Step 1: Trim and Halve: Wash the brussels sprouts thoroughly. Slice off the tough stem end (about 5mm / ¼ inch). Peel away 1–2 loose or yellowed outer leaves — but don't throw them away (see Pro Tips). Halve each sprout lengthwise through the stem. The cut face is your caramelization surface; halving doubles the area that gets direct heat. If you have a few extra-large sprouts, quarter them so everything cooks evenly. Image alt text: Air fryer brussels sprouts step 1: cleaned brussels sprouts being halved on cutting board, tough stems trimmed off

Step 2: Season and Toss: Toss the halved sprouts in a large bowl with olive oil, salt, black pepper, and garlic powder. Use your hands — you want every cut face coated in oil. Oil is the heat conductor that enables caramelization; without it, the cut surfaces will dry out instead of browning. Image alt text: Air fryer brussels sprouts step 2: halved sprouts being tossed with olive oil and seasonings in a bowl, cut faces glistening

Step 3: Arrange in the Basket: Place the sprouts in the air fryer basket cut side up for the first phase. This matters: cut side up lets hot air hit the rounded outer surface and start crisping those loose leaves. If you're adding bacon, scatter the diced bacon over the sprouts now — it'll render fat down onto them as it cooks. Image alt text: Air fryer brussels sprouts step 3: halved sprouts arranged cut-side up in air fryer basket, bacon bits scattered on top

Step 4: Air Fry 200°C (400°F), Flip at 6 Minutes: Air fry at 200°C (400°F) for 6 minutes. Pull the basket, flip the sprouts so the cut faces are now down against the hot basket floor, and continue for another 5–6 minutes. You'll watch the cut faces transform from pale green → golden → deep brown with charred edges. The loose outer leaves will crisp up into something that tastes like vegetable chips — these are the best bites in the whole batch. Image alt text: Air fryer brussels sprouts step 4: sprouts at halfway point being flipped, cut faces starting to caramelize golden brown

Step 5: Finish and Serve: Tip the sprouts into a serving bowl. While still hot, shower with grated Parmesan (it'll cling and slightly melt onto the warm surface) and drizzle with balsamic glaze. If using honey, drizzle it now. Taste and add more salt if needed. You're aiming for four layers of flavor: charred crispy edges + sweet tender centers + salty Parmesan + tangy-sweet balsamic. Image alt text: Air fryer brussels sprouts step 5: finished sprouts in a bowl with charred crispy edges, topped with parmesan and balsamic glaze drizzle