Wash and thoroughly dry your sprouts — moisture kills crispiness. Trim woody ends, remove damaged outer leaves, then halve each sprout lengthwise through the stem. Quarter any large ones so everything is a uniform size and cooks evenly. Toss in a bowl with 1–2 tbsp olive oil per pound — don't skip the oil, it's essential for browning. Season well with salt, pepper, and garlic or onion powder if desired. Coat every sprout evenly before loading the air fryer basket.

Preheat air fryer to 199°C for 3–5 minutes. Add sprouts cut-side down in a single layer — no overcrowding. Air fry at 199°C for 12–18 minutes, shaking halfway. Small or halved sprouts: 12–15 min. Larger batches: 15–18 min. Check at 12 minutes and add time in 1–2 minute increments until your preferred caramelization is reached. Cook large batches in rounds; keep first batch warm in a low oven.

Done when fork-tender through the center, deep golden brown on cut sides, and slightly crisp on outer leaves. Dark outer leaves are normal and desirable. If soft but pale, air fry another 1–2 minutes. If outer leaves char before centers are tender, sprouts are too large or basket is overcrowded. Serve immediately for maximum crispness. Finish with lemon, balsamic, or Parmesan. For a crispy topping, mix Parmesan, breadcrumbs, garlic, and oil over cooked sprouts and air fry 2 more minutes. Biggest mistakes: overcrowding (traps steam, kills browning) and skipping oil (essential for texture and flavor). Cook in batches if needed.