Prep the sprouts: Rinse, trim the stem ends, and peel off any yellowed outer leaves. Cut them in half through the core. If you have some very large ones, quarter them so they cook in the same time.

Dry them well: Moisture is the enemy of crisp. Pat them dry with a clean towel. Less surface water means better browning.

Toss with seasoning: In a bowl, combine sprouts with olive oil, a generous pinch of salt, and pepper. Add garlic powder or minced garlic if you like. Go light on fresh garlic to avoid burning.

Preheat the air fryer: Set to 375–390°F (190–200°C) for 3–5 minutes. A hot basket helps jump-start crisping.

Load the basket: Place the sprouts cut-side down in a single layer. A little overlap is fine, but avoid a crowded pile. Work in batches if needed.

Air fry: Cook for 8–10 minutes, then shake the basket or flip the sprouts. Cook another 5–7 minutes, until the edges are deeply browned and the centers are tender.

Finish with flair: Toss with lemon zest and a squeeze of juice for brightness. For a savory punch, add grated Parmesan. For sweet heat, drizzle a little honey or balsamic glaze and sprinkle red pepper flakes.

Taste and adjust: Add a pinch more salt or a grind of pepper as needed. Serve hot while crisp.