Air fryer roasted vegetables

Fifteen minutes, plus a timing chart by vegetable so every one comes out just right.

25 min
Total time: 25 min
Hands-on: 3 servings
Servings: 145 cal
Per serving: Easy
Difficulty: Air fryer
Method

Photo: U.S. Department of Agriculture · Public domain

Ingredients

3 servings

Nutrition facts

per serving

145cal

Protein: 5 g13 %
Carbs: 16 g41 %
Fat: 8 g46 %
Fiber: 6 g
Sugarstotal, including the natural sugars in fruit and dairy: 9 g

Approximate values, calculated from food composition tables. They vary with the brands and cuts you use.

Step by step

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Cover

Air fryer roasted vegetables

Fifteen minutes, plus a timing chart by vegetable so every one comes out just right.

1Step 1 of 5

Cut everything the same thickness

About half an inch (1.5 cm) is the size that works for almost everything. If some pieces are twice as thick as others, no cooking time will suit both.

2Step 2 of 5

Season in a bowl

Put all the vegetables in a bowl with the oil, herbs, salt and pepper and toss with your hands until glossy.

Tip: Seasoning in the bowl, not the basket, spreads the oil much better and stops some pieces swimming while others stay dry.

3Step 3 of 5

Start with the hard ones

Preheat for 3 minutes at 375 °F (190 °C). Put the carrots and onion in first and cook for 7 minutes.

07:007 min · Start with the hard ones

4Step 4 of 5

Add the rest

Add the zucchini, pepper and broccoli, shake the basket and cook 8 more minutes at 375 °F (190 °C), shaking once halfway through.

08:008 min · Add the rest

5Step 5 of 5

Serve with something tangy

A squeeze of lemon or a splash of balsamic vinegar when they come out. The acidity balances the sweetness of roasted vegetables and lifts the whole dish.

About this recipe

Roasting vegetables in the air fryer takes half the time of the oven and gives them more character, because the hot air browns them instead of softening them.

The typical mistake is putting them all in together: broccoli needs eight minutes and carrots sixteen. Below you'll find the times for each vegetable, so there's no guessing.

It's the side dish I use most, and with an egg or some chickpeas on top it becomes a complete dinner.

Tips for getting it right

Reference times at 375 °F (190 °C): broccoli 8 min, zucchini 10, bell pepper 10, mushrooms 8, onion 12, carrots 15, diced potatoes 18, sweet potato 16, asparagus 7.
Fill the basket two-thirds full at most. It's the golden rule of the air fryer.
Add cherry tomatoes only for the last 4 minutes, or they burst and make everything else soggy.

Storage

3 days in the fridge. Cold, they're great in a salad with a little feta.

Questions

Frequently asked questions

How long do vegetables take in the air fryer?

Between 8 and 18 minutes at 375 °F (190 °C), depending on the vegetable. Tender ones (broccoli, asparagus, mushrooms) take around 8; medium ones (zucchini, pepper, onion) 10–12; hard ones (carrots, potatoes, sweet potatoes) 15 to 18.

Can I air fry frozen vegetables?

Yes, without thawing: put them straight in and add 3 or 4 minutes. They're a little less crispy because they release more water, but they turn out well.

What's the best air fryer temperature for vegetables?

375 °F (190 °C) is the sweet spot: hot enough to brown them, not so hot the edges burn before the inside is cooked. For very watery vegetables like zucchini, 400 °F (200 °C) helps evaporate the water.

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