The Story

Brussels sprouts became a modern American restaurant favorite when cooks learned to push them hard: high heat, browned edges, and enough salt and acid to wake up the cabbage sweetness. The air fryer brought that style home by using a small convection chamber to brown vegetables quickly with very little oil. This version keeps the seasoning practical and finishes with lemon or parmesan so the sprouts can sit beside roast chicken, burgers, or a holiday spread.