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Roasted Brussels Sprouts

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1 1/4 pounds Brussels sprouts
2 tablespoons butter
2 teaspoons olive oil
1 tablespoon honey mustard
1/2 teaspoon kosher salt

Roasted Brussels Sprouts

Brussels sprouts become sweet, crisp, and tender when roasted until golden brown in the air fryer.

  • Serves 4
  • Easy

About This Recipe

Roasted Brussels sprouts. Just that term can evoke intense feelings. Many baby boomers have vivid memories of sitting at the dinner table staring at those little cabbages on their plates, forbidden to leave the table until they were eaten.

I was there.

I hated Brussels sprouts as a child. They were bitter with a weird texture and seemed to mock me on the plate.

That was then. Now …

I adore them. But only if they are roasted until crisp and golden brown, seasoned with Parmesan cheese, a bit of butter and mustard, and garlic. I now make them at least once a week.

This recipe is so easy and so delicious I am amazed every time they come out of the oven or air fryer. The crisp and slightly charred exterior gives way to a crisp tender interior that is flavorful, very slightly bitter, and almost sweet. You have to try them!

When you buy Brussels sprouts, look for tight little cabbages with no bruises or brown spots. They should feel firm and heavy for their size. Buy a lot, because everyone will love them! Serve them with roast chicken or pork tenderloin or steaks.

How to make the best Roasted Brussels Sprouts:

  • You can cut the Brussels sprouts in half if you’d like, but they will be just fine roasted whole.
  • Season them any way you’d like. I like to melt some butter and add some honey mustard, then drizzle that mixture over the little cabbages and toss to coat. But you can use any type of hard cheese, olive oil, garlic oil, or any herb. Bacon would be a fabulous addition.

Why this recipe works:

  • When roasted, the bitter quality is reduced and the little sprouts become slightly sweet for a fabulous flavor.
  • The crisp exterior and tender interior is a wonderful combination that complements any main dish.

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Preheat the oven to 400°F.


Prepare the Brussels sprouts. Trim off the ends and remove any wilted exterior leaves. Rinse well and dry. You can cut the sprouts in half if you'd like, or leave some whole.


In a small saucepan, combine the butter, olive oil, and mustard and melt over low heat. Stir until combined.


Place the Brussels sprouts on a baking sheet with sides and drizzle with the butter mixture; toss to coat and arrange in a single layer.


Roast for 23 to 30 minutes until the sprouts are tender and golden brown on the exterior; some spots will be dark brown. Serve.


Air fryer instructions

Prepare the Brussels sprouts as directed. Use 1 tablespoon butter, 1 teaspoon olive oil, and 1 tablespoon honey mustard.


Preheat the air fryer to 375°F. Toss the Brussels sprouts with the butter mixture and place in the air fryer basket.


Air fry for 5 minutes, then shake the basket or rearrange the sprouts with tongs. Air fry for 3 to 6 minutes longer, checking twice during cooking time, until the sprouts are tender and golden.


Linda is a bestselling cookbook author and home economist who has written 54 books (53 cookbooks and Medical Ethics for Dummies) since 2005. She has worked for Pillsbury since 1988, on the Bake-Off and other projects. Linda has been a web presence since 2002, developing recipes and teaching people how to cook.

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