Step by step

Method

5 steps

1. 1

   Trim the stem ends of about 1 lb Brussels sprouts and peel off any yellow outer leaves. Halve large sprouts lengthwise; leave small ones whole so everything cooks evenly.

2. 2

   Toss with 1–1½ tablespoons olive oil, ½–¾ teaspoon kosher salt, and ½ teaspoon lemon-pepper (or ¼ teaspoon black pepper plus zest of ½ lemon) until coated.

3. 3

   Preheat the air fryer to 375°F. Add the sprouts in a single layer — batch if you have to; crowded sprouts steam and stay pale.

4. 4

   Air fry 12–16 minutes, shaking every 4–5 minutes, until the outsides are deep browned and crisp at the edges and the centers are tender when poked.

5. 5

   Taste and add a pinch more salt. Serve hot with a squeeze of lemon. You want charred-edge Brussels with tender centers — not raw hard cores or bitter blackened leaves.