You want to eat more veggies. You also want to spend less time cooking and cleaning. Enter air fryer roasted vegetables—the cheat code for healthy eating.
No babysitting a hot oven, no soggy results, and definitely no excuses. These come out crispy, caramelized, and ready in half the time. Even the veggie-haters in your life might steal a bite.
Ready to upgrade your side dish game?
Why This Recipe Works
Air fryers blast hot air around your food, creating that perfect crispy exterior without drowning everything in oil. Roasting vegetables this way locks in flavor while keeping them tender inside. Plus, you skip the uneven cooking of oven trays—no more flipping halfway through like a short-order cook.
It’s basically foolproof, unless you try to burn them on purpose (and even then, it’s hard).
Ingredients
- 2 cups mixed vegetables (e.g., broccoli, bell peppers, zucchini, carrots)
- 1 tbsp olive oil (or avocado oil)
- 1 tsp garlic powder
- 1 tsp smoked paprika (optional, but highly recommended)
- ½ tsp salt
- ½ tsp black pepper
- 1 tbsp grated Parmesan (optional, for serving)
Step-by-Step Instructions
- Prep the veggies: Chop everything into even-sized pieces. Uneven cuts = uneven cooking. Don’t be that person.
- Toss with oil and spices: Drizzle oil, sprinkle seasonings, and mix like you mean it.
Every piece should get some love.
- Air fry: Spread veggies in a single layer in the air fryer basket. Cook at 375°F (190°C) for 10–12 minutes, shaking the basket halfway.
- Check for doneness: They should be crispy-edged but not charred. If needed, add 2–3 more minutes.
- Serve: Sprinkle with Parmesan if using.
Try not to eat them all straight from the basket.
How to Store Leftovers
Let the veggies cool completely, then stash them in an airtight container in the fridge for up to 3 days. Reheat in the air fryer at 350°F (175°C) for 2–3 minutes to revive the crispiness. Microwaving is an option, but you’ll lose the texture—so only do it if you’re okay with soggy regrets.
Why You Should Make This
Air fryer roasted veggies are fast, healthy, and customizable.
They work as a side dish, salad topper, or even a snack. You’re getting fiber, vitamins, and zero guilt. Plus, cleanup is a joke—just rinse the basket.
Compare that to scrubbing a sheet pan, and it’s a no-brainer.
Common Mistakes to Avoid
- Overcrowding the basket: If you pile veggies on top of each other, they’ll steam instead of crisp. Work in batches if needed.
- Skipping the oil: A little fat helps the spices stick and promotes browning. Don’t skip it unless you enjoy bland, sad vegetables.
- Ignoring shake time: Shaking the basket halfway ensures even cooking.
Laziness here leads to burnt spots.
Alternatives
No air fryer? Use your oven at 425°F (220°C) for 20–25 minutes, flipping halfway. For spices, swap smoked paprika with cumin, chili powder, or Italian seasoning.
Veggie-wise, try cauliflower, sweet potatoes, or Brussels sprouts. FYI, Brussels sprouts in the air fryer are a game-changer.
FAQs
Can I use frozen vegetables?
Yes, but thaw and pat them dry first. Frozen veggies release moisture, which can make them soggy.
IMO, fresh works better here.
Why are my veggies still soft?
You probably overcrowded the basket or didn’t cook them long enough. Spread them out and add a few more minutes.
Do I need to preheat the air fryer?
Not usually, but if your model takes forever to heat up, a 2–3 minute preheat can help. Check the manual—some brands recommend it.
Can I make these oil-free?
Technically yes, but they won’t crisp up as well.
Use a light spray of oil if you’re cutting calories.
Final Thoughts
Air fryer roasted vegetables are the lazy cook’s secret weapon. They’re faster than oven-roasting, healthier than frying, and tastier than steamed. Plus, they make meal prep stupidly easy.
If you’ve been using your air fryer only for frozen fries, it’s time to level up. Your future crispy, caramelized veggie-loving self will thank you.