Choose fresh Brussels sprouts: Look for fresh Brussels sprouts with tightly closed buds and vibrant green color. Avoid any that have yellowing leaves or a strong, unpleasant odor.

Trim and halve the Brussels sprouts evenly: Trim the tough ends of the Brussels sprouts and remove any outer leaves that are discolored or wilted. If the sprouts are large, halve them for more even cooking. This helps ensure that they cook uniformly and prevents some from being overcooked while others are undercooked.

Coat the Brussels sprouts evenly: Toss the trimmed and halved Brussels sprouts in the Dijon mustard sauce until they are thoroughly coated. This ensures that each sprout is flavored and seasoned evenly.

Preheat the air fryer: Preheat your air fryer before adding the Brussels sprouts. This helps create a crispy texture and reduces overall cooking time.

Shake or flip halfway through cooking: Shake or flip the Brussels sprouts halfway through the cooking time to ensure even browning and crispy edges. This helps achieve a consistent texture and prevents any sprouts from becoming too charred.

Adjust cooking time and temperature: Cooking times may vary depending on your air fryer model, the size of the Brussels sprouts, and personal preference. Keep an eye on them and adjust the cooking time and temperature as needed to achieve your desired level of crispiness.

Test for doneness: To check if the Brussels sprouts are cooked to your liking, insert a fork or skewer into one of the sprouts. It should go through easily, indicating that they are tender and cooked through.

Customize the flavors: Feel free to experiment with different seasonings and additions to the Dijon mustard sauce. Add herbs like thyme or rosemary, sprinkle grated Parmesan cheese, or incorporate toasted nuts for extra flavor and texture.

Serve immediately: Dijon Brussels Sprouts are best served immediately after cooking to enjoy their crispy texture and vibrant flavors. However, if you need to store leftovers, follow the proper storage guidelines mentioned earlier.