Air-Fryer Brussels Sprouts with Pomegranate Glaze

If there’s one day a year when every appliance, burner, and oven rack is used, it’s Thanksgiving. Expectations are high, time is short, and despite all the talk about gratitude and togetherness, it’s hard not to stress about food. This is exactly why my dad fries our turkey every year: it frees up the oven and ensures crispy, golden perfection.

For the same reason, I turn to the air fryer for vegetables. My favorite dish is crispy Brussels sprouts tossed in a sweet-tart pomegranate glaze. They’re simple to prepare, impressive to serve, and among the first to disappear from the buffet.

Brussels sprouts are great sautéed, roasted, or even fried, but the air fryer gives you the best of all worlds with deep caramelization, tender interiors, incredibly crisp edges, and no messy cleanup or cluttered plates. Also, if the sprouts cool before serving, you can simply put them back for a minute to crisp again before glazing.

Here are my top three tips for making them holiday-worthy.

3 Tips for the Best Air Fryer Brussels Sprouts

1. Less oil is actually better. When air frying, about one tablespoon of oil per pound of Brussels sprouts is enough. Using more doesn’t make them crispier. In fact, it can cause excess oil to leak, burn, and smoke before the vegetables are even cooked. This leads to unpleasant odors, potential alarm beeps, and general Thanksgiving panic. A small amount of oil, however, creates perfectly crisp, deeply caramelized sprouts with nutty, toasted notes.

2. Dress with pomegranate frosting for contrast. Thanksgiving tables are typically filled with creamy, rich, and savory dishes like mashed potatoes, mac and cheese, sweet potatoes, and gravy. A bright glaze brings balance not only to the sprouts but to the meal as a whole. The nutty caramelization of the sprouts meets the sweet-tart spiciness of the pomegranate molasses, which cuts through the richness and brightens the palate.

3. Glaze your sprouts just before serving. Once your Brussels sprouts are perfectly crispy, don’t rush to glaze them. Wait until just before serving to add the glaze, so the sprouts stay crisp and shiny and don’t get soggy. A final sprinkle of fresh pomegranate seeds adds a more sweet-tart flavor, crunchy texture and beautiful color.

With crispy edges, a glossy glaze, and a bright, tangy flavor, these Brussels sprouts are a holiday-worthy side dish that can pair with a weeknight effort.