Description

Crispy air-fried Brussels sprouts tossed in a buttery gochujang-lime sauce and finished with toasted almonds for crunch—sweet, heat, and tang in one weeknight-easy side that’s straight-up fire.

Ingredients

Scale

For the Brussels Sprouts

1 pound Brussels sprouts, roots trimmed and halved lengthwise

1/2 tsp kosher salt

1/2 teaspoons black pepper

1/2 teaspoons garlic powder

2 tablespoons extra virgin olive oil

1/4 cup unsalted slivered almonds, toasted

For the Sauce

3 tablespoons unsalted butter

2 cloves garlic, minced

2 1/2 tablespoons gochujang

2 tablespoons pure maple syrup

1 1/2 tablespoons low- sodium soy sauce

2 teaspoons water

1 1/2 teaspoons toasted sesame oil

1 tablespoon fresh lime juice (juice of 1/2 lime, or to taste)

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Instructions

Trim off the root ends and slice sprouts in half lengthwise. Place in a large mixing bowl.
Add oil, salt, pepper, and garlic powder. Toss until evenly coated.
Arrange Brussels sprouts in a single layer in the air fryer basket. Remove any loose leaves (they’ll burn). Air fry at 400°F for 12–14 minutes, shaking the basket halfway through. I like to flip them with tongs to ensure each Brussels sprout gets nice and toasty on both sides.
Continue cooking at 400°F for another 8–10 minutes until the Brussels sprouts are deeply golden and crispy at the edges.
While the Brussels sprouts finish cooking, make the sauce: In a small saucepan over medium heat, melt butter. Add garlic and cook until fragrant and lightly golden, about 3–4 minutes. Stir in gochujang, maple syrup, soy sauce, and water. Let simmer for 1–2 minutes. Remove from heat and stir in sesame oil and lime juice.
Transfer hot Brussels sprouts to a serving bowl. Toss with the gochujang butter sauce until coated. Top with toasted almonds for crunch. Serve immediately.

Notes

Try to use Brussels sprouts of similar sizes. The more even and uniform the sizes are, the more evenly they will cook – including crisping up at the same rate! When you use differently sized brussels sprouts (significantly smaller or larger than the rest), some may burn while others are only slightly crispy.
Cooking times can vary for a number of factors, including the type of air fryer you are using and the size of your Brussels sprouts. For this reason, I always recommend you check your Brussels sprouts as they are cooking in the air fryer to ensure that they are done to your liking. I like mine on the darker and crispier side. If you prefer them to be less dark and/or crispy, I would adjust the cooking time by a few minutes less.
Brussels sprouts crisp best when spaced out — avoid overcrowding the basket.
If you don’t have an air fryer, you can still achieve crispy Brussels sprouts in the oven. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment or foil for easier cleanup. Spread the Brussels sprouts in a single layer—cut side down works best for browning—and roast for 20–25 minutes, flipping halfway through.
Almonds add crunch and nuttiness, but peanuts or cashews work just as well.
Sauce can be made up to 2 days in advance and stored in the fridge. Rewarm gently before tossing.

Prep Time: 15 mintues
Cook Time: 25 minutes
Category: Side Dish
Method: Air Fryer
Cuisine: Korean-Inspired