Rinse your Brussels sprouts and pat them completely dry — moisture is the enemy of crispiness. Trim the stem ends and peel away any yellowed outer leaves. Cut larger ones in half so everything's roughly the same size, which means they'll cook evenly.

Add the dried Brussels sprouts to a large bowl with olive oil, salt, black pepper, garlic powder, smoked paprika, honey, thyme, and red pepper flakes. Toss everything together until every piece gets coated — this is where the flavor happens, so don't skip it.

Pour your seasoned Brussels sprouts into the air fryer basket in a single layer, cut-side down. They shouldn't be stacked or crowded (work in batches if needed). This positioning helps that flat side get gorgeously crispy.

Set your air fryer to 380°F and cook for 12 minutes. You'll hear it sizzle when they first hit the hot air. Don't panic if they look a little crowded — they shrink as they cook.

Shake the basket halfway through (around the 6-minute mark) to flip them around and ensure even cooking. Be careful not to burn your fingers on the hot basket — I learned that the hard way.

When the timer hits 12 minutes, carefully open the basket and check for that golden-brown color on the cut sides. If they need a couple more minutes for extra crispiness, put them back in — every air fryer runs slightly different.

Transfer your air fryer Brussels sprouts recipe to a serving bowl and immediately toss with freshly grated Parmesan cheese while they're still warm. The heat helps the cheese stick and melt slightly. Taste and add extra salt or pepper if you want — trust your taste buds here.