The Greatest Brussels Sprouts Recipe

The best brussels sprouts recipe- make them in the air fryer or the oven. Finished with toasted pine nuts, cranberry, and seasonings. You'll have a winning side dish in under 30 minutes! Pair them with my Creamy Cauliflower Puree and Country Fried Tofu for a new take on that comfort food meal.

a ceramic dish with roasted brussels sprouts

Is it "Brussel" or "Brussels"

Even though many people say (and write) the name of this vegetable as "Brussel Sprouts", the name actually refers to the city of Brussels, Belgium. Once upon a time, these small cabbage-like vegetables became the most popular crop in that city, and so they got their name. Don't feel bad if you've been thinking of it the other way! The double "s" between the two words makes it almost impossible to tell the difference phonetically. Either way, you'll pack in the Vitamin C and K with these babies.

What to Look for When Buying Brussels Sprouts

Brussels Sprouts really come alive in the fall, when the weather cools but the frost hasn't come yet. Here's a few tips of what to look for:

  • Bright green heads that are tightly compacted
  • No pinholes, which might be a sign of insect infestation inside
  • Shiny leaves, not dull or wilted
  • No yellowing or pale colored leaves
  • Small to Medium in size. The more large, the less tender

How To Make My Favorite Brussels Sprouts Recipe

Brussels Sprouts Are So Versatile!

Brussels Sprouts can be made in so many ways. They can be shaved raw and eaten in a salad, they can be basted or braised in sauce, they can be crispy fried, or they can be prepared in my favorite way: roasted in the air fryer. If you don't have an air fryer, you can cook these in a skillet in the oven for the same amount of time, but I just love the texture that comes from the air fryer. (Check out this recipe I did for Mini Spanikopita Bites to see my recommendations on my favorite air fryers).

There's A Few Tricks To This Brussels Sprouts Recipe

SOAKING: I always soak my brussels sprouts in a little warm, salted water after cutting. This imparts seasoning throughout the whole vegetable instead of just on the outside, but also leaves the centers a little soft and tender even though the outside may crisp.

After soaking, I dry them on a towel and toss in a little bit of olive oil.

PREHEATING: Always preheat your air fryer for 5 minutes at 375f before starting this recipe. (If using an oven, preheat to 375f for 30 minutes). This ensures that the brussels get nice and crispy on the outside instead of steaming while your air fryer warms up.

TOPPINGS AFTER COOKING: Always cook completely first and then mix in with your toppings. That way you can ensure that the nuts are not over-toasted, the cranberries stay soft, and the seasonings don't burn and get bitter. Each part of this dish will be at its most perfect.

SAVING FOR LATER: Although always best fresh and hot, this recipe can be made up to a day in advance and reheated in the oven.

PICKLED MUSTARD SEEDS: You'll see this as an "optional" in my recipe. If there is any secret condiment to keep around in your fridge, it is these. Simply pour ¾ cup yellow mustard seeds into a mason jar. In a small pot, put ½ cup water and 1 cup apple cider vinegar with 2 tablespoon sugar and 2 teaspoon kosher salt. Warm just enough to dissolve the sugar and salt. Pour over the mustard seeds and let cool completely before covering. They will keep in your fridge for months and make a most amazing condiment with a pop!


Ceramic dish with roasted brussels sprouts recipe

My Best Brussels Sprouts Recipe

Make these brussels sprouts in the air fryer or the oven. Finished with toasted pinenuts, cranberry, and seasonings. You'll have a winning side dish in under 30 minutes! 
5 from 2 votes
Prep Time 10 minutes
Cook Time 16 minutes
Course Recipes- Quick and Easy
Cuisine American
Servings 4 serves 2-4
Calories 191 kcal



  • Cut the stem end off of each brussels sprout and then cut the sprouts in quarters.  Repeat until all of the sprouts are cut.
  • Place the kosher salt and very warm water in a mixing bowl.  Stir until salt dissolves and then place all of the brussels sprouts in the salted water, making sure they are submerged.  Let sit for 10 minutes.
  • Drain the brussels sprouts from the water and set on a dish towel.  Pat dry so that there is no visable water on the sprouts.  
  • Pre-heat your air fryer to 375f for 5 minutes.  (I like to use these silicone air fryer mats for no sticking when crisping vegetables).
  • Place the brussels sprouts back in a dry bowl and toss with the olive oil.  Add to the air fryer and cook on 375f for 8 minutes.  Stir, and then cook for an additional 8 minutes.
  • After 16 minutes the brussels should be crispy on the outside and tender on the inside.  (Cook for more time if you prefer yours on the more crispy side).
  • Remove from the air fryer and return to the bowl.  Toss in the dried cranberries, toasted pinenuts, and everything bagel seasoning.  
  • Pour into a serving dish and top with the Pickled Mustard Seeds if using.



* If you are cooking in an oven, follow the same instructions for cooking, simply pre-heating your oven to 37f for 30 minutes before cooking


Calories: 191kcalCarbohydrates: 24gProtein: 6gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gSodium: 1340mgPotassium: 514mgFiber: 6gSugar: 14gVitamin A: 858IUVitamin C: 97mgCalcium: 69mgIron: 2mg
Keyword best brussels sprouts, brussels sprouts, holiday recipes, plant based recipes, vegan holiday recipes, vegan recipes
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