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Trim the stems and remove any yellow outer leaves.
Cut larger sprouts in half; leave smaller ones whole so everything cooks evenly.
Rinse and pat dry—dry sprouts crisp better.
In a bowl, toss sprouts with olive oil, salt, pepper, balsamic and garlic powder if using.
Make sure everything is lightly but evenly coated.
Preheat air fryer to 190°C.
Place sprouts in a single layer (don’t overcrowd).
Cook 10–12 minutes, shaking halfway through.
For extra crisp: add 2–3 more minutes.
Toss with parmesan (melts slightly from residual heat) and honey/maple for a sticky-crispy glaze (optional).
Taste and adjust salt.