Air Fryer Vegetables Recipe
Air Fryer Roasted Vegetables are the quick-fix, healthy side dish your busy weeknights crave. Crisp, colorful veggies turn tender in minutes with irresistible flavor.
Perfectly seasoned with garlic powder and paprika, these veggies stay vibrant and delicious. This easy side pairs well with any meal and suits gluten-free, vegan, paleo, and keto lifestyles.
Star Ingredients for Air Fryer Roasted Vegetables
- Fresh broccoli florets – Add a hearty crunch and soak up the seasoning beautifully.
- Zucchini quarters – Mild and tender, they roast up quickly and add a pop of green.
- Sweet potato or butternut squash cubes – Sweet and earthy, these balance the savory spices.
- Yellow squash quarters – Light and delicate, they round out the veggie medley.
- Cauliflower florets – Mild and nutty when roasted, a perfect texture contrast.
- Chopped carrots – Bring natural sweetness and vibrant color to every bite.
- Red onions – Slightly caramelize for a rich, savory touch.
How to Make Air Fryer Roasted Vegetables
Toss all the fresh vegetables in a large bowl with a drizzle of avocado or olive oil. Sprinkle with sea salt, freshly ground black pepper, garlic powder, and paprika, tossing well to coat.
Working in batches, arrange the vegetables in a single layer in the Air Fryer basket. Air fry at 390°F for 8–12 minutes, shaking the basket halfway through for even cooking. For extra charred edges, cook an additional 2 minutes.
When perfectly tender and golden, transfer to a bowl and garnish with fresh parsley, more cracked pepper, or a squeeze of lemon for brightness.
Tips & Flavor Twists for Air Fryer Roasted Vegetables
For a bolder taste, sprinkle a pinch of smoked paprika or chili flakes before air frying. Switch up your veggie mix with asparagus, bell peppers, or mushrooms for extra variety. To make it low-carb or keto-friendly, skip sweet potatoes and stick with squash and green veggies.
Make sure the veggies are cut into similar sizes for even roasting. Don’t overcrowd the basket—air circulation is key for that crisp-tender bite. A quick spritz of oil halfway through can help veggies brown even more.
Storing and Reheating Leftover Air Fryer Roasted Vegetables
Keep leftover roasted vegetables fresh by storing them in an airtight container in the refrigerator for up to four days. For best texture, reheat in your Air Fryer at 350°F until warmed through, rather than microwaving.
Want to freeze for later? Let the veggies cool, pack them in a freezer-safe container, and store for up to six months. Reheat straight from frozen in the Air Fryer, giving the basket a good shake halfway through to crisp them up nicely.
Air Fryer Vegetables Recipe
Ingredients
- 1/2 cup chopped yellow squash quarters
- 1/2 cup fresh cauliflower florets
- 1/2 cup chopped sweet potato cubes or butternut squash cubes
- 1/3 cup chopped carrots omit or substitute for a lower-carb option if preferred
- 1 cup fresh broccoli florets
- 1/4 cup chopped red onions
- 1/2 cup chopped fresh zucchini quarters
- 1 tsp avocado oil or olive oil
- 1/2 tsp paprika
- 1/2 tsp freshly ground black pepper
- 2/3 tsp garlic powder
- 1 tsp fine-grain sea salt or kosher salt or to taste
Instructions
- If needed, preheat the Air Fryer to 390°F. Place all prepared vegetables in a large bowl and drizzle with oil. Sprinkle with salt, pepper, garlic powder, and paprika, tossing thoroughly until every piece is evenly coated. Arrange the vegetables in a single layer in the Air Fryer basket, working in batches if necessary to avoid overcrowding. Cook for 8–12 minutes, shaking the basket midway, until the vegetables reach your desired tenderness. If a lightly charred finish is preferred, extend cooking by an additional 2 minutes. Repeat with any remaining vegetables. Transfer to a serving dish and garnish with freshly cracked black pepper, chopped fresh parsley, and a wedge of lemon.
Notes
To Freeze: Store cooled vegetables in a freezer-safe container for up to six months. Reheat directly from frozen, allowing extra cook time and shaking halfway through.
