Short Answer:

To reduce bitterness in Brussels sprouts, trim the stems and remove any damaged outer leaves. Cutting the sprouts in half and lightly coating them with oil before air frying helps caramelize their natural sugars, which balances the bitter flavor.

Seasoning with salt, a touch of sweetness like honey or balsamic glaze, and roasting at 180–200°C (350–400°F) for 12–15 minutes also helps reduce bitterness. Proper cooking enhances their natural flavor, resulting in tender, slightly crispy, and more enjoyable sprouts.

Detailed Explanation:

Reducing Bitterness in Brussels Sprouts

Brussels sprouts naturally have a slightly bitter taste due to compounds called glucosinolates. Proper preparation and cooking techniques can significantly reduce this bitterness and bring out their nutty, sweet flavors. The first step is trimming the stems and removing any yellow or damaged outer leaves, which can intensify bitterness. Halving or quartering the sprouts exposes more surface area for cooking and caramelization.

Caramelization and Cooking Temperature
Air frying at 180–200°C (350–400°F) allows the hot air to remove excess moisture while promoting caramelization of natural sugars on the outer leaves. This caramelization reduces bitterness by creating a golden, slightly sweet exterior while keeping the interior tender. Lightly coating the sprouts with oil ensures even browning and crispness without adding excess fat. Overcrowding the basket should be avoided to allow proper air circulation and uniform cooking.

Seasoning Techniques
Seasoning is essential to balance the flavor of Brussels sprouts. A pinch of salt enhances natural flavors, while a small amount of honey, maple syrup, or balsamic glaze adds sweetness that counteracts bitterness. Herbs like thyme, rosemary, or parsley provide aromatic notes that complement the sprouts. Garlic powder or smoked paprika can also enhance flavor while masking slight bitterness. Seasoning before cooking ensures better flavor absorption and a more enjoyable taste.

Additional Tips
Soaking Brussels sprouts briefly in salted water or blanching for a couple of minutes before air frying can reduce bitterness further by removing some of the bitter compounds. However, this step is optional if you prefer a simpler, quicker method. Shaking or tossing the basket halfway through air frying ensures even caramelization and prevents burning, which can create bitter burnt notes.

Conclusion

Reducing bitterness in Brussels sprouts involves proper trimming, cutting, and light oil coating combined with air frying at 180–200°C for 12–15 minutes. Caramelization of natural sugars, combined with seasoning or a touch of sweetness, balances the flavor and enhances texture. These methods result in tender, slightly crispy, and flavorful Brussels sprouts that are enjoyable even for those sensitive to bitterness.