1. Preheat your air fryer to 375°F. This step is key to getting that perfect crisp without drying the Brussels sprouts out.
2. While it’s heating, toss the halved Brussels sprouts in a large bowl with olive oil, minced garlic, salt, and pepper. Make sure each sprout is evenly coated—this is where the flavor starts.
3. Place the Brussels sprouts in the air fryer basket in a single layer. If your air fryer is small like mine, you might need to do this in batches. Trust me, it’s worth it for the crispiness.
4. Cook for about 15 minutes, shaking the basket halfway through to ensure even cooking and browning. You’re looking for a deep golden-brown color with some crispy edges.
5. Once they’re done, transfer the Brussels sprouts to a serving bowl and immediately toss with the grated Parmesan cheese. The residual heat melts the cheese just enough to create a savory coating.
6. Finish with a squeeze of fresh lemon juice to brighten everything up. This little trick came from my mom, who always believed a splash of acid could rescue any dish that felt a bit heavy.
7. Serve warm and watch them disappear. If you’re anything like me, you might find yourself sneaking a few before they even hit the table.

One time, I forgot to shake the basket halfway through, and the sprouts got a little uneven. Lesson learned: that shake step is non-negotiable! Also, try not to overcrowd the basket; it’s tempting when you’re hungry, but it’ll steam the sprouts instead of crisping them.