Pat brussels sprouts completely dry with paper towels before coating with oil—moisture prevents crisping and creates steam instead of that coveted golden exterior.

Cut sprouts in half and remove any yellowed or damaged outer leaves, ensuring uniform size so they cook evenly without some burning while others remain tender.

Shake the air fryer basket or flip the sprouts cut-side down at the 10-minute mark to ensure all surfaces get crispy and caramelized for restaurant-quality results.

Squeeze fresh lemon juice over the hot sprouts immediately after air frying rather than before, as this brightens flavors and prevents the acid from making them soggy.

Toss sprouts in a bowl with oil and seasonings before air frying rather than drizzling afterward—this ensures every surface is evenly coated for maximum crispiness and flavor.