Chili crisp Brussels sprouts are coated in a spicy, garlicky sauce for a vegan side dish you’ll crave. They get perfectly browned and tender in the air fryer. Ready in just 20 minutes.
Ever since I started adding chili crisp to my favorite meals, I'm completely hooked on the umami, crunch, and heat it delivers.
Chili crisp is an addictively delicious Chinese condiment made with crunchy fried chili peppers, onion, garlic, and spices that make every bite pop.
I’ve been looking for any excuse to eat it.
Most recently, I’ve been making a chili crisp and vegan mayo sauce. Then I toss it with veggies like steamed edamame or crispy air fried Brussels sprouts, like I’m sharing today.
For this recipe, Brussels sprouts are browned in the air fryer, then tossed in that spicy, garlicky sauce. It coats all of the folds of the Brussels sprouts, and gets into every nook and cranny.
It makes the Brussels sprouts so craveable, I could almost finish the entire platter myself!
Prefer to roast in the oven or fry in a skillet instead of air fry? I give alternatives in the notes section of the recipe card below.
In this post:
Why readers love this recipe
“These are perfectly crispy and delicious Brussels Sprouts!”
Ingredients
Here are the ingredients you will need to make this recipe.
Brussels sprouts: Look for Brussels sprouts that are roughly the same in size, bright green, and compact.
If your sprouts vary greatly in size, you can halve the large ones and leave the small ones whole.
Avocado oil: Avocado oil spray is my go-to. However, any neutral-flavored, high heat cooking spray will work for air frying the Brussels sprouts.
If you prefer to use liquid oil, simply toss the sprouts with oil in a mixing bowl to evenly cover.
Salt: Just a pinch brings the flavors to life.
Chili crisp: My current favorite is Fly By Jing’s Sichuan chili crisp. But feel free to use whatever chili crisp you enjoy most. Lao Gan Ma, Momofuku, and Mr. Bing are other popular options.
Read the ingredient label before buying. Most chili crisps are vegan, but every once in a while a brand will include fish sauce or anchovies.
Vegan mayo: Vegan mayo adds creamy body to the chili crisp sauce. Vegenaise is my preferred brand, but use whatever egg-free mayo you like.
Tamari: This Japanese-style soy sauce adds salt and umami. If you prefer, substitute regular soy sauce or liquid aminos.
Rice vinegar: This mild vinegar provides tang and balance. Look for it in the center aisles of most grocery stores alongside other vinegars or Asian ingredients.
Agave syrup: This natural sweetener balances the spiciness of the sauce. If you prefer, swap it out with maple syrup.
Garlic: Since this recipe uses raw garlic, I recommend using a small clove, so that it doesn’t overwhelm.
Step by step instructions
This section shows how to make this recipe at a glance with process photos of the steps. For complete ingredient amounts & instructions, keep scrolling to the recipe card below.
1. Put halved Brussels sprouts (with rough ends removed) into a microwave-safe bowl with water. Microwave for 2 minutes to lightly steam the sprouts and add moisture to the center. (Air frying alone can make for very dry sprouts.)
2. Drain the sprouts, and add them to the air fryer basket. Air fry for 4 minutes at 400 degrees. Then spray with oil, add a pinch of salt, and continue air frying for another 6 to 7 minutes. (Stop once to shake the basket and add another spritz of oil, if needed, until browned and crispy.)
Remember: Every air fryer runs differently. Times given are a general recommendation and should be tested in your own air fryer. Adjust as needed.
3. While the Brussels sprouts are air frying, use a whisk to combine the following in a large mixing bowl:
- Chili crisp
- Vegan mayo
- Rice vinegar
- Tamari
- Agave syrup
- Garlic (grated or pressed)
Garlic tip: For a flavor that really infuses into the sauce, use a rasp-style grater or garlic press instead of just mincing by hand.
4. Once the Brussels sprouts are perfectly browned, add them to the mixing bowl with the chili crisp sauce, combine with a spoon, and serve.
Make it your own
You can make this vegetable side dish your own by adjusting the ingredients:
- To make it spicier, add more chili crisp
- To make it tangier, add more rice vinegar
- For less intense garlic flavor, replace fresh garlic with ¼ teaspoon granulated garlic
- Swap out agave syrup for maple syrup
- Swap out tamari with your preferred soy sauce or soy sauce alternative
Craving even more Brussels sprouts? Check out my flavorful gochujang Brussels sprouts recipe.
Serving ideas
Spicy chili crisp Brussels sprouts are a delicious and flavorful side dish with rice bowls, sandwiches, and any of the following recipes:
Storage instructions
Store leftover air fried Brussels sprouts in an airtight container in the fridge. They will keep for 3 to 4 days.
Reheat in the air fryer or microwave until warmed through.
FAQ
Most chili crisps are vegan, but rarely brands will include fish sauce or anchovies. Always check the ingredient label to be sure.
In the past, I used to just air fry the Brussels sprouts without steaming first, and I found them to be really dry.
Brussels sprouts don’t have a lot of moisture on their own, and in the air fryer, they’d get brown on the outside without being moist in the middle.
To counteract that, I started briefly microwaving them in a little water before air frying, and it worked beautifully. It keeps the centers moist while still allowing the outsides to brown.
However, if you prefer not to use a microwave, you can briefly steam the halved Brussels sprouts in a pot with about ½ inch of water for 3 to 4 minutes, until just tender. Then drain and continue with the air fryer instructions.
Definitely! (If you’re roasting the Brussels sprouts, there’s no need to microwave or steam them first.)
Put the halved Brussels sprouts on a baking sheet (lined with parchment paper, if desired), and toss with a drizzle of avocado oil.
Roast at 400 degrees for 20 minutes, stopping once halfway through to flip, until fork tender and browned. (If necessary, cook 5 minutes longer, if your sprouts are on the larger side.)
Once they are nicely browned, remove them from the oven, add a pinch of salt, and toss in chili crisp sauce.
Yes, skillet-fried Brussels sprouts are especially rich and flavorful. (If you’re pan frying the Brussels sprouts, there’s no need to microwave or steam them first.)
Add a shallow layer of avocado oil to a large skillet (about half an inch). Test that the oil is hot enough by putting one of the outer leaves of the Brussels sprouts into it. If bubbles immediately form around the leaf, the oil is hot enough for frying.
Add Brussels sprouts to the skillet, being careful not to overcrowd. (You will need to cook in batches.) Fry the Brussels sprouts for about 5 minutes on each side, being careful not to move them too often, so that they can get the best browning.
Once the Brussels sprouts are dark brown on both sides, move them to a towel-lined plate to drain. Add a pinch of salt, and finish cooking any remaining Brussels sprouts the same way.
Transfer all of the fried and drained Brussels sprouts to the bowl with the chili crisp sauce, and toss with a spoon to evenly combine.
Yes, this recipe can be made gluten-free by choosing gluten-free tamari.
If you try this recipe and love it, let me know! Leave a comment and ⭐⭐⭐⭐⭐ rating in the comment section below. It truly makes my day and is such a help!
📖 Recipe
Chili crisp Brussels sprouts (air fryer or skillet)
Ingredients
- 14 ounces Brussels sprouts halved with ends removed
- ⅓ cup water
- Spritz of oil spray plus more as needed
- Pinch of salt
- 1 Tablespoon chili crisp
- 1 Tablespoon vegan mayonnaise
- 1 teaspoon tamari
- 1 teaspoon rice vinegar
- ¼ teaspoon agave syrup
- 1 small clove garlic minced, pressed, or finely grated
Instructions
- Put halved Brussels sprouts into a microwave-safe bowl. Pour in water. Microwave for 2 minutes to lightly steam the sprouts so they're tender inside before browning in the air fryer.
- Drain the Brussels sprouts, and transfer to the air fryer. Air fry at 400 degrees for 4 minutes to dry off any excess water. Then spray with oil and add a pinch of salt. Continue air frying at 400 degrees for another 6 to 7 minutes, stopping once to shake and add another spritz of oil, if needed, to help the Brussels sprouts brown evenly and get crispy.
- While the Brussels sprouts are air frying, combine the following with a whisk in a large mixing bowl: chili crisp, vegan mayonnaise, tamari, rice vinegar, agave syrup, and garlic.
- Once the Brussels sprouts are perfectly browned, add them to the mixing bowl, and toss with a spoon to fully combine it with the sauce, then serve.
Notes
- Add a shallow layer of avocado oil to a large skillet (about half an inch). Test that the oil is hot enough by putting one of the outer leaves of the Brussels sprouts into it. If bubbles immediately form around the leaf, the oil is hot enough for frying.
- Add Brussels sprouts to the skillet, being careful not to overcrowd. (You will need to cook in batches.)
- Fry the Brussels sprouts for about 5 minutes on each side. For optimum browning, be careful not to move them too often.
- Once the Brussels sprouts are dark brown on both sides, move them to a towel-lined plate to drain. Add a pinch of salt, and finish cooking any remaining Brussels sprouts the same way.
- Transfer all of the fried and drained Brussels sprouts to the bowl with the chili crisp sauce, and toss with a spoon to evenly combine.
- Place halved Brussels sprouts on a baking sheet (lined with parchment paper, if desired), and toss with a drizzle of avocado oil.
- Roast at 400 degrees for 20 minutes, stopping once halfway through to flip, until fork tender & browned. (Don't flip the Brussels sprouts until they're browned on one side. If your sprouts are on the large side, you may need to cook about 5 minutes longer.)
- Once they are nicely browned on both sides, remove them from the oven, add a pinch of salt, and toss in chili crisp sauce in mixing bowl.
Shell
These are perfectly crispy and delicious Brussels Sprouts!
Cadry Nelson
So glad you enjoyed them!