Air Fryer Vegetables Recipe
A vibrant medley of fresh vegetables, seasoned delicately with garlic powder and paprika, then air-fried to perfection for a tender yet crisp texture. Naturally gluten-free, vegan, paleo, dairy-free, and Whole30 friendly, with low-carb and keto adaptability.
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Servings: 4
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 Store & Reheat: Once cooled, place vegetables in an airtight container and refrigerate for up to four days. Reheat in a 350°F Air Fryer until heated through.
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.
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.