Air Fryer Brussels Sprouts With Pancetta

Air fryer Brussels sprouts are one of my favorite easy vegetable sides because the edges get crispy while the centers turn tender.

This version uses pancetta for salty little crispy bites and a drizzle of balsamic glaze at the end. I like adding the glaze after the sprouts cook because it gives you the sweet-tangy flavor without burning in the air fryer.

You can make these with pancetta, bacon, or keep them meatless. I'll show you the simple swaps below so you can use what you have and still get a good side dish on the table.

Quick Success Tips

• Trim and halve the sprouts. Cut them through the core so the leaves stay together.
• Dry them well. Wet Brussels sprouts tend to steam instead of crisp.
• Use similar-size pieces. Smaller sprouts and loose leaves brown faster.
• Do not crowd the basket. A crowded basket gives you softer sprouts.
• Shake halfway through. This helps the pancetta and sprouts cook more evenly.
• Add balsamic glaze after cooking. It gives flavor without burning.
• Use the 375°F finish only after the sprouts are tender. That short finish helps the edges crisp more.
• Watch the loose leaves. They can turn into crispy little chips before the larger pieces are done.

Why This Recipe Works

Brussels sprouts need enough time for the centers to get tender before the outside gets too dark. I like cooking them at 350°F first because it gives the sprouts time to soften.

The pancetta adds salty flavor and little crispy bites as it cooks. Once the sprouts are tender, a short finish at 375°F helps the edges crisp more.

I add the balsamic glaze after cooking because sugary glazes can darken quickly in the air fryer.

Why You'll Love This Recipe

• It is an easy vegetable side for dinner.
• The Brussels sprouts get crispy edges and tender centers.
• Pancetta adds salty, crispy bites without much extra prep.
• Balsamic glaze gives the sprouts a sweet-tangy finish.
• You can make it with bacon or keep it meatless.
• It pairs well with chicken, turkey, pork, steak, salmon, or simple rice bowls.

Ingredients You'll Need

**Find the full list of ingredients and exact measurements in the recipe card below.**

• Brussels sprouts: Trim the ends and cut them in half through the core. Smaller sprouts cook faster, so start checking early when yours are small.
• Pancetta: Adds salty flavor and crispy little bites. I use pre-chopped pancetta to keep prep easy.
• Balsamic glaze: Drizzle this on after cooking. It adds sweet-tangy flavor without burning in the air fryer.
• Olive oil: Use olive oil for the meatless version. For the pancetta version, you only need a small amount if the sprouts look dry.
• Bacon option: Use chopped bacon instead of pancetta. Bacon releases more fat, so I do not add extra oil when using bacon.

How to Make Brussels Sprouts in the Air Fryer

Trim the ends from the Brussels sprouts and cut them in half through the core.

Place the Brussels sprouts and pancetta in a large bowl. Toss until combined. Add a light drizzle of olive oil only when the sprouts look very dry.

Transfer the Brussels sprouts and pancetta to the air fryer basket in an even layer.

Air fry at 350°F for 18 minutes, shaking the basket halfway through.

When the sprouts are tender, increase the air fryer to 375°F and cook for 2 more minutes for crispier edges.

Transfer the Brussels sprouts to a serving bowl, drizzle with balsamic glaze, toss gently, and serve warm.

Bacon and Meatless Options

Bacon option: Use 4 slices of chopped bacon instead of pancetta. Bacon releases more fat as it cooks, so I do not add extra oil.

Meatless option: Omit the pancetta and toss the Brussels sprouts with 1 teaspoon olive oil. Air fry at 350°F for 10-12 minutes, shaking halfway through, then add more time as needed until the sprouts are tender with crispy edges.

Oil-free option: Omit the pancetta, bacon, and oil. Air fry at 350°F for 10-12 minutes, then toss with balsamic glaze, maple syrup, or honey after cooking. The sprouts will be softer and less crispy than the pancetta or olive oil version.

How Long to Cook Brussels Sprouts in the Air Fryer

For the pancetta version, Brussels sprouts take about 18 minutes at 350°F, plus an optional 2-minute finish at 375°F for crispier edges.

The sprouts are done when the centers are tender and the outside leaves are browned and crisp in spots.

Smaller sprouts can cook faster, and loose leaves brown quickly, so start checking near the end of the cook time.

Helpful Tips

• Cut the Brussels sprouts in half so the centers cook through.
• Pat them dry after washing so they roast instead of steam.
• Keep the basket from getting too crowded.
• Shake the basket halfway through so the pancetta and sprouts cook evenly.
• Balsamic glaze goes on after cooking because it can burn in the air fryer.
• The loose leaves get extra crispy, but they can also darken quickly.
• Add the 375°F finish only when the sprouts are already tender.
• Serve right away for the best crispy texture.

Make It a Meal

Chicken dinner: Serve with air fryer chicken breast, chicken thighs, chicken tenders, or chicken drumsticks.

Turkey dinner: Pair with turkey tenderloin, turkey thighs, turkey breast, or turkey legs.

Pork dinner: Serve with pork chops, pork tenderloin, or sausage and potatoes.

Seafood dinner: Pair with salmon, shrimp, swordfish, or fish nuggets.

Simple bowl: Add the Brussels sprouts to rice, quinoa, potatoes, or cauliflower rice with your favorite protein.

Holiday side: Serve with turkey, ham, mashed potatoes, sweet potatoes, green beans, or cranberry sauce.

How to Store and Reheat Air Fryer Brussels Sprouts

Store leftover Brussels sprouts in an airtight container in the refrigerator for up to 4 days.

Reheat them in the air fryer at 375°F for 2-3 minutes, or until hot and crisp around the edges again.

The microwave works when you are in a hurry, but the sprouts will be softer.

I do not love freezing cooked Brussels sprouts because the texture can get mushy after thawing. When you do freeze them, use them in bowls, soups, or quick sides where crispy texture matters less.

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