

This post is also available in ESPAÑOL (SPANISH)

We are catching Brussels Sprouts right at the edge of its season, in Guatemala, these tend to shine during the cooler months, typically from late October through February, when they’re at their peak. We might just be enjoying the last of them now, which makes this the perfect moment to roast up a tray while they’re still beautiful and fresh at the market. When they’re in season, they caramelize better, taste less bitter, and develop that irresistible nutty flavor we’re after.

This version keeps things simple: olive oil, salt, and pepper, roasted cut-side down until deeply golden and crisp on the outside, tender in the center. The real magic happens when you pair them with an easy lemon-garlic aioli, creamy, bright, and just sharp enough to balance their natural flavors. It’s the kind of side dish that can quietly steal the spotlight, whether you’re serving them alongside a weeknight dinner or setting them out as a snack with a little ramekin for dipping. And if this really is the tail end of the season… consider this your gentle nudge not to miss it!

Helga

Roasted Brussels Sprouts

Makes 4 servings

Ingredients, for the sprouts:
1 lb Brussel Sprouts
1-2 tbs olive oil for tossing
Salt and pepper, to taste

Ingredients, for the Lemon-Garlic Aioli:
½ cup mayonnaise
1 small garlic clove, minced or ½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon pepper
1 tsp lemon or lime juice
lemon or lime zest
chopped parsley (optional)

Preparation, for Oven Roasting:

Preheat oven to 425ºF.
Cut Brussels Sprouts in half, lengthwise. In a large bowl toss them with enough olive oil so they are covered, a couple of tablespoons.
Season with salt and pepper. Place them cut side down on a baking sheet and roast for 25 to 35 minutes, flipping halfway through. Depending on the size of your sprouts. They should develop a deep brown color. If you want them to caramelize further, roast them for a few minutes longer.
To make the aioli: mix all the ingredients in a small bowl and serve in a ramekin to dip your roasted brussel sprouts.

Preparation, for Air-Fryer Method

Preheat your air fryer to 375°F (190°C) for about 3–5 minutes.
Trim and cut the Brussels Sprouts in half lengthwise.
Toss them in a bowl with olive oil, salt and pepper, just enough oil to lightly coat them (about 1–2 tablespoons).
Place them cut side down in a single layer in the air fryer basket. Don’t overcrowd, cook in batches if needed.
Air fry for 15–20 minutes, shaking the basket halfway through.

They’re ready when the edges are crispy and dark golden, and the centers are tender. If you like them extra caramelized, give them 1–2 more minutes — just keep an eye on them so they don’t burn.

Have you made this recipe?

Please let me know how it turned out for you! Leave a comment below and share a picture with the hashtag #thefoodieskitchen!

Want more?

You can subscribe to our newsletter and we’ll send you the monthly recipes! You can also keep up to date on Facebook, Threads, Instagram, Pinterest or Tumblr.