Frozen Brussels Sprouts in an Air Fryer

Doneness

Outer leaves are deeply browned with some completely charred ones (charred outer leaves are the signal of restaurant-style sprouts, not a mistake); centres are tender when pierced with a fork; no ice or hard centres remain.

Technique

Add sprouts straight from the freezer, no thaw. If any sprout is larger than a walnut, halve it before adding — frozen sprouts are par-blanched whole and the centres of large ones stay cold-and-bitter even when the outsides char. Spread cut-side-down in a single layer. Shake firmly at 8 minutes, then mist lightly with oil and continue.

Oil & seasoning

Skip on the first half of the cook — let the surface frost evaporate. AFTER the halfway shake, mist lightly with olive oil to encourage the outer leaves to crisp dark-brown. Frozen brussels are par-blanched, so the centre is already partly cooked and won't dry out from the late oil.

Watch out for

• !Do not thaw the sprouts first. Thawing collapses the leaf structure and the sprouts go to mush in the basket instead of crisping. Frozen-to-basket gives the leaves time to stay rigid while the centre par-cooks from the residual blanching heat.
• !Halve any sprout larger than a walnut. Whole large frozen sprouts have a frozen core when the outside is already charred — the par-blanched centre is uneven across the bag.
• !Frozen brussels are par-blanched at the factory, so 'raw inside' is not a food-safety issue here (unlike fresh sprouts). The cook is about achieving texture + char, not getting them safe to eat.
• !Acid + heat at the end transforms these — toss with balsamic glaze, lemon juice, or maple syrup the moment they come out, while the surface oil is still hot enough to caramelise.